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.

Ingredients

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

Method

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