Roasted Aubergine Gnocchi by @deliciouslyella

1h5

4 servings

🍆

2

Aubergine

🫒

2 tbsp

Olive oil

🧄

2 cloves

Garlic

🌶️

1 pinch

Dried red chilli flakes

🍅

400 g

Tomato passata

🫘

400 g

Chickpeas

🌿

0.5 bunch

Basil

🍁

1 tsp

Maple syrup

🍝

500 g

Gnocchi

🧂

Sea salt

⚫

Black pepper

💧

200 ml

Water

  1. Preheat
    • Aubergine
    • Olive oil
    • Sea salt

    Preheat the oven to 180°C fan. Toss the aubergine with the olive oil and 1 teaspoon of salt, then roast for 30–40 minutes until soft and golden.

  2. Heat
    • Garlic
    • Dried red chilli flakes
    • Olive oil

    In a shallow pan over a medium-low heat, gently cook the garlic and chilli flakes for 2–3 minutes until just golden.

  3. Add
    • Tomato passata
    • Water
    • Basil

    Add the passata, 200ml water, some of the basil, chickpeas, maple syrup and a generous pinch of salt. Cover and simmer for 15–20 minutes.

  4. Stir
    • Gnocchi

    Stir in the gnocchi, cover and cook for another 5 minutes until tender.

  5. Fold
    • Aubergine
    • Basil
    • Black pepper

    Fold through the roasted aubergine, scatter over the remaining basil and finish with black pepper and a drizzle of olive oil.

Roasted Aubergine Gnocchi by @deliciouslyella

1h5

4 servings

🍆

2

Aubergine

🫒

2 tbsp

Olive oil

🧄

2 cloves

Garlic

🌶️

1 pinch

Dried red chilli flakes

🍅

400 g

Tomato passata

🫘

400 g

Chickpeas

🌿

0.5 bunch

Basil

🍁

1 tsp

Maple syrup

🍝

500 g

Gnocchi

🧂

Sea salt

⚫

Black pepper

💧

200 ml

Water

Preparation Steps

  1. Step 1/5

    Preheat the oven to 180°C fan. Toss the aubergine with the olive oil and 1 teaspoon of salt, then roast for 30–40 minutes until soft and golden.

    🍆Aubergine
    🫒Olive oil
    🧂Sea salt
    🍳Baking tray
    🥣Mixing bowl

  2. Step 2/5

    In a shallow pan over a medium-low heat, gently cook the garlic and chilli flakes for 2–3 minutes until just golden.

    🧄Garlic
    🌶️Dried red chilli flakes
    🫒Olive oil
    🍳Shallow pan
    🥄Wooden spoon

  3. Step 3/5

    Add the passata, 200ml water, some of the basil, chickpeas, maple syrup and a generous pinch of salt. Cover and simmer for 15–20 minutes.

    🍅Tomato passata
    💧Water
    🌿Basil
    🫘Chickpeas
    🍁Maple syrup
    🧂Sea salt
    🍳Shallow pan
    ✨Lid
    🥄Wooden spoon

  4. Step 4/5

    Stir in the gnocchi, cover and cook for another 5 minutes until tender.

    🍝Gnocchi
    🍳Shallow pan
    ✨Lid
    🥄Wooden spoon

  5. Step 5/5

    Fold through the roasted aubergine, scatter over the remaining basil and finish with black pepper and a drizzle of olive oil.

    🍆Aubergine
    🌿Basil
    ⚫Black pepper
    🫒Olive oil
    🍳Shallow pan
    🥄Wooden spoon

Composition

Ingredients

Types

Vegetables, Oils, Spices, Sauces, Legumes, Herbs, Sweeteners, Grains, Pasta, Liquids

Ingredients

Aubergine, Olive oil, Garlic, Dried red chilli flakes, Tomato passata, Chickpeas, Basil, Maple syrup, Gnocchi, Sea salt, Black pepper, Water

Notes

Aubergine (cut into 3cm chunks), Garlic (crushed), Tomato passata (1 can), Chickpeas (1 can, drained), Gnocchi (1 pack), Sea salt (flaky, to taste), Black pepper (to taste)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Halal, Vegan, soy-free

Calories

480 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 78g, Fat: 13g, Fiber: 11g, Sugars: 13g

Nutritional Information

Minerals

Potassium: 780mg, Iron: 3mg, Magnesium: 60mg, Sodium: 620mg

Vitamins

Vitamin C: 15mg, Vitamin A: 100µg, Vitamin K: 25µg, Folate: 60µg

Preparation

Time Information

Preparation

15 minutes

Cooking

50 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Baking tray, Shallow pan, Lid, Wooden spoon, Mixing bowl

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Dinner, Autumn Comfort Food

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Tender, Saucy, Soft, Pillowy

Flavors

Savory, Garlicky, Herby, Tomatoey, Lightly Sweet, Smoky-sweet Roasted Aubergine

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (in an airtight container,refrigerated), freezing : 2 months (in a freezer-safe airtight container,may slightly change gnocchi texture on thawing)