Gnocchi, tomato and eggplant sauce
- 400 g of potato gnocchi
- 300 g of tomato sauce with Provence herbs
- 1 eggplant
- 1 onion
- 1 clove of garlic
- Olive oil
- Chives & Provence herbs
- Salt pepper
Bring a large pot of water to a simmer, immerse the gnocchi in it and cook for 1 to 2 minutes. Drain and set aside on absorbent paper.
Wash and cut the eggplant into small cubes. Peel the onion and garlic, mince them finely.
Brown the onion with a little olive oil, add the diced eggplant and minced garlic clove. Cook for 10 minutes.
Pour in the tomato sauce and cook for another 10 minutes. Season with salt and pepper.
Add the gnocchi to heat them for a few minutes, serve piping hot with finely chopped chives.
Good tasting !