Gnocchi Alla Norma Bake
You’re looking at pillowy gnocchi baked into a sweet, tangy alla norma sauce. Inspired by the Sicilian pasta dish from Catania, we’ve made a few texture tweaks. Roasting the aubergine makes for that perfect soft-inside texture, and contrasts beautifully with gnocchi that’s on the al-dente side. Topped with stracciatella and grilled until golden, this is comforting and hearty food at its best.
Serves
Ingredients
For the Aubergine
<item-todo-done>1 large aubergine<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
For the Tomato Sauce
<item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>30g basil<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 400g tin of tinned tomatoes<item-todo-done><item-todo-done> good quality plant-based burrata<item-todo-done>
For the Gnocchi
<item-todo-done>500g gnocchi<item-todo-done>
Before you start
Oven preheated to 200*C fan setting | Tray lined with baking parchment | Saucepan | Baking dish
Prepare the aubergine
- Trim and cut the aubergine into 3cm cubes and transfer to a lined baking tray. Toss with olive oil, salt and pepper and roast in the oven for 20-30 minutes, shaking the tray halfway through
- Remove the tray from the oven and set aside
Meanwhile, prepare the tomato sauce
- Peel and roughly chop the garlic
- Separate the basil leaves from the stem. Finely chop the stems, and put the leaves to one side
- Heat 1 tbsp olive oil in a saucepan over medium heat. Once warm, gently saute the garlic for 1 minute. Add the tinned tomatoes and chopped basil socks to the pot, along with 100ml water. Bring to the boil then reduce the heat and simmer for 10 minutes. Remove from the heat
Prepare the gnocchi bake
- Add the tomato sauce to a baking dish. Stir through the gnocchi, roasted aubergine and basil leaves
- Dot over the plant based burrata. Transfer to the oven and bake for 15 minutes until piping hot and bubbling round the side
Serve and enjoy
- Divided the gnocchi between 4 bowls and tuck in