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
- Preheat your oven to 200°C.
- Cut your aubergines into 3cm chunks. Finely chop your rosemary.
- 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.
- 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.
- 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.
- Sprinkle with basil, a little more parmesan and chilli flakes, then serve.