[Veg Gourmet] NZ Eggplant & Leek Pomodoro Gnocchi

• Meanwhile, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat.

• When the oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.

TIP: Add extra oil if the gnocchi sticks to the pan.

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

• Wipe out frying pan and 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 and stir in diced tomatoes, the water and brown sugar, until slightly reduced, 1-2 minutes. 

• Remove pan from heat and 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.