Gnocchi alla Norma (Tomato Aubergine Gnocchi)

I don’t know about you, but a quick and easy pasta recipe is my go-to for a simple dinner when I am in need of comfort food. I hugely admire the Italian’s food philosophy and the way they create beautiful dishes that celebrate the natural flavours in humble ingredients. This Gnocchi alla Norma recipe is the perfect example; it isn't fancy or fussy, it is just good home-cooking designed to nourish your soul after a busy day. 

I know lots of people are haunted by memories of stodgy, dare I say it ‘slimy’, gnocchi that has been overcooked - but please don’t let that put you off! Nowadays the gnocchi you can buy in the shops is very good - just make sure you boil it in salted water and drain it as soon as it has risen to the top to prevent it from overcooking. If you really aren’t a fan, you could use any other pasta you wish. But give it a try with gnocchi just once, as it soaks up all the flavours of the wonderful tomato sauce and might just convert you…

If you're after other gnocchi recipes, look no further than this Cheesy Gnocchi Tartiflette crossover or this Crispy Brown Butter Sage Gnocchi.

Why you'll love this Gnocchi Alla Norma

• Gnocchi alla Norma is a Sicilian dish that transforms aubergines, tomatoes and gnocchi into a truly delicious meal from just a few staple ingredients.
• Aubergine might feel a little wintery but by pairing it with other seasonal ingredients, like cherry tomatoes, it feels fresh and perfect for summer.
• The tomato and aubergine sauce is a real staple sauce that can be used in a variety of ways. It's a good one to nail now in this recipe.

You will need the following ingredients:

Aubergine - I think aubergine (also known as eggplant) has a bit of a bad reputation as people don’t know how to cook it properly. However, when done right, it is delicious and ideal for soaking up flavours in sauces.

Red onion - this has a more mild flavour than white onion, but you can use either.

Garlic cloves - 2 cloves adds a subtle garlic flavour to the sauce. You could use more if you prefer it stronger, or substitute for garlic granules if you have run out of fresh.

Cherry tomatoes - these add a juicy burst of flavour and are so delicious when in season. You could also use baby plum tomatoes.

Chopped tomatoes - this bulks out the sauce a little and encourages the cherry tomatoes to burst.

Balsamic vinegar - this adds a subtle ‘tanginess’. You only need a small splash but you can leave it out if you prefer. 

Gnocchi - I recommend fresh and use a packet of shop bought in this recipe for ease (you could, of course, make your own). If you can’t find gnocchi, you could use any dried pasta shape of your choice.

Salt - I recommend Maldon Salt for the best flavour. You could try their garlic and/or chilli options too!

Black pepper - freshly ground black pepper adds a subtle pepperiness. If you want a bit of heat, add a pinch of dried chilli flakes.

Olive oil - a good quality olive oil adds a lovely flavour to the sauce.

Burrata - this is like a softer, creamier version of mozzarella that adds a bit of luxury to this dish. You could use mozzarella or stracciatella (the cheese, not the ice cream or soup!) instead.

Parmesan - a generous grating of fresh Parmesan adds a delicious umami flavour, Pecorino would also work well. Swap for a vegetarian-friendly Parmesan-style hard cheese, like Gran Moravia, if making for vegetarians.

Fresh basil - to use as a garnish or to be stirred through the sauce too.

See recipe card below for a full list of ingredients and measurements.

Substitutions and Variations:

Burrata: If you can’t find burrata, mozzarella would also work. If you want to make it a bit more like burrata, I like to make a ‘cheat’s burrata’ using one of these hacks:

• Tear 250g mozzarella into small pieces in a medium bowl, pour over 100ml double cream and add ¼ teaspoon salt. Stir well to combine, then cover and chill for a couple of hours - or until ready to serve.
• Tear 250g mozzarella into small pieces in a medium bowl, add 200g crème fraîche and a generous pinch of salt. Stir well to combine, then cover and chill for a couple of hours - or until ready to serve.
• Add mascarpone to a bowl and add a generous splash of double cream. Add salt and pepper and mix together, then you can dollop this on top. This is less burrata and more just a good creamy topping.

Gnocchi: Of course, this recipe is designed for gnocchi and it works really well to soak up the sauce. However, if you want to use regular pasta then it would still be delicious, just not quite the same!

Cherry Tomatoes: If you are making in winter when tomatoes are out of season, try using a tin of cherry tomatoes to substitute for the fresh ones.

Here's how to make Gnocchi Alla Norma

The full recipe is below but these images show the recipe in a step-by-step format which might help piece it together.

ONE: Heat the olive oil in a deep non-stick frying pan set over a medium-high heat and fry the aubergine for about 10 minutes - or until golden (you need to get a good colour on the aubergine, otherwise it will become waterlogged).

TWO: Add the garlic and onion and fry, followed by cherry tomatoes and tinned tomatoes. Season well with salt, pepper and balsamic. Keep it bubbling whilst you boil the gnocchi.

THREE: Once the gnocchi is boiled, toss into the sauce and stir together.

FOUR: Serve up with a creamy topping like burrata or cheat's burrata - details below!

Cooking Tips

Type of Gnocchi: I recommend using fresh gnocchi as it has a lighter texture than the longer life vacuum packed versions. Just make sure when boiling the gnocchi, you remove them from the water as soon as they are cooked and float. You don't want them to turn to mush.

Frying aubergine: Make sure to really add a generous amount of olive oil when frying the aubergine as you need it to take on a golden colour. This ensures as much water is extracted as possible so that it doesn't waterlog the rest of the sauce.

Frequently Asked Questions:

Other recipes you may enjoy:

If you love gnocchi, I have so many different recipes for different moods and seasons across the website. This is a great cheesy recipe for Cheesy Baked Tomato Gnocchi. If you like less tomato based, try this Gnocchi with Crispy Sage and Prosciutto or Gnocchi with Brown Butter, Sage and Parmesan - it's so good. I also love making my own gnocchi and mixing it up, this Green Gnocchi has cavolo nero (a type of Italian kale almost) in the dough. It's really delicious. But if you just love aubergine and tomato as a combo, this Ricotta and Aubergine Pasta with Giant Shells is perfect.

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Gnocchi Alla Norma (Tomato Aubergine Gnocchi)

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Sometimes the most simple recipes are the best. Cherry tomatoes, aubergine, gnocchi, Parmesan - it doesn’t get much more delicious...

• Author: Margie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 2
• Category: Adaptable for Vegetarians, Adaptable for Vegans
• Method: Stove Top
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• A generous glug of olive oil
• 1 aubergine, cut into 1 cm cubes
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 200g cherry tomatoes
• 1 x 400ml tin of chopped tomatoes 
• Splash of boiling water
• Salt and freshly ground black pepper, to taste
• 1 tsp balsamic vinegar
• 500g gnocchi
• Freshly grated Parmesan

To serve:

• 150g ball burrata
• Fresh basil
• Drizzle of olive oil
• Freshly grated Parmesan

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Instructions

1. Heat the olive oil in a deep non-stick frying pan set over a medium-high heat and fry the aubergine for about 10 minutes - or until golden (you need to get a good colour on the aubergine, otherwise it will become waterlogged). 
2. Add the onion and continue to cook for 5-10 minutes, stirring often, until soft. Add the crushed garlic and fry for 1-2 minutes, until fragrant, stirring to avoid the garlic catching and burning.
3. Add the cherry tomatoes. Cook for another few minutes on a medium-high heat - then add the tin of tomatoes. Cook until the cherry tomatoes start to burst and disintegrate. Smash them with the back of a spoon to encourage them to burst, adding more water if needed.
4. Season well with salt and pepper, then add a splash of balsamic. Keep bubbling gently until thickened and reduced into a lovely sauce.
5. Meanwhile, boil the gnocchi in a pan of salted water according to packet instructions. Drain well, then toss into the sauce.
6. Add a generous grating of Parmesan (the more the better in my opinion!) and toss again to coat.
7. Spoon into bowls and top with fresh burrata, sprigs of basil, a drizzle of olive oil and more freshly grated Parmesan. Enjoy!

Notes

Remember to substitute the Parmesan for a vegetarian-friendly cheese if making for vegetarians (see FAQs).