This chilli and tomato eggplant gnocchi recipe is not only incredibly nutritious but packed with great flavour. A hearty dish but not too heavy and a summer dinner that’s vegetarian too. What makes this dish amazing is the sauce combined with the tender eggplant gnocchi, finished with herby toasted almond and a breadcrumb crunch. You won’t find a more wholesome dinner recipe that’s perfect for friends and family alike. This recipe serves 2 people.
WHAT YOU CAN GET FROM US:
- 300g of fresh potato gnocchi
- 1/2 a cup of raw almonds
- 2 red onions, sliced
- 1 tablespoon of fresh thyme leaves
- 1 small bunch of fresh thyme
- 2 brinjals, diced
- 1 lemon, freshly squeezed
- 1 tablespoon of lemon zest
- 2 teaspoons of sea salt flakes
- 1 cup of vegetable stock
- 2 teaspoon of ground sea salt
- 1 handful of fresh basil leaves
- 3 red bell peppers, sliced
- 1 red chilli
- 2 teaspoon of ground black peppercorns
- 4 cloves of garlic, minced
- 1/4 cup of olive oil
- 400g of tinned whole tomatoes
WHAT YOU MAY ALREADY HAVE:
- 2 slices bread, toasted
- Begin by preheating the oven to 240°C fan and line a large baking tray with parchment paper. Then, in a medium bowl, toss the diced brinjals (2cm cubes) and sliced red peppers with a drizzle (about 1 tablespoon) of olive oil. Season them well with 1 teaspoon of ground salt and pepper, and then spread the diced brinjals and peppers evenly on the baking tray. Place the tray in the oven and bake for 20 to 25 minutes, until the brinjals are golden brown. Once done, set them aside.
- Next, in a large and shallow saucepan over medium, heat up the remaining oil. Then add the sliced red onion, minced red chilli and garlic, cook them covered. Stirring occasionally for 10 minutes until cooked and the onions are translucent. After this, add the tinned tomatoes, thyme and vegetable stock, and bring it to a simmer. Let this cook down for 25 to 30 minutes until it has reduced.
- In the meantime, in a medium pot, cook the gnocchi according to package instructions. Bring salted water (with the sea salt flakes) to a gentle boil, place the gnocchi into the water and simmer for about 2 minutes, or until it floats to the surface. Stir occasionally. Drain gnocchi and stir in with the sauce.
- After this, add the toasted bread, almonds, lemon zest, thyme, 1 teaspoon of salt and pepper to a food processor. Pulse to form a coarse crumb. Place this on a baking tray and bake for 10 minutes until golden and crunchy.
- Finally, remove the bunch of thyme from the tomato mix, and add the red pepper and eggplant and gently stir in the basil and lemon juice. Seasoning, with salt and pepper, to taste. Plate this with the gnocchi and toasted breadcrumbs.
- Serve and enjoy!
This chilli and tomato eggplant gnocchi recipe is easy to store in the fridge and keeps well. To store, just transfer the chilli and tomato eggplant sauce, and gnocchi into a container with a lid (preferably airtight). Put it into the fridge for up to 1 week. To reheat just put them in the microwave, until warm.
To elevate this dish even further, finish it off by sprinkling a generous bit of shaved parmesan cheese on top. This will add a nice moreish flavour and richness to this recipe! If preferred substitute the gnocchi for different fresh pasta shapes.
If you’d like to try some more of our Italian inspired recipes, make sure to have a look at our Braised Beef Shin Gnocchi Recipe, Butternut Girasoli With Sage Butter Recipe and Spaghetti al Limone Recipe.
That is how to make this beautiful chilli and tomato eggplant gnocchi dish from the comfort of your home.
Recipe by Bronwyn Darne