Gluten Free Gnocchi with Eggplant, Tomatoes and Chilli
- Heat olive oil in a large frypan, add diced eggplant and sauté over medium heat until golden. - Add garlic, capers and chilli and sauté for another minute.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.co.nz.
Cooking tools:
- Skillet
- Stove
- Cutting board
- Chef's knife
- Measuring cup
- Wooden spoon
- Pot
- Colander
- Slotted spoon
- Mixing bowl
- Spoon
Ingredients
- 500g San Remo Gluten Free Gnocchi
- 2 tbsp olive oil
- 1 medium eggplant, diced into 1cm cubes
- 2 garlic cloves, thinly sliced
- 4 tbsp baby capers, rinsed
- 1 large red chilli, finely diced
- 2 punnets cherry tomatoes, halved
- Sea salt
- cracked black pepper
- 1/2 bunch basil, picked
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