Gnocchi alla norma

For a taste of Italy, try this easy and delicious vegan midweek meal

Prep | 5 mins
Cook | 25 mins (limited hands-on time)
Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Vegan | Dairy-Free | Refined Sugar Free | 30 Minute Meal


2tbsp olive oil

1 aubergine, cut into small chunks

5 salad tomatoes

Handful of cherry tomatoes

400g tin of chopped tomatoes

1tbsp red wine vinegar

Small bunch of basil leaves rough chopped and stalks bashed

500g gnocchi

Handful of kale (optional)

Small handful of chopped walnuts (optional)

30g vegan parmesan, grated

Salt and freshly ground black pepper, to taste


Heat the oil in a large frying pan or skillet on medium heat, add the aubergine and fresh tomatoes with a pinch of salt and cook for 10 mins until softened. Add the tinned tomatoes together with 200ml of water, the red wine vinegar and basil stalks, stir well, and simmer for 15 minutes to reduce and thicken. Stir fry the kale in 1tbsp of olive oil 5 minutes before the sauce is ready. Cook the gnocchi 2 minutes before the sauce is ready, retain 2tbsp of cooking water and add this, and the drained gnocchi, to the pan. Season to taste, remove the basil stalks and stir in half the basil leaves. Portion into serving bowls and sprinkle over with the remaining basil, the kale, the vegan cheese and the chopped walnuts. Absolutely Delicious! Enjoy x

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Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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