The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 handful of fresh rosemary (use half)
-
40g Soft Cheese (use half) (Milk)
-
300g potato gnocchi (use half)
- 1 onion (use half)
-
20g extra mature cheddar cheese (use half) (Milk)
- 1 aubergine (use half)
-
80g Cavolo Nero (whole leaf) (use half)
-
1 tbsp sun-dried tomato paste (use half)
- 100g Tomatoes Baby Seasonal Mix (use half)
-
30g yellow pea crumb (use a quarter)
-
1 tbsp garlic, basil and parsley paste (use half)
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 99Kcal | 525Kcal |
| 415kJ | 2197kJ | |
| Fat | 4.8g | 25g |
| of which saturates | 1.4g | 7.5g |
| Carbohydrates | 12g | 61g |
| of which sugars | 2.2g | 12g |
| Protein | 2.5g | 13g |
| Salt | 0.41g | 2.2g |
| Fibre | 1.8g | 9.3g |
Ingredients
Ingredients
- 1 handful of fresh rosemary (use half)
-
40g Soft Cheese (Milk)
-
300g potato gnocchi
- 1 onion
-
20g extra mature cheddar cheese (Milk)
-
30g yellow pea crumb (use half)
-
1 tbsp garlic, basil and parsley paste
- 1 aubergine
-
80g Cavolo Nero (whole leaf)
-
1 tbsp sun-dried tomato paste
- 100g Tomatoes Baby Seasonal Mix
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 102Kcal | 532Kcal |
| 428kJ | 2226kJ | |
| Fat | 5.1g | 26g |
| of which saturates | 1.5g | 7.6g |
| Carbohydrates | 12g | 61g |
| of which sugars | 2.2g | 11g |
| Protein | 2.5g | 13g |
| Salt | 0.41g | 2.1g |
| Fibre | 1.7g | 9.0g |
Aubergine Gnocchi Bake with Cavolo Nero & Cheddar Crumb
The ultimate comfort food. This classic gnocchi bake is packed with fresh tomatoes and aubergine. Our speedy garlic rosemary paste and sundried tomato paste bring warmth. The star of the show? Cheesy cheddar on top.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium baking dish, a small bowl, a grater & a measuring jug
Roast the veg & gnocchi
- Dice the aubergine into 2cm chunks. Cut the onion into 2cm wedges. Strip the half pack of rosemary from the stalks and roughly chop
- Add the aubergine, onion, tomatoes, gnocchi and rosemary to the medium baking dish. Toss with 1 tbsp olive oil, salt and pepper
- Roast for 18-20 mins, until golden
Finish the prep
- Meanwhile, in the measuring jug, mix 100ml water (50ml for 1 person) with the soft cheese, sundried tomato paste, garlic herb paste and a pinch of salt and pepper
- Rinse the cavolo nero leaves, then strip from the stalks and roughly chop. Finely grate the cheddar
- In the small bowl, combine the cheddar with the half pack of pea crumb and 1 tbsp olive oil. Season with salt and pepper
Bring it all together
- After 18-20 mins, remove the dish from the oven. Add the soft cheese mixture and toss to coat. Sprinkle over the cheddar crumb
- Add the cavolo nero to the baking tray and toss with 1/2 tsp olive oil, salt and pepper. Return the gnocchi bake and cavolo nero to the oven for another 5-6 mins, until golden
Plate up
- Share the gnocchi bake between plates, with the cavolo nero alongside
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