Gnocchi is something I love to have in the kitchen for those days when I find myself needing to make a quick meal, and wanting something delishhh! No it’s definitely not gluten-free, yes it’s refined carbs but it tastes fantastic and with a homemade sauce, it’s definitely nowhere near the worst fast food you could eat!
In this recipe I used a tin of aubergine in tomato sauce, so I didn’t make the sauce or the aubergine from scratch. As I said, it was a quick meal! I did add to the sauce though; garlic, sun-dried tomatoes, wine, oregano…
A fun fact: gnocchi floats to the surface of the water when it’s cooked. I forgot this fun fact last time I made it and as I was fretting about figuring out whether it was done, they started floating to the top and I had an ‘aha’ moment!
Gnocchi with Aubergine & Sun-dried TomatoesPrint Recipe
- 1 packet gnocchi (mine said ‘serves 3’)
- 1 tin of aubergine in tomato sauce
- 8 semi-sundried tomatoes, sliced
- clove of garlic, finely slices
- 1/2 cup white wine
- olive oil (to sauté garlic)
- fresh oregano, torn
- black pepper
Fill a medium pot with water and bring to the boil.
Heat some olive oil in a pan and before it gets too hot, add garlic and semi-sundried tomatoes. Keep a close eye on garlic and stir it a lot so it doesn’t burn.
Add tin of aubergine in tomato sauce and wine.
Add gnocchi to boiling water and cook according to packet instructions (normally only a few minutes does the trick)
Stir half of the oregano into the sauce
Season sauce with black pepper (and a squeeze of lemon if you feel it needs an extra kick)
When gnocchi bobs to the surface of the water, it’s cooked. Drain it and then add it to the pan with the sauce. Coat the gnocchi well in the sauce.
Serve with the rest of the oregano sprinkled on top.
Don’t worry if you don’t have a gold plate to serve your gnocchi on. It was an impulse buy and has turned out to be entirely impractical as the gold coating scrapes off very easily! Maybe it’s not even supposed to be used for food, I don’t know.