Sweet potato gnocchi with aubergine and tomato sauce and roasted courgette
A weeknight dinner that needs hardly anything: sweet potato gnocchi, ready-made aubergine and tomato sauce and a tray of roasted courgette. The oven does the work while you cook the gnocchi.
Serves 3 | Preparation time: approx. 30 minutes
Ingredients
- 1 pack (500 g) ALL IN Sweet potato gnocchi
- 1 pack (250 g) ALL IN Aubergine and tomato sauce
- 2 medium courgettes, cut into thick half-moons
- 2 tbsp olive oil
- 10–12 pitted olives, halved
- 1 handful of fresh basil
- salt, freshly ground black pepper
- 1 tbsp toasted pine nuts (optional)
Method
- Preheat the oven to 200 °C. Toss the courgette with the olive oil, salt and pepper, spread it on a baking tray and roast for 15–18 minutes, stirring once, until the edges are lightly browned.
- Bring plenty of salted water to the boil and cook the gnocchi in it for 5–6 minutes, until they rise to the surface. Drain.
- Heat the sauce through in a frying pan in a few minutes.
- Toss the gnocchi in the sauce and add the roasted courgette and the olives. Serve with fresh basil and, if you like, pine nuts.
Tip: If you would like crispier gnocchi, after boiling fry them in a little olive oil for 2–3 minutes before tossing them in the sauce.
We used: ALL IN Sweet potato gnocchi, ALL IN Aubergine and tomato sauce
Gluten-free, dairy-free, egg-free, soy-free and vegan recipe. Allergen information: the gnocchi contains gluten-free oat flour, the sauce contains brewer’s yeast flakes.
