Gnocchi with roasted romano pepper, aubergine, chilli and rocket

Updated at: Thu, 17 Aug 2023 12:11:36 GMT

Step 1

Halve and deseed the peppers and chilli. Bash the garlic cloves and cube the aubergine.

Step 2

Preheat the oven to 220˚C, gas mark 7. Toss the peppers in 1 tsp oil, season and arrange skin-side up on a baking tray with the garlic. Brush a second baking tray with 2 tsp oil, then add the aubergine; season. Put both trays in the oven (peppers on the top shelf) and roast for 20-25 minutes, turning the aubergine occasionally. Meanwhile, put the basil, chilli and most of the cheese in a food processor; whizz until the mixture resembles breadcrumbs.

Step 3

Remove the vegetable trays from the oven, then carefully peel and discard the skin from the peppers and garlic cloves (allow to cool slightly first, if necessary). Add the roasted garlic and ½ the peppers to the food processor with the cheese mixture and the remaining 1½ tbsp olive oil, then whizz to a semi-smooth paste and season. Tip into a large pan with the aubergine. Cut the remaining peppers into strips and add to the pan.

Step 4

Bring a large saucepan of salted water to the boil, add the gnocchi and cook for 2 minutes. Meanwhile, gently heat the pepper and aubergine sauce. Drain the cooked gnocchi, then tip into the sauce, tossing through. Divide between plates, piling the rocket alongside and scattering over the remaining cheese.

1 liked

0 disliked