Creamy Tomato Gnocchi With Yuzu Kosho Aubergines Recipe | olivemagazine
Enjoy citrus and floral flavours in this yuzu kosho aubergine and gnocchi dish. The zesty Japanese condiment works well to compliment the creamy tomato sauce
Ingredients
- 3 tbsp olive oil
- 500g gnocchi
- 2 garlic cloves minced
- 1 medium aubergine diced into 1cm cubes
- 2 tsp yuzo kosho paste
- 200g chopped tomatoes
- 1 tbsp soft light brown sugar
- 3 tbsp crème fraîche
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 6-8 Thai basil leaves snipped
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