Kuchnia

Tomato & Aubergine Gnocchi Bake

This rich and satisfying dish can be baked in the oven or cooked on the cooker top.
Ingredients
1 tbsp olive oil
1 large onion, finely chopped
2 fat cloves of garlic, finely chopped
1 tsp chilli flakes
1 aubergine, chopped into small chunks
8 closed cup mushrooms, chopped
2 x 400g tins of chopped tomatoes
2 tbsp tomato puree
1 good glug of red wine
1 ball of mozzarella
1 x 500g packet of gnocchi (or homemade)
a handful of fresh basil
Instructions
1. Saute the onion and garlic in the olive oil until tender.
2. Stir in the aubergine and mushrooms and cook until soft.
3. Add the tinned tomatoes, tomato puree and wine. Simmer gently for 15 minutes. Then season with a pinch of sugar, salt and pepper.
4. Stir the gnocchi into the sauce, then tear the mozzarella and mix it into the dish.
5. Add the basil just before you serve the dish.
To bake: Pre-heat the oven to 200c/180 c fan/gas mark 6. Saute the onion and garlic until soft. Stir in the chilli, then pour in the tomatoes, wine and tomato puree. Season and mix well. Mix in the gnocchi and basil. Top with the mozzarella and bake for 20-30 minutes until the mozzarella is melted and golden.
Details
Total time: 30 mins
Yield: Serves 4-6