Gnocchi gratin

Gnocchi gratin

Tags

gnocchi

Cook

Ingredients

  • 450g cherry tomatoes
  • 1 eggplant
  • 2 sweet peppers
  • 15g coriander
  • 8 garlic cloves
  • 2 tsp maple syrup
  • 1 tsp flaked salt
  • Black pepper
  • 2 packets gnocchi
  • 300g silken tofu
  • 40g white miso paste
  • 2 tsp dried onion granules
  • 1 small garlic clove
  • ½ tsp ground cumin
  • ⅛ tsp ground nutmeg
  • ¼ tsp fine salt
  • 1 tomato, finely chopped
  • 1 red chilli, finely chopped
  • ¼ onion, finely chopped
  • 1 tbsp lime juice
  • ¼ tsp fine salt
  • 2 tbsp chopped coriander

Steps

  1. Heat the oven to 220°C. Put the cherry tomatoes, eggplant and peppers in a single layer in a casserole dish.
  2. Add the coriander, garlic, oil, maple syrup, salt, pepper and stir to coat.
  3. Roast near the top of the oven for 25-30 minutes, until softened and slightly charred.
  4. Put all ingredients from tofu to salt in the blender, season with pepper and blend until smooth.
  5. Cook the gnocchi according to package instructions.
  6. Once tomatoes are roasted, stir in the gnocchi and a tablespoon of water.
  7. Turn the grill to its highest setting. Top the gnocchi with the béchamel, leaving spaces here and there.
  8. Drizzle with oil and grill until golden brown and bubbling, five to ten minutes.
  9. In a bowl mix the tomato, chilli, onion, oil, lime juice, coriander and salt.
  10. Top with some of the salsa, then drizzle with oil and black pepper.