Ingredients
1/2 an aubergine cubed
1 courgette cubed
250g of gnocchi
2 tbsp olive oil
100g cherry tomatoes
3 tbsp pesto (see my reels for the recipe)
a handful of rocket
Salt and pepper to taste
Directions
Preheat the oven to 180C
Toss the vegetables and gnocchi in olive oil and lay on a tray as flat as possible
Roast for 20 minutes until golden and crispy
Finish with a drizzle of pesto and a sprinkling of rocket
