Baked Aubergine Gnocchi
Prep: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves: 2 Adults + 3 children
DESCRIPTION
A speedy midweek dinner for all the family including baby. The perfect comfort meal.
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
Handful fresh basil leaves
METHOD
1. Preheat oven to 200C Fan.
2. Cook the gnocchi in 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.
NOTES:
Shop bought gnocchi is generally small in size so is a choking hazard for a small baby to eat whole when starting to wean. I recommend for a 6-8 month old baby that you take out a portion for them and puree or mash to the required texture for their weaning stage. As your baby gets older approx. 8 months + they can be served whole gnocchi as they will have developed good chewing and swallowing skills and their pincer grip
Alternatively if you make homemade gnocchi you can of course make the gnocchi big enough for a 6 month old baby to eat very safely as a finger food.
You could also whizz the sauce at step 4 before adding in the gnocchi if you’d prefer.
