Gnocchi Neapolitan with Aubergines
Ingredients (for 4)
Gnocchi is store bought, if you can make it yourself then do
Peal aubergine, and chop into small dice sized pieces. Place aubergine, 1 tbsp olive oil and marinade into freezer bag, and toss. Heat the one pot, add 1 tbsp oil, when warm add onion into pot for 1 minute, reduce the heat and add garlic, stir then add contents of freezer bag. Cook for about 10 minutes, stir occasionally, and make sure heat is low.
Remove the aubergine from the pot, add to bowl, do not wipe the pot. Add the tins of tomato, removing the very runny liquid and reduce. If you like a bit more body in the sauce add the wine. Should take about 25-30 mins medium to low, to reduce if you did not add too much liquid.
After the tomatoes are reduced add the aubergine mixture from the bowl, into the tomato sauce, and stir in the handful of herbs. Put the pasta water (boiled already) into other pot and start it on high, the water should be quite deep. The pasta water should be boiling. Place the colander over a sink, and add the gnocchi. As each gnocchi cooks, it rises to the top, remove with draining spoon, and place into colander.
Once all the gnocchi have risen, remove heat from sauce, pour the remaining water out of the pasta pot and then place the colander over the pasta pot with no hear. Sprinkle the remaining olive oil over the gnocchi.
Serve, gnocchi and add sauce on top.