Calories 86, Fat 1.5g, Saturates 0.3g, Carbohydrates 15g, Sugars 3.2g, Protein 3.0g, Salt 0.14g
Heat the oil in a large pan and gently sauté the onion and garlic until softened.
Add the balsamic vinegar to the pan and leave to bubble for 30 seconds or so.
Add the rest of the sauce ingredients to the pan, bring to a simmer and leave to cook gently for 20 minutes.
Heat a ridged griddle pan until very hot. Drizzle the aubergine slices with oil and season. Cook, in batches, on the griddle until charred and softened, turning over half way through.
Cook the gnocchi in a large pan of boiling salted water, according to the pack instructions.
Remove the large basil sprigs from the sauce, taste and adjust the seasoning and sugar if necessary. Mix the cooked gnocchi with the sauce and add the shredded basil.
To assemble the bake, add a single layer of aubergine slices to the bottom of a baking dish. Add a layer of the gnocchi and sauce and repeat this process until all of the ingredients are used up.
Preheat the grill to high. Top the bake with the breadcrumbs and nutritional yeast and place under the grill for a few minutes until golden, crispy and bubbling.
Serve immediately, with a green salad dressed with balsamic glaze.
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