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Last week I asked you what you would like to see more of? I had an overwhelming response on my stories, with lots of brilliant requests, which I’m slowly working my way through. Many of you asked for more vegetarian meals and several of you asked for more Traybakes. This delicious recipe ticks both of those boxes, so hopefully many of you will give this one a go.
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INGREDIENTS
Serves 4
2 Aubergines - cut into large chunks
2 red onions - each cut into 8 wedges
450g fresh gnocchi
Olive oil
Coriander and toasted pine nuts to serve
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Marinade
2 teaspoons smoked chilli harissa @belazu_co
2 cloves garlic - crushed
3-4 tablespoons olive oil
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METHOD
Preheat the oven to 210 degrees.
Add the Aubergine and onion to a large roasting pan. Mix the marinade ingredients together in a bowl and drizzle into the tray. Toss the Aubergine and onion to ensure it’s fully coated. If it looks too dry then add more oil. Season generously and into the oven for 35 minutes. Remove from the oven and stir in the fresh gnocchi. Place back in the oven for 10 minutes. Sprinkle with pine nuts and coriander.