Rich Eggplant & Leek Pomodoro Gnocchi

• Meanwhile, heat a large frying pan over 
medium-high heat with a generous drizzle of 
olive oil.
• When oil is hot, cook gnocchi, tossing 
occasionally, until golden, 6-8 minutes. 
Transfer to a bowl.
TIP: Add extra oil if the gnocchi sticks to the pan.

• While the gnocchi is cooking, finely chop celery
and garlic.

• Wipe out the frying pan, then return to 
medium-high heat with a drizzle of olive oil. 
• Cook sliced leek and celery, stirring, until 
softened, 4-5 minutes. 
• Add garlic and tomato & herb seasoning and 
cook until fragrant, 1 minute.

• Reduce heat to medium, then stir in diced
tomatoes with garlic & onion, the water and 
brown sugar until slightly reduced, 1-2 minutes. 
• Remove pan from heat, then stir through cooked
gnocchi and roasted eggplant until combined. 
Season with salt and pepper. 
TIP: Add a splash more water if the gnocchi looks 
too dry