Burrata and tomato salad
Here, creamy burrata and sweet, ripe tomatoes are paired with a punchy dressing of olive brine, lemon and black pepper. A simple but effective dish that's great served as a summery side
Creamy tomato gnocchi with yuzu kosho aubergines
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 3 tbsp olive oil
- 500g gnocchi
- 2 garlic clovesminced
- 1 medium auberginediced into 1cm cubes
- 2 tsp yuzo kosho paste
- 200g chopped tomatoes
- 1 tbsp soft light brown sugar
- 3 tbsp crème fraîche
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 6-8 Thai basil leavessnipped
Nutrition:
- kcal764
- fat30.5g
- saturates10.9g
- carbs104.3g
- sugars18.4g
- fibre12.2g
- protein11.8g
- salt1.3g
Method
step 1
Heat 1 tbsp of olive oil in a deep frying pan over a medium heat. Once hot, fry the gnocchi for 6-8 mins or until browned all over and a little crispy. Remove from the pan and keep to one side.
step 2
In the same pan, add 2 tbsp of olive oil, along with the garlic and diced aubergine cubes plus a pinch of salt. Gently fry for 5-6 mins or until the aubergines start to soften – then add the yuzu kosho. Stir well and cook for another 2 mins, coating the aubergines all over.
step 3
Add the tomatoes and sugar, stir well and cook for another 2-3 mins before adding the crispy gnocchi back to the pan.
step 4
Cook for a final 2-3 mins or until the aubergines are cooked through and the gnocchi is hot. Finish by stirring through the crème fraiche, lemon juice, zest and basil leaves.
