Tomato, Aubergine, Chickpea Gnocchi with Ricotta
This recipe is my perfect excuse to cook gnocchi! British tomatoes are now in season, and they are perfectly sweet in a fresh tomato sauce. The ricotta at the end not only looks great but also adds a fresh, gentle creaminess. I use La Tua Pasta’s gnocchi quite a lot when I don’t make my own. I would have used butter beans here, but I still had some leftover chickpeas, so there you go. Enjoy this easy and delicious dish!
Serves: 2
Ingredients:
4 tbsp extra virgin olive oil
1 medium aubergine, diced into 1cm chunks
6 garlic cloves, finely diced
300g cherry tomatoes, halved
1 tsp dried oregano
Few sprigs of rosemary
150g beans (chickpeas or butter beans)
50g grated parmesan
150ml pasta water
250g gnocchi
3-4 tbsp fresh ricotta
Salt and pepper to taste
Instructions:
Prepare the Water: Bring a saucepan of salted water to a boil in preparation for the gnocchi.
Cook the Aubergine and Tomatoes: Set a large frying pan over medium to high heat and add 3 tablespoons of olive oil. Add the diced aubergine to the pan and season with dried oregano, rosemary, salt, and pepper. Fry for about 6 minutes, stirring occasionally until the aubergine is mostly golden.
Add Garlic and Tomatoes: Add another tablespoon of olive oil to the pan, followed by the finely diced garlic. Fry for about 1.5 minutes until fragrant. Next, pour in the halved cherry tomatoes and 40ml of water. Cover the pan and bring it to a simmer for 6 minutes.
Cook the Gnocchi: While the tomato sauce is simmering, ensure the water for the gnocchi is boiling. Add the gnocchi to the boiling water 1 minute before the tomatoes are done cooking. When the gnocchi rise to the top of the water, drain them, reserving 100-150ml of the starchy pasta water.
Combine and Finish the Dish: Pour the cooked gnocchi into the frying pan with the tomato sauce. Add the chickpeas, grated parmesan, and about 120ml of the reserved pasta water. Set the pan back on high heat and stir everything together for 1 minute, seasoning again with salt and pepper.
Serve: Serve the gnocchi immediately with spoonful’s of fresh ricotta on top. Finish with lots of black pepper and a final drizzle of extra virgin olive oil.
Enjoy!
This Tomato, Aubergine, Chickpea Gnocchi with Ricotta is a simple yet incredibly flavourful dish. The combination of sweet tomatoes, creamy ricotta, and tender gnocchi creates a perfect comfort meal that you’ll want to make again and again. Give it a try and let me know how it turns out!