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Donal Skehan
Grilled Aubergine Gnocchi Balsamic Tomatoes & Burrata | DonalSkehan.com
  • recipes

Grilled Aubergine Gnocchi Balsamic Tomatoes & Burrata

July 30

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.

  • time 15mins
  • serves Serves 4
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.

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Average rating 4.5 / 5. Vote count: 2

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Ingredients

1 aubergines, sliced ½” thick

4 tbsp extra virgin olive oil 

500g gnocchi 

250g cherry tomatoes, halved

2 tbsp balsamic vinegar 

1 tsp honey 

2 sprigs oregano, leaves removed 

2 x balls of buffalo burrata 

50g rocket leaves 

Sea salt and freshly ground black pepper

4.5
(2)
photo
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