Crispy 'Nduja Gnocchi with Butter Beans

Back to list Keep screen on

Boil the kettle. Cut the aubergine into small bite sized pieces and place into a large deep-sided frying pan with a drizzle of olive oil and a pinch of salt. Fry on a medium-high heat for 4-5 minutes until it has started to soften and brown. Once cooked, remove from the pan and set aside. Add the gnocchi to the pan with a drizzle of oil and fry on a medium-high heat for 3-4 minutes until starting to colour. Drain and rinse the butter beans, and add into the pan with a pinch of salt. Fry on a medium heat for 3-4 minutes until starting to crisp. Add the garlic (peeled and crushed), tomato paste and cherry tomatoes, cut in half, to the pan and continue to fry for a further 2-3 minutes. Add the veg stock and 200ml (400ml) of boiling water to the pan and stir well. Bring to the boil, then leave on a low simmer for 3-4 minutes. Add the 'nduja and stir through. Finely slice the stalks of the basil and add to the pan. Season to taste with salt and pepper. Stir through half of the cooked aubergine and the remaining basil leaves (roughly chopped). Add the juice of half the lemon and stir well. Serve the gnocchi into bowls and top with the remaining cooked aubergine. Finish with a final squeeze of lemon and a pinch of pepper.