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Sausage, tomato and eggplant gnocchi
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Make a gourmet meal in half an hour with this speedy sausage, tomato, and eggplant gnocchi.
Ingredients:
  • 500g pkt Angus beef, garlic and parsley sausages, casings removed, coarsely chopped
  • 1 brown onion, finely chopped
  • 1 medium eggplant, cut into 2cm pieces
  • 1 medium zucchini, cut into 2cm pieces
  • 200g punnet Perino grape tomatoes
  • 250ml pasta sauce
  • 500g pkt potato gnocchi
  • 125.00 ml fresh basil leaves
  • 25g parmesan
Instructions:
  • In a large frying pan over medium-high heat, heat half of the oil. Cook the sausage, stirring occasionally, until browned all over, about 4 minutes. Transfer the sausage to a plate. Add the rest of the oil to the pan and heat it over medium-high heat. Cook the onion, stirring, until softened, about 3-4 minutes. Then add the eggplant and zucchini, stirring occasionally, and cook until golden brown, about 2-3 minutes.
  • Combine the tomatoes, pasta sauce, and sausage in the pot. Simmer for 5 minutes, stirring occasionally, until vegetables are tender and the sauce thickens.
  • Cook the gnocchi in a large saucepan of boiling water according to package instructions until just tender. Save 1/2 cup (125ml) of the cooking liquid before draining.
  • Combine the basil, gnocchi, and reserved cooking liquid with the sausage mixture. Toss over medium-high heat for 1-2 minutes until warmed. Sprinkle with Parmesan cheese before serving.

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