Creamy tomato gnocchi with yuzu kosho aubergines
Enjoy citrus and floral flavours in this yuzu kosho aubergine and gnocchi dish. The zesty Japanese condiment works well to compliment the creamy tomato sauce.
- Serves: 2 persons
- 3tbsp olive oil
- 500g gnocchi
- 2garlic cloves, minced
- 1medium aubergine, diced into 1cm cubes
- 2tsp yuzo kosho paste
- 200g chopped tomatoes
- 1tbsp soft light brown sugar
- 3tbsp crème fraîche
- 1tbsp lemon juice
- 1tsp lemon zest
- 6-8 Thai basil leaves, snipped
Step 1Heat 1 tbsp of olive oil in a deep frying pan over a medium heat. Once hot, fry the gnocchi for 6-8 mins or until browned all over and a little crispy. Remove from the pan and keep to one side.
Step 2In the same pan, add 2 tbsp of olive oil, along with the garlic and diced aubergine cubes plus a pinch of salt. Gently fry for 5-6 mins or until the aubergines start to soften – then add the yuzu kosho. Stir well and cook for another 2 mins, coating the aubergines all over.
Step 3Add the tomatoes and sugar, stir well and cook for another 2-3 mins before adding the crispy gnocchi back to the pan.
Step 4Cook for a final 2-3 mins or until the aubergines are cooked through and the gnocchi is hot. Finish by stirring through the crème fraiche, lemon juice, zest and basil leaves.