Issue 105 is out now

By The Green Parent

03rd December 2021

We all need a few quick and easy suppers to rely on and this could soon become one of your regulars says Jo Pratt. It's wonderfully hearty and warming on a chilly winter's night and simple to make at the end of a busy week.

By The Green Parent

03rd December 2021

By The Green Parent

03rd December 2021

It’s well worth keeping a bag of fresh gnocchi in the fridge for emergency suppers. Double up on quantities and make a couple of trays if you’ve an army of kids to feed. If you want to make it go even further, serve with some garlic bread and a big green salad.

Time taken 1 hour / Serves 4

  • 1 onion, sliced
  • 1 medium-large aubergine, cut into bite-size chunks
  • 3 tbsp olive oil, plus extra for drizzling
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 2 cloves garlic, grated or crushed
  • 1 tsp caster sugar
  • 1 tsp balsamic vinegar
  • handful chopped basil
  • 450g fresh gnocchi
  • 200g mozzarella
  • flaked sea salt and freshly ground black pepper
  1. Preheat the oven to 220°C/200°C fan/425°F/gas 7.2.
  2. Put the onion and aubergine in a roasting tray or baking dish big enough for them to sit in a single layer. Toss in the oil and season with salt and pepper. Roast in the oven for 20 minutes, turning halfway for even cooking, until they are lightly golden.
  3. Mix together the chopped tomatoes, tomato purée, garlic, sugar, balsamic, basil and 100ml water. Remove the tray from the oven and pour in the tomato mixture, add the gnocchi and stir around to coat in the sauce.
  4. Tear the mozzarella into pieces and dot around the tray. Drizzle with olive oil and add a twist of pepper. Return the tray to the oven for 30 minutes until the sauce is bubbling and the top is golden.

FLEXIBLE

UPGRADE: you can add a variety of ingredients to this to make it different every time you serve it. Add some chilli, olives or capers to the sauce.

VEGGIE-LOVER: for added veggies, stir some spinach through the sauce or throw in a handful of green beans.

CHEESE-LOVER: try a different cheese such as taleggio, ricotta, dolcelatte or a generous scattering of Parmesan. The options really are endless

MORE INSPIRATION

READ The Flexible Family Cookbook by Jo Pratt, £20 Frances Lincoln. Photography Malou Burger.

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