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.
5 plants
Low sat fat
Serving size
Ingredients
- 40g walnuts (Nuts)
- 200g baby tomatoes
- 500g potato gnocchi (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 160g baby spinach
- 1 handful of fresh coriander
- 4 tbsp tomato purée
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tbsp smoked paprika
- 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.)
- 4 garlic clove
- 2 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)
- 2 aubergine
- 2 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
Nutritional Information
Calories: 486
Protein: 11g
Carbs: 59g
Fat: 23g
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
- Preheat the oven to 240C / fan 220C / gas mark 9. Slice the aubergines into 2cm thick discs. Place on a lined baking tray and toss with 1 tbsp oil. Bake for 18-20 mins/ air fryer 8-12 mins. Halve the tomatoes. Finely chop or crush the garlic.
- Meanwhile, heat a large frying pan with 1 tbsp oil on medium heat. Add the tomatoes and cook for 3-4 mins, until softened. Add the garlic and cook for 2 mins.
- Add the harissa paste, tomato puree, paprika, balsamic vinegar, yoghurt and 300ml hot water to the pan. Add the stock and stir to dissolve. Bring to a boil, then simmer for 4-6 mins, until thickened slightly.
- Bring a large saucepan filled with salted hot water to a boil. Add the gnocchi and simmer for 2-3 mins, or until they float to the surface, then drain.
- Roughly chop the coriander and the walnuts. Place both into a large bowl and mix with 2 tsp olive oil and a pinch of sea salt. Toss the cooked aubergines in the bowl, until evenly coated.
- Rinse the spinach. Add the gnocchi and spinach to the sauce and cook for 1-2 mins, until the spinach has wilted. Serve the gnocchi onto plates with the aubergine, coriander and walnuts on top.
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