Potato gnocchi with aubergine and fresh tomato

Method7 steps

1. 1

   Step 1: Wash and trim the aubergine (1), then cut it into small cubes. Put the cubes in a colander with a pinch of salt and let moisture drain; pat them dry before frying.

   Uses 1 aubergine · Salt, for draining the aubergine, seasoning and cooking water

   
2. 2

   Step 2: Blanch the cherry tomatoes in boiling water for about 10 seconds. Drain and let them cool enough to handle, then peel, remove the seeds and cut into strips.

   Blanch tomatoes · 1 minUses Cherry tomatoes, a handful · Water, for blanching the tomatoes and cooking gnocchi

   
3. 3

   Step 3: Heat a drizzle of olive oil in a frying pan and gently fry the peeled garlic clove (1) until lightly golden and fragrant.

   Uses Extra virgin olive oil, a drizzle for frying · 1 garlic clove

   
4. 4

   Step 4: Remove the garlic from the flavoured oil. Add the dried aubergine cubes and fry, stirring often, until tender throughout. Adjust the salt to taste.

   Uses Garlic-flavoured olive oil · Drained dried aubergine cubes · Salt, for draining the aubergine, seasoning and cooking water

   
5. 5

   Step 5: Add the peeled tomato strips to the cooked aubergine and warm them through. Add a little oregano if using.

   Uses Tender sautéed aubergine · Peeled tomato strips · Oregano, a little (optional)

   
6. 6

   Step 6: Bring plenty of water to a boil and salt it. Add the 250 g potato gnocchi and cook according to their product directions, using their rise to the surface as the author’s readiness cue. Lift out with a slotted spoon once cooked.

   Uses 250 g small potato gnocchi (chicche) · Water, for blanching the tomatoes and cooking gnocchi · Salt, for draining the aubergine, seasoning and cooking water

7. 7

   Step 7: Gently toss the cooked gnocchi with the warm aubergine and tomato sauce. Add pepper if you like and serve hot for two.

   Uses Cooked drained potato gnocchi · Warm aubergine and fresh tomato sauce · Pepper, to finish (optional)