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Grilled Goat's Cheese and Aubergine Gnocchi

with Harissa and Courgette
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
280 kcal
Protein
: 
7.8g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pot(s)

Ground Coriander

375 grams

Gnocchi

1 unit(s)

Aubergine

(May contain traces of: Celery)

1 carton(s)

Finely Chopped Tomatoes

2 unit(s)

Garlic Clove

50 grams

Harissa Paste

125 grams

Goat's Cheese

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Red Onion

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Energy (kJ)1173 kJ
Energy (kcal)280 kcal
Fat8.6 g
of which saturates0.9 g
Carbohydrate44.1 g
of which sugars20.3 g
Dietary Fibre11.6 g
Protein7.8 g
Salt1.5 g
Potassium310.1 mg
Calcium60.3 mg
Iron1.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 210°C. Trim the aubergine then halve lengthways . Chop each half into 3 long strips then chop widthways into roughly 2cm pieces. Trim the courgette then quarter lengthways. Chop widthways into 3cm pieces.

2

Pop the aubergine and courgette onto a baking tray, drizzle with oil, season with salt, pepper and the ground coriander. Toss to coat, then spread out and roast on the top shelf of your oven until soft and golden, 18-20 mins, turn halfway.

3

Meanwhile heat a drizzle of oil in a frying pan on medium high heat. When hot, fry the gnocchi, fry the gnocchi until golden, 8-10 mins. Remove from the pan and pop in an oven proof dish ready for later. While the gnocchi cooks, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).

4

Once the gnocchi is out of the pan, pop the pan back on medium high heat with a splash of oil. Add the onion and fry until softened, 4-5 mins. Stir in the garlic and harissa paste and cook for 1 minute. Pour in the chopped tomatoes, water (see ingredients for amounts) and a pinch of sugar. Stir and simmer on a low heat whilst the aubergine and courgette finish simmer on a low heat for 4-5 mins. Season with salt and pepper.

5

Turn grill on to medium-high. Once the veg are roasted, stir them into the sauce along with a third of the goats cheese. Stir together until the cheese has melted and everything is combined. Taste and add salt and pepper if you feel it needs it. Pour the sauce over the gnocchi in the ovenproof dish. Toss to mix everything together evenly and coat the gnocchi in the sauce. Then evenly crumble the remaining goats cheese over the top of the gnocchi.

6

Grill until the goat's cheese is golden, 6-7 mins. While the gnocchi is grilling, have a quick tidy up. Then divide between bowls and enjoy!

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