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Gnocchi in a Rich Eggplant, Tomato and Basil Sauce
Ingredients
  • 2 Tbs extra virgin olive oil
  • 1 finely sliced french shallot or ½ cup finely spring onion
  • 1 Eggplants, chopped into 1 inch/2.5 cm chunks
  • ⅓ cup roughly chopped sundried tomatoes
  • 3 cloves garlic crushed
  • ⅓ mild red chilli, including seeds, finely diced
  • ½ cup sherry or cooking wine
  • 1x 400g can tomatoes
  • 1 cup basil
  • ⅓ cup freshly grated parmesan
  • Extra virgin olive oil to finish
  • 500g gnocchi
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