Gnocchi Alla Norma (Tomato Aubergine Gnocchi)
Sometimes the most simple recipes are the best. Cherry tomatoes, aubergine, gnocchi, Parmesan. Gnocchi alla norma - it doesn’t get much more delicious...
Servings: 2 servings
Ingredients
- A generous glug of olive oil
- 1 aubergine cut into 1 cm cubes
- 1 red onion finely chopped
- 2 garlic cloves crushed
- 200 g cherry tomatoes
- 1 x 400ml tin of chopped tomatoes
- Splash of boiling water
- Salt and freshly ground black pepper to taste
- 1 tsp balsamic vinegar
- 500 g gnocchi
- Freshly grated Parmesan
To serve:
- 150 g ball burrata
- Fresh basil
- Drizzle of olive oil
- Freshly grated Parmesan
Instructions
- Heat the olive oil in a deep non-stick frying pan set over a medium-high heat and fry the aubergine for about 10 minutes - or until golden (you need to get a good colour on the aubergine, otherwise it will become waterlogged).
- Add the onion and continue to cook for 5-10 minutes, stirring often, until soft. Add the crushed garlic and fry for 1-2 minutes, until fragrant, stirring to avoid the garlic catching and burning.
- Add the cherry tomatoes. Cook for another few minutes on a medium-high heat - then add the tin of tomatoes. Cook until the cherry tomatoes start to burst and disintegrate. Smash them with the back of a spoon to encourage them to burst, adding more water if needed.
- Season well with salt and pepper, then add a splash of balsamic. Keep bubbling gently until thickened and reduced into a lovely sauce.
- Meanwhile, boil the gnocchi in a pan of salted water according to packet instructions. Drain well, then toss into the sauce.
- Add a generous grating of Parmesan (the more the better in my opinion!) and toss again to coat.
- Spoon into bowls and top with fresh burrata, sprigs of basil, a drizzle of olive oil and more freshly grated Parmesan. Enjoy!
Notes
Scroll up for a step by step guide on how to make this gnocchi alla norma.
To store: It definitely has the best texture when freshly cooked but obviously, I'm never against keeping leftovers. Transfer to an airtight container and keep for up to 3 days.
To reheat: For best results, reheat in a pan over medium heat. Add a splash of water to encourage it to turn saucy again and heat until bubbling. Or in the microwave, until piping hot. If you have frozen the sauce, once thawed, add back to the pan, heat up and then add the boiled gnocchi.
To freeze: I wouldn't freeze the whole completed dish, as I find gnocchi thaws poorly and you end up with a weird texture. However, the norma sauce, before adding the gnocchi, freezes really well. You could make a double batch of sauce, then scoop out half to freeze, and use the other half fresh. Freeze in an airtight container or freezer bag for up to 3 months. Defrost overnight in the fridge until soft then reheat as above.
Make ahead: Make the sauce up to 5 days in advance in the fridge, or 3 months in the freezer. Then all you have to do is stir in freshly boiled gnocchi.
Type of Gnocchi: I recommend using fresh gnocchi as it has a lighter texture than the longer-life vacuum-packed versions. Just make sure when boiling the gnocchi, you remove them from the water as soon as they are cooked and float. You don't want them to turn to mush.
Frying aubergine: Make sure to really add a generous amount of olive oil when frying the aubergine as you need it to take on a golden colour. This ensures as much water is extracted as possible so that it doesn't waterlog the rest of the sauce.