Sizzled sausage pasta
Try this recipe for a dish which is smart enough for adults, but not without kid-appeal. It tastes great cold too, so you can pack any leftovers in your lunchbox
Gnocchi alla norma
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp olive oil
- 2 auberginescut into 1cm chunks
- 2 garlic clovessliced
- 400g can plum tomatoes
- 1 tsp red wine vinegar
- pinch of chilli flakes(optional)
- small bunch of basilleaves picked and stalks finely chopped
- pinch of sugar
- 500g gnocchi
- parmesanor vegetarian alternative, to serve
Nutrition: Per serving
- kcal362low
- fat10glow
- saturates2g
- carbs56g
- sugars7g
- fibre8g
- protein8g
- salt1.8g
Method
step 1
Heat the oil in a deep frying pan and fry the aubergine with a pinch of salt for 10 mins until golden brown and soft.
step 2
Add the garlic and fry for 2 mins until smelling fragrant. Tip in the tomatoes, then half fill the tin with water and add that too. Stir in the vinegar, chilli flakes if using, and basil stalks. Mash the tomatoes with a wooden spoon to break them up. Simmer for 15 mins until thickened and saucy. Season well, and check for sweetness. Add a pinch of sugar, or a dash more vinegar, if you like.
step 3
Boil the Napolina gnocchi in salted water for 1-2 mins until just starting to rise to the top of the water. Drain, keeping some of the cooking water. Add the gnocchi to the sauce with a splash of the cooking water to loosen if necessary, then remove from the heat. Mix the gnocchi into the sauce, then stir in some of the basil. To serve, scatter with more basil and grate over the parmesan.
