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Sausage, tomato and eggplant gnocchi

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  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar

Try this quick and easy weeknight winner. It’s hearty and delicious.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
Sausage tomato and eggplant gnocchi in a bowl topped with basil leaves

Ingredients

  • 2 tbs olive oil
  • 500g pkt Coles Finest Angus Beef, Garlic & Parsley Sausages, casings removed, coarsely chopped
  • 1 brown onion, finely chopped
  • 1 medium eggplant, cut into 2cm pieces
  • 1 medium zucchini, cut into 2cm pieces
  • 200g punnet Perino grape tomatoes
  • 1 cup (250ml) tomato pasta sauce (such as passata)
  • 500g pkt potato gnocchi
  • 1/2 cup basil leaves
  • 1/3 cup (25g) finely grated parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat half the oil in a large frying pan over medium-high heat. Cook the sausage, stirring, for 4 mins or until brown all over. Transfer to a plate. Heat remaining oil in pan over medium-high heat. Cook the onion, stirring, for 3-4 mins or until soft. Add the eggplant and zucchini and cook, stirring, for 2-3 mins or until golden brown.

  2. Step 2

    Add the tomatoes, pasta sauce and sausage and cook, stirring occasionally, for 5 mins or until the vegetables are tender and the sauce thickens.

  3. Step 3

    Meanwhile, cook the gnocchi in a large saucepan of boiling water following packet directions or until just tender. Drain, reserving ½ cup (125ml) of the cooking liquid.

  4. Step 4

    Add the basil, gnocchi and reserved cooking liquid to the sausage mixture. Toss over medium-high heat for 1-2 mins or until heated through. Serve with the parmesan.



Sausage, tomato and eggplant gnocchi

Sausage, tomato and eggplant gnocchi
  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
Ingredients
  • 2 tbs olive oil
  • 500g pkt Coles Finest Angus Beef, Garlic & Parsley Sausages, casings removed, coarsely chopped
  • 1 brown onion, finely chopped
  • 1 medium eggplant, cut into 2cm pieces
  • 1 medium zucchini, cut into 2cm pieces
  • 200g punnet Perino grape tomatoes
  • 1 cup (250ml) tomato pasta sauce (such as passata)
  • 500g pkt potato gnocchi
  • 1/2 cup basil leaves
  • 1/3 cup (25g) finely grated parmesan
    Description

    Try this quick and easy weeknight winner. It’s hearty and delicious.

    Method

    1. Step 1

      Heat half the oil in a large frying pan over medium-high heat. Cook the sausage, stirring, for 4 mins or until brown all over. Transfer to a plate. Heat remaining oil in pan over medium-high heat. Cook the onion, stirring, for 3-4 mins or until soft. Add the eggplant and zucchini and cook, stirring, for 2-3 mins or until golden brown.

    2. Step 2

      Add the tomatoes, pasta sauce and sausage and cook, stirring occasionally, for 5 mins or until the vegetables are tender and the sauce thickens.

    3. Step 3

      Meanwhile, cook the gnocchi in a large saucepan of boiling water following packet directions or until just tender. Drain, reserving ½ cup (125ml) of the cooking liquid.

    4. Step 4

      Add the basil, gnocchi and reserved cooking liquid to the sausage mixture. Toss over medium-high heat for 1-2 mins or until heated through. Serve with the parmesan.