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.
Gnocchi with Harissa Aubergine & Coriander Walnut Salsa
Fluffy potato gnocchi doesn't get much better than this. Tossed through smoky harissa, balsamic and tomato sauce and studded with soft gooey aubergine. Juicy baby seasonal tomatoes add sweetness. Almond yoghurt makes it silky smooth. A coriander and walnut salsa to top it off.
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 20g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 1 handful of fresh coriander
- 110g baby tomatoes
- 2 tsp smoked paprika
- 200g passata (tomatoes, salt, citric acid)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 garlic clove
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 20g walnuts (Nuts)
- 1 aubergine
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
Nutritional Information
Calories: 565
Protein: 10g
Carbs: 65g
Fat: 29g
Ingredients
- 2 garlic clove
- 2 tsp smoked paprika (use half)
- 110g baby tomatoes (use half)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 20g sundried tomatoes (use half) (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 20g walnuts (use half) (Nuts)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 aubergine (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 548
Protein: 11g
Carbs: 65g
Fat: 27g
Gnocchi with Harissa Aubergine & Coriander Walnut Salsa
Fluffy potato gnocchi doesn't get much better than this. Tossed through smoky harissa, balsamic and tomato sauce and studded with soft gooey aubergine. Juicy baby seasonal tomatoes add sweetness. Almond yoghurt makes it silky smooth. A coriander and walnut salsa to top it off.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium frying pan a measuring jug & a medium bowl
Roast the aubergine
- Slice the aubergine into 1cm thick discs
- Place onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper
- Bake for 18-20 mins / air fryer 8-12 mins, until golden and soft
Simmer the sauce
- Meanwhile, halve the fresh tomatoes. Roughly chop the sundried tomatoes. Finely chop or crush the garlic
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the fresh tomatoes and cook for 3-4 mins, until softened
- Add the garlic and paprika and cook for another 2 mins
- Add the harissa paste, passata, sundried tomatoes, vinegar, stock powder and 50ml hot water (25ml for 1 person) to the pan. Bring to a boil, then simmer for 4-6 mins, until thickened slightly
Make the salsa
- Roughly chop the coriander and walnuts
- Place both into the medium bowl and mix with 2 tsp oil and a pinch of salt. Add the cooked aubergine to the bowl and toss to evenly coat
Cook the gnocchi & plate up
- Heat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 3-4 mins, tossing regularly, until golden brown. Season with salt and pepper
- Stir the gnocchi into the sauce, then share the gnocchi between plates, topped with the aubergine, coriander and walnut salsa
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