Spicy 'Nduja & Aubergine Gnocchi Bake
Spice up your pasta bake with a sizzling Calabrian pork salume known as 'Nduja ("en-doo-ya"). For maximum flavour with little effort, add it to your rich, roasted aubergine & fennel sauce with gnocchi, then bake until golden. Delish!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Trim the green stalk off your aubergine[s] and cut into quarters, lengthways, then chop into bite-sized pieces
Add the chopped aubergine to a baking tray (or two!) with a generous drizzle of olive oil and a pinch of salt
Give everything a good mix up and put the tray[s] in the oven for 20 min or until golden and tender
While the aubergine is roasting, chop your cherry tomatoes in half
Add your fennel seeds to a pestle & mortar and grind to a fine powder
Tip: Don't have a pestle and mortar? Chop them up as finely as you can
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add half your 'Nduja (can't handle the heat? Go easy!) to the pan and cook for 1-2 min or until it begins to release some oil
Add the chopped tomatoes and crushed fennel seeds (not a fan of aniseed? Only add a little!) to the pan and cook for 2-3 min or until the tomatoes are beginning to soften
Dissolve your chicken stock mix in 300ml [400ml] [500ml] boiled water and stir in your tomato paste and half your balsamic vinegar (save the rest for later!) – this is your tomato stock
Once the tomatoes are starting to soften, add the roasted aubergine and tomato stock to the pan and bring to the boil over a high heat – this is your spicy aubergine sauce
Once boiling, remove the pan from the heat and stir through your gnocchi
Transfer the contents of the pan to an oven-proof dish (or two!)
Tear over the remaining 'Nduja (not a fan of spice? Just add a little!), top with your grated Italian hard cheese and season with a generous grind of black pepper
Put the dish[es] in the oven for 10-15 min or until golden and bubbling – this is your spicy 'Nduja & aubergine gnocchi bake
While the gnocchi is baking, combine the remaining balsamic vinegar with a drizzle of olive oil – this is your balsamic dressing
Wash your salad, then pat it dry with kitchen paper
Add the salad to the balsamic dressing and gently mix together
Serve spicy 'Nduja & aubergine gnocchi bake with the dressed salad to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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