Creamy tomato gnocchi with yuzu kosho aubergines

Make this creamy tomato gnocchi, then check out our garlic butter gnocchi with purple sprouting broccoli; tomato, spinach and mascarpone gnocchi and more gnocchi recipes.

Gurdeep Loyal writes: “Yuzu kosho is a fragrant, zesty Japanese condiment made from fermented chillies, yuzu peel and salt. It has an intensely floral, citrussy flavour – but with a sharp fiery chilli kick. It can be used to bring citrussy heat to marinades and dressings, added to hotpots and soups, or mixed into noodles and pasta dishes for an intense tangy flavour boost. It’s an ingredient found often on the menus of hip restaurants including Sachi in London, Mr Taka Ramen in New York and Sushi B in Paris. This quick recipe combines the warming lemony flavour of yuzu kosho fried aubergines with a creamy tomato sauce and crispy shop bought gnocchi – a comforting meal in minutes, that packs a full punch of flavour. I like Muchachaen yuzu citrus and pepper paste.”