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Cook
20m
Ingredients
Method
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Step 1
Heat a generous glug of olive oil in a deep non-stick frying pan set over a medium-high heat and fry 1 cubed aubergine for about 10 minutes – or until golden (you need to get a good colour on the aubergine, otherwise it will become waterlogged).
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For
2
M
I
1
glug
Olive oil, generous
1
Aubergine, cut into cubes
1
Red onion, finely chopped
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Frying aubergine: Make sure to really add a generous amount of olive oil when frying the aubergine as you need it to take on a golden colour. This ensures as much water is extracted as possible so that it doesn’t waterlog the rest of the sauce.
Burrata: If you can’t find burrata, mozzarella would also work. If you want to make it a bit more like burrata, I like to make a ‘cheat’s burrata’ using one of these hacks: - Tear 250g mozzarella into small pieces in a medium bowl, pour over 100ml double cream and add ¼ tsp salt. Stir well to combine, then cover and chill for a couple of hours – or until ready to serve. - Tear 250g mozzarella into small pieces in a medium bowl, add 200g crème fraîche and a generous pinch of salt. Stir well to combine, then cover and chill for a couple of hours – or until ready to serve. - Add mascarpone to a bowl and add a generous splash of double cream. Add salt and pepper and mix together, then you can dollop this on top. This is less burrata and more just a good creamy topping.
Type of Gnocchi: I recommend using fresh gnocchi as it has a lighter texture than the longer-life vacuum-packed versions. Just make sure when boiling the gnocchi, you remove them from the water as soon as they are cooked and float. You don’t want them to turn to mush.
Pasta shape: Of course, this recipe is designed for gnocchi and it works really well to soak up the sauce. However, if you want to use regular pasta then it would still be delicious, just not quite the same!
Cherry Tomatoes: If you are making in winter when tomatoes are out of season, try using a tin of cherry tomatoes to substitute for the fresh ones.
What to do with leftovers: Transfer to an airtight container and place in the fridge for 3 days. To reheat, use a large saucepan or deep-sided frying pan, add a splash of water and gently heat through over a medium heat until piping hot. Or place in the microwave until piping hot.
Only visible to you
Made it?
Autumn,
Comfort Food,
No energy to cook,
Pasta,
Spring,
Summer,
Winter,
15 Minute Meals,
Under 30 Minutes
Cancel
Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Heat a generous glug of olive oil in a deep non-stick frying pan set over a medium-high heat and fry 1 cubed aubergine for about 10 minutes – or until golden (you need to get a good colour on the aubergine, otherwise it will become waterlogged).
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
1
glug
Olive oil, generous
1
Aubergine, cut into cubes
1
Red onion, finely chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Frying aubergine: Make sure to really add a generous amount of olive oil when frying the aubergine as you need it to take on a golden colour. This ensures as much water is extracted as possible so that it doesn’t waterlog the rest of the sauce.
Burrata: If you can’t find burrata, mozzarella would also work. If you want to make it a bit more like burrata, I like to make a ‘cheat’s burrata’ using one of these hacks: - Tear 250g mozzarella into small pieces in a medium bowl, pour over 100ml double cream and add ¼ tsp salt. Stir well to combine, then cover and chill for a couple of hours – or until ready to serve. - Tear 250g mozzarella into small pieces in a medium bowl, add 200g crème fraîche and a generous pinch of salt. Stir well to combine, then cover and chill for a couple of hours – or until ready to serve. - Add mascarpone to a bowl and add a generous splash of double cream. Add salt and pepper and mix together, then you can dollop this on top. This is less burrata and more just a good creamy topping.
Type of Gnocchi: I recommend using fresh gnocchi as it has a lighter texture than the longer-life vacuum-packed versions. Just make sure when boiling the gnocchi, you remove them from the water as soon as they are cooked and float. You don’t want them to turn to mush.
Pasta shape: Of course, this recipe is designed for gnocchi and it works really well to soak up the sauce. However, if you want to use regular pasta then it would still be delicious, just not quite the same!
Cherry Tomatoes: If you are making in winter when tomatoes are out of season, try using a tin of cherry tomatoes to substitute for the fresh ones.
What to do with leftovers: Transfer to an airtight container and place in the fridge for 3 days. To reheat, use a large saucepan or deep-sided frying pan, add a splash of water and gently heat through over a medium heat until piping hot. Or place in the microwave until piping hot.
Only visible to you
Made it?
Autumn,
Comfort Food,
No energy to cook,
Pasta,
Spring,
Summer,
Winter,
15 Minute Meals,
Under 30 Minutes
Cancel
