Gnocchi, Aubergine and Tomato Bake

We all need a few easy weeknight suppers to rely on and this could soon become one of your regulars. It’s well worth keeping a bag of fresh gnocchi in the fridge for emergency suppers. Double up on quantities and make a couple of trays if you’ve an army of kids to feed.

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Ingredients

aubergine 1 (chopped)
gnocchi 500 g
onion 1 (sliced)
mixed leaf salad 200 g
mozzarella cheese ball 250 g (torn)
olive oil 3 tbsp
balsamic vinegar 1 tsp
caster sugar 1 tsp
tomato purée 1 tbsp
chopped tomatoes 400 g
fresh basil 1 handful (chopped)
garlic cloves 2 (crushed)

Method

Preheat the oven to 220°C/200°C fan/gas mark 7.
Prepare the ingredients by slicing the onion and cutting the aubergine into bite-size chunks. Crush the garlic cloves and chop the fresh basil leaves.
Put the onion and aubergine in a roasting tray or baking dish big enough for them to sit in a single layer. Toss in the olive oil and season with salt and pepper. Roast in the oven for 20 minutes, turning halfway for even cooking, until they are lightly golden.
Mix together the chopped tomatoes, tomato purée, garlic, caster sugar, balsamic vinegar, fresh basil and 100ml water per serving.
Remove the tray from the oven and pour in the tomato mixture, add the gnocchi and stir around to coat in the sauce.
Tear the mozzarella into pieces and dot around the tray. Drizzle with a dash of olive oil. Return the tray to the oven for 30 minutes until the sauce is bubbling and the top is golden.
Serve with a mixed leaf salad. Enjoy!

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