Baked Gnocchi with tomato sauce

Gnocchi has to be one of the most heartwarming meals. One of the best pasta dishes. Hands down.

I add aubergine to get more veggies in, but you can miss that out completely. Good quality balsamic makes all the difference too.

Recipe, makes 2 portions;

2 servings gnocchi
6 basil leaves
12 mini mozzarella balls
Balsamic glaze
Roasted pine nuts
Parmesan

THE HOMEMADE SAUCE (serves 2)
1/2 red onion, finely diced
3 tbsp olive oil
1 clove garlic, crushed
250g cherry tomatoes
1 tsp balsamic
1 tbsp tomato purée
1 tbsp red wine vinegar
5 basil leaves, finely chopped

1/2 aubergine, cut into small chunks
2 cloves garlic, smashed with a knife but left whole
4 tbsp olive oil

Method (the sauce)

1. Preheat the oven to 190°C

2. Cut the aubergine into small cubes

3. Add it to a small baking tray with olive oil, the whole garlic cloves and salt and pepper

4. Cook for about 30-40 mins until soft, turning halfway

5. Whilst the aubergine cooks, add the olive oil to a small saucepan, followed by the crushed garlic clove, and the finely diced red onion.

6. Leave to simmer on medium-low for 5 mins, then add the whole cherry tomatoes and put the lid on

7. Leave to simmer on low for 10 minutes then ad the sauces, basil and tomato purée - season to taste

8. Add the aubergine and simmer for a few more minutes.

To assemble the gnocchi

1. Preheat the oven to 190°C

2. Boil your gnocchi in well salted water for 3-4 mins

3. Drain and add to an oven proof bowl/ dish

4. Mix in 1/2 the sauce (save the rest for another portion) and add the mini mozzarella and mix well

5. Top with grated Parmesan and the basil leaves, olive oil and balsamic glaze and bake for 10-15 mins until the Parmesan is golden and crispy

6. Rest for about 5 mins, serve with roasted pine nuts and salt and pepper

Notes + Variations:

You can easily make this vegan, using vegan cheese, and gluten free, using gluten free gnocchi.