Kidney Bean and Aubergine Gnocchi

Ingredients

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• Gnocchi Gnocchi 400g 2 & 3/4 cups
• Yellow Onion Brown Onion 1/2 1/2
• Eggplant Aubergine 100g 2/5 cup
• Kidney Beans in Water Kidney Beans in Water 40g 1/2 cup
• White Button Mushrooms White Button Mushrooms 4 4
• Garlic Garlic 1 clove 1 clove
• Organic Butter Organic Butter knob of knob of
• Fresh Parsley Fresh Parsley handful of handful of
• Parmesan Cheese Parmesan Cheese 20g 1/4 cup
• Table Salt Table Salt seasoning seasoning
• Olive Oil Olive Oil dash dash

Instructions

1. 1.Fill a cooking pot with water and place on the hob, once water is boiling, reduce the heat and add the gnocchi and kidney beans. Cook for approx. 4 mins to when the gnocchi rises to the surface. Remove from the heat and drain.
2. 2.In the meantime, add olive oil to a frying pan and heat on the hob. Add a knob of butter. Thinly slice the aubergine (eggplant), chop the mushrooms and half an onion, add to the pan. Cook for 4 mins.
3. 3.Fine chop the garlic and add to the pan, cook for 1 min. Now add the drained off gnocchi, kidney beans and some finely chopped parsley. Season, stir and cook for 1-2 mins.
4. 4.Slice some parmesan cheese and serve.

Nutritional Information

• Calories:
  623