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If you want to cook something indulgent yet nutritious this weekend, this vegan gnocchi traybake could be just the ticket. Aubergines are packed full of fiber, while chickpeas give this dish a boost of plant protein.
Gnocchi is a hugely popular Italian dumpling. Traditionally, gnocchi are made from a mixture of cooked potatoes and flour, and gnocchi is often naturally vegan. The below recipe, which comes from Natlicious Food, uses shop-bought gnocchi, but it’s easy to make yourself at home if you’d prefer.
Note: If you’re buying gnocchi from the shop, you’ll need to check the ingredients before buying, as some readymade gnocchi has eggs or milk added. This recipe also calls for dairy-free feta, which you can easily find in many supermarkets (or make at home yourself with this vegan feta recipe).
Gnocchi, aubergine, and chickpea traybake
Ingredients
- 250 g aubergine (eggplant)
- 2 cloves of garlic
- Fresh coriander
- 400 g chickpeas, from a can
- 200 g tomato passata
- 1 tsp harissa paste
- 1 tsp of each dried oregano and dried basil
- 1/2 tsp garlic granules
- Salt and pepper
- 2 tbsp olive oil
- 500 g gnocchi
- 100 g plant-based feta
Instructions
- Cut the aubergine in small cubes, peel the garlic and grate it.
- Chop the fresh coriander and put some leaves in the side for decoration.
- In a baking pan, add the chickpeas, aubergine, tomato passata, harissa paste, the spices, season with salt and pepper and the olive oil and mix well.
- Add 250ml of water, cover with a foil and bake in a preheated oven at 180°C for 30 minutes.
- Then add gnocchi and crumble the feta (keep some for the end), combine with the rest of the ingredients, cover and bake for additional 10minutes.
- Uncover and bake for another 5 minutes.
- Serve with the remaining fresh coriander and feta.
This recipe was republished with permission from Natlicious Food. You can view the original recipe here.
