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Aubergine & Mascarpone Traybake

Recipe

Serves: 4 people | Prep time: 5 minutes | Cooking time: 45 minutes

British | Main | MOB

Ingredients

  • 1 Aubergine
  • Handful of Rosemary
  • 500g Cherry tomatoes
  • 2x 500g Packs of Gnocchi
  • ½ tsp Chilli Flakes
  • 100g Mascarpone
  • 1 Lemon
  • 50g Parmesan
  • Handful of Basil
  • From The Cupboard
  • Pepper
  • Salt
  • Olive Oil

Method

  1. Preheat your oven to 200°C.
  2. Cut your aubergines into 3cm chunks. Finely chop your rosemary.
  3. Tip your aubergines into a large baking tray with your cherry tomatoes and gnocchi. Add a good glug of olive oil, your chopped rosemary, chilli flakes and salt, then give it a good mix.
  4. Roast in the oven for 45 mins, tossing every so often so that everything cooks evenly. The gnocchi should be crispy and the aubergines super soft.
  5. Remove your baking tray from the oven. Add your mascarpone, lemon zest and juice and parmesan. Give everything a really good mix, loosening with a splash of water if needed to make it saucy.
  6. Sprinkle with basil, a little more parmesan and chilli flakes, then serve.