Aubergino gnocchi beans (Edit recipe)

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If you're like me & you love cooking but hate washing up..this delicious one pot wonder is for you! Inspired from my travels in Italy, this beautiful aubergine gnocchi beans is oh so simple but also so so delicious. Hope you enjoy as much as we did!

10 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	659
Fat:	38 g
Carbohydrates:	81 g
Protein:	25 g
Cholesterol:	0 g
Sodium:	1715 mg
Fiber:	19 g
Sugars:	9 g
Calculated for total recipe.

Serves: 3-4

Ingredients

3 Tbsp Extra Virgin Olive Oil
2 whole Aubergine (Eggplant), chopped into chunks
1 Tbsp Maple Sugar
1 whole Red Onion, finely diced
2 cloves Garlic, minced
1 tsp fresh Oregano
0.5 tsp Paprika
250 grams Cherry Tomato
300 ml Vegetable Stock
2 Tbsp Tomato Paste
2 Tbsp Sun-Dried Tomato Paste
3 Tbsp Oat Creme Fraiche
700 grams Borlotti Beans
350 grams Potato Gnocchi
1 bunch Kale
0.25 whole Lemon Juice
1 tsp Sea Salt

to serve

1 bunch fresh Basil, chopped
2 Tbsp Pine Nuts

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat the oven to 180c. Prepare a large baking tray with baking paper. Massage the aubergine chunks with 2 tbsp olive oil, 1 tbsp maple syrup & 1 tsp rock salt. Evenly scatter over the tray and bake for 30 mins. Turning half way through.
2. Gently fry the onion with 1 tbsp olive oil over a medium heat for 5 mins. Stirring frequently so they don’t burn. Add the minced garlic, oregano & paprika. Stir together for a couple minutes then add the cherry tomatoes with a sprinkle rock salt.
3. Allow them to cook for 10 mins, stirring occasionally, until they soften. Then squish them down using the back of a wooden spoon.
4. Add the veg stock, tomato paste, sundried tomato paste & beans with there juices. Allow to bubble away for 10 mins until reduced.
5. Squeeze in the lemon, then stir in the kale, gnocchi & oat cream. Season with cracked black pepper and add more rock salt if needed. Allow to cook for a further couple mins then Stir in the aubergine.
6. Serve with fresh basil, pine nuts & a drizzle of cream if you fancy it