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.
Spicy Gnocchi & Aubergine in Mexican Mole Sauce
Mexican spices meet Italian ingredients in this fantastic, flavour fusion. Pillows of golden gnocchi are coated in our mole-inspired sauce – enriched with chipotle chilli paste, tomatoes, cacao and roasted peanut butter. Velvet-soft aubergines join the party. Scatter with lime-pickled onions for fresh, zesty crunch.
Prep in 10
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 onion
- 1 tbsp maple syrup
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tbsp raw cacao powder (use half)
- 200g passata (tomatoes, salt, citric acid)
- 250g potato gnocchi (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 30g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 aubergine
- 1 unwaxed lime
- 75g seasonal tomatoes
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 handful of fresh coriander
Nutritional Information
Calories: 579
Protein: 12g
Carbs: 70g
Fat: 28g
Ingredients
- 1 tbsp maple syrup (use half)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 unwaxed lime (use half)
- 250g potato gnocchi (use half) (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 75g seasonal tomatoes (use half)
- 30g original roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 aubergine (use half)
- 1 onion (use half)
- 1 tbsp raw cacao powder (use a quarter)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 557
Protein: 12g
Carbs: 70g
Fat: 26g
Spicy Gnocchi & Aubergine in Mexican Mole Sauce
Mexican spices meet Italian ingredients in this fantastic, flavour fusion. Pillows of golden gnocchi are coated in our mole-inspired sauce – enriched with chipotle chilli paste, tomatoes, cacao and roasted peanut butter. Velvet-soft aubergines join the party. Scatter with lime-pickled onions for fresh, zesty crunch.
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Cooking Instructions
- Finely slice half the onion, and finely dice the remaining. Place the maple syrup and the juice from half the lime in a large, non-stick frying pan. Bring to a boil, then remove from the heat and stir in the sliced onion, 2 tsp olive oil and a pinch of sea salt. Transfer to a small bowl and set aside.
- Boil a kettle. Dice the aubergine into 1cm cubes. Heat another large, non-stick frying pan with 1 tbsp oil on medium-high heat. Add the aubergine and cook for 5-7 mins, until golden. Halve the fresh tomatoes. Dissolve half the stock cube in a jug with 200ml boiling water (100ml water for 1 person). Roughly chop the coriander.
- Add the diced onion to the aubergine. Cook for 3 mins, then stir in the chipotle paste (to taste). Add 1/2 tbsp cacao powder, tomatoes, passata, peanut butter and stock. Simmer for 2-4 mins, until the sauce thickens.
- Reheat the onion frying pan to medium-high heat. Add 2 tsp oil and the gnocchi and cook for 3-5 mins, turning regularly, until golden. Stir the gnocchi, coriander and juice from the remaining lime (to taste) into the sauce. Season with sea salt to taste. Add a splash of hot water if the sauce gets too thick.
- Serve the gnocchi in bowls and top with the pickled onion.
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