Aubergine Tomato Gnocchi Bake

fresh from the oven

Being a potato junkie I am, it’s no surprise that my favourite pasta type is gnocchi.

The one made of potato of course.

So, I cooked out typical 1 kg bag of store bought potato, knead it in with flour and some seasoning then freeze!

The dough can be kept for a few good months. Recipe here.

I found that Meidi-ya Japanese supermarket at the basement of Liang Court has a good brand of gnocchi going for about SGD4.90 at 500g. With that, I whipped up saffron cream gnocchi before.


  • about 2 cups of gnocchi, boil it in water and drain well
  • 2 sticks of aubergine, cubed, season with salt & pepper and coat with olive oil. Cover them in tin foil and bake for ~25 minutes under 180 deg C until tender.
  • 2 large tomatoes, diced
  • 3 cloves of garlic, chopped
  • 2 shallots, chopped
  • 1 cup of grated cheddar (or combination of your favourite cheeses), for topping…mozarella slices would be even better


  1. In a shallow frying pan, sweat out chopped shallots followed up chopped garlic until fragrant.
  2. Toss in the cubed tomatoes to sweat until just tender.
  3. Add in the baked aubergine cubes prepared beforehand to stir in.
  4. Season now.
  5. Add the boiled gnocchi to mix in, season again if needed.
  6. Transfer them to a baking dish, top it off with your favourite cheeses (and some cubed butter for more flavours).
  7. Bake it for about 15 minutes under 180 deg C until the top turn golden brown.


served up


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