3 cheese gnocchi

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Serves 4 : Very easy : Quick

Ingredients
300gm soft ricotta cheese
250gms pecorino, grated
1 extra large egg
300ml plain flour

1 x 400gm can chopped tomatoes
1 tsp crushed garlic
1 Tblsp chopped fresh basil
6 baby aubergines (±300gm total), chopped

Grated parmesan cheese

Method
Tip the tomatoes, garlic, basil and aubergines into a sauce and simmer for 30 minutes.

Put the ricotta, pecorino, egg and flour into a large bowl.
Combine to make a sticky dough.
Divide the dough into four.
On a well-floured surface, roll each quarter into a long sausage about 1cm in diameter.
Cut into 1cm lengths.
Roll each piece with the back of a fork to form a gnocchi shape.

¾ fill a large saucepan with lightly salted water and bring to the boil.
Drop the gnocchi into the water.
As they rise to the surface, remove to a colander.

Once all the gnocchi are cooked, drain the water from the saucepan.
Put the gnocchi back into the pan and pour over the tomato sauce.
Stir gently to combine.

Serve with a fresh green salad and grated parmesan.

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