Loopy’s Baked Gnocchi with Aubergines, Tomato and Mozzarella

These gnocchi look like the eggs of some enormous exotic fish. I want to burst them. Also that mush in the oblong tray is just aubergine, and not the egg casing of some enormous exotic fish, just in case you were wondering.
Hello glorious quarantined friends. Hope you’re all well and staying snugly inside, like the way the fleshy innards of a sweet pepper should never, ever see the light of day. Today’s recipe involves the semantic cousin of the sweet pepper, the Aubergine, which is Very Similar because is a vegentable and it is softs.
I have been bugging my flatmate Lucy for many things over the years, including validation of our friendship, and also whether I can borrow her eyeliner sometimes. Included in this list of unreasonable demands is this recipe for oozy, crispy baked gnocchi. Like a magpie sitting on treasure, I finally have it, and it is MINE but unlike a magpie and more like a robin (hood), am am deciding to share its richness with the world.  This is exactly the way she has transcribed the method to me, and from it I have extracted the ingredient list. Also, I found this incredible quote about aubergines on the internet and would like to share it with you all:
Gleaming skin; a plump elongated shape: the eggplant is a vegetable you’d want to caress with your eyes and fingers, even if you didn’t know its luscious flavor.
– Roger Verge
To make this dish, which has no sexual connotations, denotations, elaborations or coronations, you will be needing:
  • Un aubergine
  • Un pacquet de tomato cherrie
  • Le garlicc cloves
  • Un paquet de gnoch-gnoch
  • (who’s there?)
  • Un ball de Mozzarella
  •  saltz
  • blacc pepper
Oven 190ish.
In the words of Lucy:

1. Stuff some garlic in the halved aubergine; smother in oil and salt and fennel seeds [Lewd – Ed.]

2. Bake for 20 mins

3. Boil your gnocs slightly more than usual

4. Drain and let dry

5. Fry em up until cRiSp

6. Remove aubergine and shred its innards [Gross – Ed.]

7. Eat skin as snack [Snacc – ed.]

8. Pop aubergine goop, gnoc, tomato (and mozzerella) back into oven for 10 min

[8.5 – season it. Ed.]

9. Consume

There you have it. Also please note that Ed. is short for Edward, not editor, which is what my real friends get to call me rather than Fliss.

Big love – next time I think I’ll write up some of my own garbage rather than defacing the creative talents of others.



[Also Loopy says that if you want to make it dairy free, don’t milk the aubergine before you – oh? What? No? Ah. Yes, don’t put any fucking cheese in it.]

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