Baked Gnocchi With Eggplant Sauce Recipe

Name: Baked Gnocchi With Eggplant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g gnocchi; 60 g pine nuts; 4 tbsp olive oil; 1 None aubergine (about 300g), cut into small cubes; 1 None onion, peeled and finely diced; 2 None red chillies, deseeded and chopped; 1 tsp ground coriander; None None Pinch of sugar; 100 g sultanas; 2 cans (400g each) tomatoes; 125 g mozzarella, grated; 100 g Parmesan, grated; 5 sprigs fresh flat-leaf parsley, chopped

Servings: persons

400 g gnocchi
60 g pine nuts
4 tbsp olive oil
1 None aubergine (about 300g), cut into small cubes
1 None onion, peeled and finely diced
2 None red chillies, deseeded and chopped
1 tsp ground coriander
None None Pinch of sugar
100 g sultanas
2 cans (400g each) tomatoes
125 g mozzarella, grated
100 g Parmesan, grated
5 sprigs fresh flat-leaf parsley, chopped

1
Preheat the oven to 400u00b0F. Cook the gnocchi in boiling salted water according to the package instructions. Drain and set aside.
2
Heat a frying pan and dry-fry the pine nuts until golden brown. Remove from the pan and set aside. Heat 2 tbsp oil in the pan and fry the eggplant until golden brown. Add the onion and chili pepper and fry for 1 min. Stir in the coriander and season with salt, black pepper and a pinch of sugar. Add the raisins and tomatoes, roughly breaking up the tomatoes with a wooden spoon. Simmer over a medium heat for 10 mins.
3
Remove from the heat and stir in the pine nuts and gnocchi. Place in an ovenproof serving dish, sprinkle with the mozzarella and Parmesan and drizzle with 2 tbsp oil. Bake for 30 mins, until golden brown. Sprinkle with the parsley.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 400 g gnocchi, 60 g pine nuts, 4 tbsp olive oil, 1 None aubergine (about 300g), cut into small cubes, and more.

Yes, Baked Gnocchi With Eggplant Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Gnocchi With Eggplant Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions