Aubergino gnocchi beans by theyogaplantkitchen
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 3 Tbsp Extra Virgin Olive Oil
- 2 whole Eggplant (Aubergine)
- 1 Tbsp Maple Sugar
- 1 whole Red Onion
- 2 cloves Garlic
- 1 tsp Oregano, Fresh
- 1/2 tsp Paprika
- 250 grams Tomato, Cherry
- 300 ml Vegetable Stock
- 2 Tbsp Tomato Paste
- 2 Tbsp Sun-Dried Tomato Paste
- 3 Tbsp Oat Creme Fraiche
- 700 grams Aduki Beans
- 350 grams Potato Gnocchi
- 1 bunch Kale
- 1/4 whole Lemon Juice
- 1 tsp Sea Salt
- 1 bunch Basil, Fresh
- 2 Tbsp Pine Nuts
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