• Laura Carbery

Aubergine Gnocchi Bake


Prep Time: 10 mins Cook Time: 30 mins Serves: 2 Adults + 3 children


INGREDIENTS ½ onion, finely diced 3 garlic cloves, crushed 1 small aubergine, diced 1 tsp oregano 500g passata 500g store bought gnocchi 1 ball fresh mozzarella (125g) 100g baby spinach, fresh or frozen Handful fresh basil leaves






METHOD 1. Preheat oven to 200C Fan. 2. Cook the gnocchi in a large pot of boiling water for 2-3 minutes (until they float to the top). Once cooked, drain, rinse under cold water and set aside. 3. Heat a little oil over a medium heat in an ovenproof pan. Add the onion and garlic and cook for a few minutes until beginning to soften. Add the aubergine, stirring occasionally until the aubergine is very soft, about 10 minutes. 4. Stir in the passata and oregano and bring to a gentle simmer. Add the spinach and cooked gnocchi and stir gently until the spinach is wilted. 5. Tear up the mozzarella and basil and spread evenly on top. Place in the oven to bake for 15 minutes. 6. Remove from the oven and allow to cool slightly before serving.


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© 2017 Hungry Munchkins by Laura Carbery

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