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: 7/8 pound gnocchi; 7 1/8 tablespoons pine nuts; 4 tablespoons olive oil; 1 aubergine about 300g, cut into small cubes; 1 onion peeled and finely diced; 2 red chillies deseeded and chopped; 1 teaspoon ground coriander; 1 pinch sugar; 1 1/16 cups sultanas; 2 cans tomatoes 400g each; 1 1/8 cups mozzarella grated; 1 cup Parmesan grated; 5 sprigs fresh flat leaf parsley chopped

Servings: persons

7/8 pound gnocchi
7 1/8 tablespoons pine nuts
4 tablespoons olive oil
1 aubergine about 300g, cut into small cubes
1 onion peeled and finely diced
2 red chillies deseeded and chopped
1 teaspoon ground coriander
1 pinch sugar
1 1/16 cups sultanas
2 cans tomatoes 400g each
1 1/8 cups mozzarella grated
1 cup 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.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 7/8 pound gnocchi, 7 1/8 tablespoons pine nuts, 4 tablespoons olive oil, 1 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.

Baked Gnocchi With Eggplant Sauce

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