This classic Sicilian pasta of crispy aubergine, salted ricotta and pomodoro is given a vegan twist. While the traditional alla norma method involves frying aubergine, this recipe roasts the aubergine alongside the cauliflower gnocchi – saving both time and washing up, as well as using much less oil. Add the aubergine right at the end, along with plenty of torn basil.
Once again, our foodie friend @pasta.nipotina delights us with this super tasty one-pan recipe. This one features light and fluffy gnocchi baked in a flavourful tomato sauce infused with basil, garlic and auburgine, topped with gooey crematta cheese.
x1 pack Sunny and Luna cauliflower gnocchi
x1 large aubergine, cubed
1 400g bottle Mr Organic chilli & garlic passata sauce
1 tsp red wine vinegar
Extra virgin olive oil
1 tub Julienne Bruno crematta (optional)
Large handful fresh basil leaves, to serve
Black pepper and sea salt
Heat the oven to 180°C (160°C fan). Arrange the aubergine chunks in a large roasting tray, sprinkle with a pinch of salt, and drizzle with olive oil. Roast for 10 minutes, then add the gnocchi, toss well, and cook for another 15 minutes until crispy and golden. Make sure the gnocchi are evenly spaced to crisp.
Once the gnocchi and aubergine are crisp, set aside. In a large heavy-based pan, add the Mr Organic passata, a small handful of roughly torn basil leaves and the red wine vinegar. Bring to a gentle simmer and cook, stirring occasionally, until hot. Season to taste with a crunch of black pepper.
Add the roasted aubergine and gnocchi, stir through, and serve with spoonfuls of Julienne Bruno's crematta or a cheese alternative of choice, a drizzle of good olive oil, and a crunch of black pepper and sea salt.