Baked Gnocchi with tomato sauce

Ingredients

• 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

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.
9. Preheat the oven to 190°C
10. Boil your gnocchi in well salted water for 3-4 mins
11. Drain and add to an oven proof bowl/ dish
12. Mix in 1/2 the sauce (save the rest for another portion) and add the mini mozzarella and mix well
13. 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
14. Rest for about 5 mins, serve with roasted pine nuts and salt and pepper