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Gnocchi with Eggplant




Source of Recipe


Stef






Recipe Introduction


serves 2 with possibility of leftovers





List of Ingredients



• 1/2 eggplant sliced thinly (use other half for curry or hamburgers)
  
• olive oil (a fair bit)
  
• 2 carrots, sliced
  
• 1 bunch broccolini, sliced
  
• 2 cloves garlic (I used roasted and squished but you could use raw, chopped and add them earlier)
  
• 250g gluten free gnocchi
  
• 400g tinned crushed tomatoes
  
• 1/4 cup dry white wine
  
• sprinkle of salt, pepper, dried thyme or basil and chili
  
• 1 tbs LSA per serve (optional)
  






Instructions



1. Heat about 5mm oil in wok and cook eggplant until tender
   
2. Boil a large pot of salted water. When it boils add in carrots for 2 minutes, then add broccolini and pasta. Cook until tender (not long)
   
3. Drain most of the eggplant oil off (can save as it has great flavour), add tomatoes and salt, pepper, thyme, basil, chili and garlic. Bring to boil and add wine. Boil for about 1 minute then turn down to low
   
4. Drain pasta and veg and add into the sauce. Add eggplant and stir (i withheld eggplant and only added it to my bowl as my son doesn't like it)
   
5. Serve in bowls sprinkled with LSA if you like
   






Final Comments


You could use baby spinach or beans instead of broccoli and you could use mushrooms or corn instead of eggplant and/or add capsicum and onion. You could serve with a green salad. If you have fresh herbs sprinkle them over the top :)