Gnocchi is a type of Italian pasta. There are a variety of different types - the most famous being ‘Gnocchi di Patate’ made with potatoes, flour and eggs, then shaped into little dumplings. They take just minutes to cook, making them ideal for a quick and easy meal (they are also very versatile and can be baked, boiled or fried).

Traditional gnocchi is not vegan because it uses eggs. However, you can make your own or use a vegan-friendly shop-bought option. To make it vegan, just buy vegan gnocchi and make sure you buy vegan friendly cheese too.

Can I make my own gnocchi?

Of course! Gnocchi is one of the easiest types of pasta you can make and requires just potatoes, flour and egg (unless making vegan gnocchi).

Can I use different flavours of gnocchi?

Yes! One of the things I love about gnocchi is the way you can easily add your own flavours if you make it yourself. I often add cheese to the dough (I believe that there are very few foods that aren’t improved by a generous dose of cheese) like in the ricotta gnocchi I made for my Gnocchi with Brown Butter, Sage and Parmesan . You could also add some seasonal greens like I do in my Green Gnocchi . Nowadays you can also buy various flavoured gnocchi with ingredients like spinach or garlic which would both work well in this recipe.

How can I make this Gnocchi alla Norma suitable for vegetarians?

This is the perfect dish to make for vegetarians. However, you need to be careful about the cheeses. As mentioned above, Parmesan contains animal rennet so shouldn’t be served to vegetarian guests. However, there are vegetarian-friendly Paremesan-style cheeses you can use instead - like Gran Moravia .

Gnocchi alla Norma (Tomato Aubergine Gnocchi)

Name: Gnocchi Alla Norma (Tomato Aubergine Gnocchi)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 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; 150g ball burrata; Fresh basil; Drizzle of olive oil; Freshly grated Parmesan

Gnocchi Alla Norma (Tomato Aubergine Gnocchi)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

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

Cook Mode Prevent your screen from going dark

Instructions

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).
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.
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.
Season well with salt and pepper, then add a splash of balsamic. Keep bubbling gently until thickened and reduced into a lovely sauce.
Meanwhile, boil the gnocchi in a pan of salted water according to packet instructions. Drain well, then toss into the sauce.
Add a generous grating of Parmesan (the more the better in my opinion!) and toss again to coat.
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).

Find it online: https://desertislanddishes.co/gnocchi-alla-norma/