Bowl of gnocchi with tomato sauce topped with aubergine

Creamy tomato gnocchi with yuzu kosho aubergines

Name: Creamy tomato gnocchi with yuzu kosho aubergines
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Italian, Japanese
Ingredients: 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

Preparation and cooking time
- Prep:15 mins
- Cook:25 mins
Easy
Serves 2

Ingredients

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

Method

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.