Gnocchi With Eggplant, Squashed Tomatoes & Parmesan

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By Ruth Iggulden

Gnocchi With Eggplant, Squashed Tomatoes & Parmesan

Name: Gnocchi With Eggplant, Squashed Tomatoes & Parmesan
Cuisine: European, Italian, Mediterranean
Ingredients: ¼ cup olive oil; 1 eggplant, cut into 2cm pieces; 4 cloves garlic, crushed; 1 red onion, chopped finely; 400g cherry tomatoes; 2 Tbsp balsamic vinegar; 400g packet premade gnocchi; ½ cup parmesan cheese; 1 cup basil leaves

3 steps

Updated at: Thu, 04 Jan 2024 10:43:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories1560.9 kcal (78%)

Total Fat68.8 g (98%)

Carbs194.6 g (75%)

Sugars37.7 g (42%)

Protein37.8 g (76%)

Sodium1374.5 mg (69%)

Fiber23.8 g (85%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

¼ cupolive oil

1eggplant

cut into 2 c m pieces

400gcherry tomatoes

2 Tbspbalsamic vinegar

400ggnocchi

premade

½ cupparmesan cheese

1 cupbasil leaves

Instructions

Step 1

In a frying pan, warm the oil. Add the eggplant, cooking slowing for about 15 minutes, turning occasionally until softened. Add the garlic and red onion cooking for 3 or 4 minutes to soften. Add the tomatoes still on a low heat, cooking for 10 minutes to soften. Add the balsamic, season with salt and pepper.

Step 2

Cook the gnocchi as per packet instructions. Drain and add to the tomato mixture, tossing well to combine.

Step 3

Serve warm with a garnish of parmesan and basil leaves.