Aubergine Gnocchi Gratin
Aubergine Gnocchi Gratin
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| Aubergine | 2 | unit(s) |
| Cumin | 3 | tsp |
| Gnocchi | 600 | grams |
| Echalion Shallot | 2 | unit(s) |
| Garlic | 2 | clove |
| Basil 20g | 2 | bunch(es) |
| Dried Thyme | 2 | tsp |
| Tomato Passata | 3 | pack(s) |
| Balsamic Vinegar | 2 | tbsp |
| Baby Spinach | 2 | bag(s) |
| Panko Breadcrumbs | 40 | grams |
| Hard Italian Cheese | 80 | grams |
| Rocket | 2 | bag(s) |
Instructions
Instruction
Preheat your grill to high. Remove the stalk top from the aubergine, halve it lengthways, cut into 2cm wide strips, then chop into 2cm cubes. Place it on a baking tray and season with salt and pepper. Sprinkle on the cumin and drizzle over some oil. Mix well, then arrange in a single layer. Grill until browned, 10-12 mins. Turn halfway through cooking to make sure the aubergine doesn't burn. Keep to one side when cooked.
Instruction
Meanwhile, heat a glug of oil in a frying pan over high heat. Pan-fry the gnocchi until golden brown, 8-10 mins. Turn frequently to make sure they brown evenly.
Instruction
In the meantime, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Pick the basil leaves from their stalks and roughly chop (discard the stalks).
Instruction
When the gnocchi are ready, transfer to an ovenproof dish and return the now empty pan to medium heat. Add a splash of oil if your pan is dry and cook the shallot until softened, 4-5 mins. Add the garlic and dried thyme. Cook for 1 minute more, then add the tomato passata and balsamic vinegar. Simmer for 5 mins, then stir in the basil and baby spinach until wilted. Season with salt and pepper to taste.
Instruction
When the aubergine has browned, add it to the tomato sauce, then spoon this on top of the gnocchi in the dish and stir together. In a small bowl, mix the breadcrumbs with the hard Italian cheese, a drizzle of oil and a good grind of black pepper. Sprinkle this on top of the dish and grill until golden, 3-4 mins. Tip: Keep and eye on it, you don't want the crumb to burn!
Instruction
Whilst the gratin is under the grill, toss the rocket in a bowl with a drizzle of olive oil. Serve the gnocchi gratin in deep bowls and finish with the rocket salad. Enjoy!
Difficulty
Totally Doable (Level 2)
Nutrition
| Item | Amount | Unit |
|---|---|---|
| Calories | 894 | kcal |
| Protein | 44 | g |
Allergens
Gluten, Sulphites, Milk