Category
Lunch
Servings
2
Cook Time
20 minutes
Classic flavours for a classic dish. One of my favourites!
Now this recipe is a classic and is bound to warm your soul – perfect or those autumnal evenings.
It’s exactly the dish I think of when I hear the word ‘Mediterranean’ and celebrates some of my favourite vegetables such as the Aubergine and Tomatoes.
Ingredients
2 tbsp olive oil
1 aubergine, cut into 1cm pieces
3 cloves garlic, finely chopped
½ or 1 red chilli, deseeded and finely chopped
500g cherry tomatoes
Salt and freshly ground black pepper
450g pack Dell'Ugo Fresh Potato Gnocchi (Buy now)
115g baby spinach
Directions
Heat the oil in a large pan with a lid, add the aubergines and cook for 2-3 minutes until starting to brown. Reduce the heat and stir in the garlic. Cover and cook for 5- 7 minutes, stirring occasionally until softened.
Stir in the chilli and cook for 2 minutes, then add the cherry tomatoes. Stir well and cook for 5-6 minutes, stirring occasionally, until the tomatoes have softened and start to collapse. Gently squash most of them with the back of a fork and season to taste.
Meanwhile cook the gnocchi according to pack instructions, when they float to the top, remove with a slotted spoon into the tomato sauce. Add a little of the pasta water to loosen the sauce if necessary.
Add the spinach and stir until the spinach has wilted. Serve immediately.
