Tomato & Aubergine Gnocchi Bake

Ingredients

• 1 small aubergine chopped
• 1 tsp chilli flakes 
• 8  closed cup mushrooms chopped
• 1 handful basil fresh
• 2  fat cloves of garlic finely chopped
• 500 g d gnocchi homemade (or )
• 1 ball mozzarella cheese 
• 1 tbsp olive oil 
• 1 large onion finely chopped
• 2 tbsp tomato purée 
• 800 g tins of tomatoes chopped canned
• 1  glug of red wine good

Equipment

• oven

Directions

1. Saute the onion and garlic in the olive oil until tender.
2. Stir in the aubergine and mushrooms and cook until soft.
3. Add the tinned tomatoes, tomato puree and wine. Simmer gently for 15 minutes. Then season with a pinch of sugar, salt and pepper.
4. Stir the gnocchi into the sauce, then tear the mozzarella and mix it into the dish.
5. Add the basil just before you serve the dish.To bake: Pre-heat the oven to 200c/180 c fan/gas mark
6. Saute the onion and garlic until soft. Stir in the chilli, then pour in the tomatoes, wine and tomato puree. Season and mix well.
7. Mix in the gnocchi and basil. Top with the mozzarella and bake for 20-30 minutes until the mozzarella is melted and golden.