GNOCCHI ALLA NORMA

A simple Pasta alla Norma, with a Sunny & Luna twist.

Golden, crispy Pumpkin Gnocchi meets soft roasted aubergine and a rich tomato sauce, finished with fresh basil and Parmesan.

Packed with vegetables and full of flavour, this might be your new go-to weeknight dinner.

INGREDIENTS

1 pack Sunny & Luna Pumpkin Gnocchi

2 aubergines, cut into cubes

1 red onion, diced

2 garlic cloves, minced

1 × 400g jar passata

1 tbsp tomato purée

½ tsp chilli flakes

1 tsp dried oregano

Small handful of fresh basil

Parmesan, to serve

Olive oil

Salt and black pepper

INSTRUCTIONS

Toss the aubergine with olive oil, salt and black pepper. Air-fry at 205°C for 12–15 minutes, until completely soft and golden.

Meanwhile, heat 1 tbsp olive oil in a frying pan. Add the gnocchi and cook for 5–6 minutes, turning regularly, until golden and crisp. Remove from the pan and set aside.

Add the red onion to the pan and cook for a few minutes until softened, then add the garlic. Stir in the tomato purée and chilli flakes and cook for another minute.

Pour in the passata. Fill the empty jar around a third full with water and pour into the pan.

Add the oregano, season with salt and black pepper, then stir and simmer for around 5 minutes until the sauce has thickened slightly.

Gently stir through the roasted aubergine and crispy gnocchi until everything is coated in the sauce. Simmer for a further few minutes, adding a splash more water if needed.

Serve immediately with plenty of fresh basil, grated Parmesan and black pepper.

Enjoy!