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.
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp maple syrup
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 handful of fresh coriander
- 1 onion
- 2 unwaxed lime
- 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.)
- 2 aubergine
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 60g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 vegetable stock cube (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)
- 200g baby tomatoes
- 1 tbsp raw cacao powder
Nutritional Information
Calories: 497
Protein: 12g
Carbs: 65g
Fat: 22g
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
- Preheat the oven to 220C / 200 fan / gas mark 7. Finely slice half the onion and finely dice the other. Place the maple syrup and the juice from one lime in a large frying pan. Bring to a boil then immediately remove from the heat and stir in the sliced onion, 1 tsp olive oil and a pinch of sea salt. Transfer to a small bowl and set aside.
- Boil a half-kettle. Cut the aubergines into 1cm thick batons, place on a lined baking tray, drizzle with 1 tbsp oil and season with sea salt. Roast for 20-25 mins.
- Halve the fresh tomatoes. Dissolve the stock cube in a jug with 350ml boiling water. Roughly chop the coriander. Add the diced onion to a large frying pan with 2 tsp oil. Cook for 2-3 mins, then stir in the chipotle paste. Add the cacao powder, tomatoes, chopped tomatoes, peanut butter and stock. Simmer for 3-5 mins, until the sauce has thickened.
- Meanwhile, return the non-stick frying pan used for the onions to medium-high heat. Add 1 tbsp of oil and add the gnocchi to the pan and cook for 3-5 mins, turning regularly, until turning golden all over.
- Stir the gnocchi and roasted aubergine into the sauce along with the coriander and juice of a lime. Season with sea salt to taste and add a dash of hot water if the sauce becomes too thick before serving into bowls. Top with the pickled onion.
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