15 April 2014

Aubergine and pepper gnocchi

It's a busy week for The VegHog, and I feel too tired to cook complicated dishes just before the Easter holidays, so today I combined potato pasta, gnocchi, with roasted aubergine and peppers. This turned out to be a very easy and tasty weekday meal.


1 aubergine
300g sweet baby peppers
200g small tomatoes
2 shallots
2 garlic cloves
1tbsp olive oil
1 frozen pesto cube (optional)
1tsp salt
½tsp black pepper
½tsp chilli flakes
Little bit of grated nutmeg
A dash of dry white wine
125g mozzarella
500g gnocchi di patate


Roast the aubergine and peppers in the oven at 180C for about 30 minutes. I cut mine already in pieces before roasting, but they could be roasted as whole first and then cut.

Chop the shallots, garlic and tomatoes and cook them in olive oil until soft. Season with the pesto cube (or fresh pesto), salt, black pepper, chilli flakes and nutmeg, and add a dash of white wine. Add the roasted vegetables to this mix when they are done.

Boil the gnocchi in water and serve with the vegetable mix and torn mozzarella on the top.

Stay hungry!

Your VegHog

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