Recipes by Barbara Northwood

Tomato Gnocchi and Olive Eggplant

Nov 26 05:13pm

Prep Time	Cook Time	Serves
5 minutes	10 minutes	4

Ingredients

500g packet potato gnocchi
1 tblsp olive oil
1 onion, finely chopped
1 small eggplant, cut into 1cm cubes
737g jar tomato pasta sauce
1 / 2 cup vegetable stock
1 / 2 cup pitted black olives
2 tblsps chopped fresh parsley
2 tblsps grated parmesan
Fresh parsley leaves, to garnish
Garlic bread, to serve

1. Add gnocchi to a large saucepan of boiling, salted water and cook for about 5 minutes, or until gnocchi float to the surface. Drain well.
2. Meanwhile, heat oil in a large frying pan. Add onion and eggplant. Cook, stirring for about 5 minutes, or until soft. Add pasta sauce, stock and olives. Bring to boil, then simmer for about 2 minutes. Add gnocchi to sauce and then the parsley. Toss well to combine.
3. Divide gnocchi among four serving bowls and sprinkle with parmesan and parsley leaves. Serve with slices of garlic bread.

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