A simple plate of good ingredients best enjoyed when tomatoes are at their very best and little to no work to make them shine. Use the best ingredients you can get your hands on to make this easy little dinner plate sing.
Serves 4
15mins
Method
1. Slice the aubergine, arrange on a large tray, brush with 2 tablespoons of the oil. Heat a large griddle pan over a medium high heat. Arrange slices onto the hot pan, cooking for 3 minutes each side until char marks are formed and it’s cooked through. Repeat with remaining slices and keep warm.
2. Bring a large pot of water to the boil and salt well. Add the gnocchi and cook for 5-6 minutes or according to packet instructions.
3. Toss the cherry tomatoes in a large bowl with the remaining 2 tablespoons of oil, balsamic, honey, oregano until combined. Season to taste.
4. Fold through the gnocchi.
5. Arrange the aubergine on serving plates, top with the gnocchi, rocket and tear over the burrata along with lots of freshly ground pepper and oregano leaves. Drizzle over any remaining dressing from the bowl.
Serves 4 
15mins