Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 500grams dried potato gnocchi
- 3 sprig basil, stripped (stalks reserved)
- 1 large eggplant, diced
- 1 red onion, diced
- 1 zucchini, diced
- 400grams can cherry tomatoes
- 1tablespoons balsamic vinegar
- 180grams bocconcini, drained
- 2tablespoons olive oil
- 2 garlic cloves, crushed
Nutrition per serving
1890kJ / 452Cal
1890 Kilojoules or 452 Calories
22% of daily energy intake*
Protein
15.7grams
Fat
18.9grams
Carbs
51.8grams
Sugars
10.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook gnocchi in boiling, salted water following packet directions. Drain well and rinse under cold water. Transfer to an ovenproof dish and set aside.
Step 2 of 4
Meanwhile, heat oil in a large frying pan over high heat. Add eggplant and zucchini and stir for 3 minutes or until golden brown and beginning to soften. Add onion and garlic. Cover with lid and cook for 6 minutes or until vegetables have softened.
Step 3 of 4
Add tomatoes, vinegar and stripped basil stalks. Simmer for 5 minutes or until tomatoes soften and sauce is thick. Season. Discard basil stalks.
Step 4 of 4
Preheat grill to high. Pour sauce over gnocchi and stir through to coat. Tear over bocconcini balls. Place pan under grill for 2-3 minutes or until cheese has melted. Scatter with basil leaves. Serve.
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