Baked Gnocchi With Eggplant Sauce - cooking recipe

Ingredients

400 g gnocchi
60 g pine nuts
4 tbsp olive oil
1 None aubergine (about 300g), cut into small cubes
1 None onion, peeled and finely diced
2 None red chillies, deseeded and chopped
1 tsp ground coriander
None None Pinch of sugar
100 g sultanas
2 cans (400g each) tomatoes
125 g mozzarella, grated
100 g Parmesan, grated
5 sprigs fresh flat-leaf parsley, chopped

Preparation

Preheat the oven to 400\u00b0F. Cook the gnocchi in boiling salted water according to the package instructions. Drain and set aside.
Heat a frying pan and dry-fry the pine nuts until golden brown. Remove from the pan and set aside. Heat 2 tbsp oil in the pan and fry the eggplant until golden brown. Add the onion and chili pepper and fry for 1 min. Stir in the coriander and season with salt, black pepper and a pinch of sugar. Add the raisins and tomatoes, roughly breaking up the tomatoes with a wooden spoon. Simmer over a medium heat for 10 mins.
Remove from the heat and stir in the pine nuts and gnocchi. Place in an ovenproof serving dish, sprinkle with the mozzarella and Parmesan and drizzle with 2 tbsp oil. Bake for 30 mins, until golden brown. Sprinkle with the parsley.