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.”


  • 3 tbsp olive oil
  • 500g gnocchi
  • 2 garlic cloves, minced
  • 1 medium aubergine, diced into 1cm cubes
  • 2 tsp yuzo kosho paste
  • 200g chopped tomatoes
  • 1 tbsp soft light brown sugar
  • 3 tbsp crème fraîche
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 6-8 Thai basil leaves, snipped


  • STEP 1

    Heat 1 tbsp of olive oil in a deep frying pan over a medium heat. Once hot, fry the gnocchi for 6-8 mins or until browned all over and a little crispy. Remove from the pan and keep to one side.

  • STEP 2

    In the same pan, add 2 tbsp of olive oil, along with the garlic and diced aubergine cubes plus a pinch of salt. Gently fry for 5-6 mins or until the aubergines start to soften – then add the yuzu kosho. Stir well and cook for another 2 mins, coating the aubergines all over.

  • STEP 3

    Add the tomatoes and sugar, stir well and cook for another 2-3 mins before adding the crispy gnocchi back to the pan.

  • STEP 4

    Cook for a final 2-3 mins or until the aubergines are cooked through and the gnocchi is hot. Finish by stirring through the crème fraiche, lemon juice, zest and basil leaves.

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