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Ingredients

6 (450g) thick lamb sausages
1 tablespoon olive oil
1 medium eggplant, cut into 2cm pieces
1 medium brown onion, finely chopped
1 garlic clove, crushed
250g grape tomatoes, halved
500g potato gnocchi
1/2 cup pitted kalamata olives
1/3 cup shredded fresh basil leaves
1/2 cup shaved parmesan

Method

Step 1 Squeeze meat from sausages. Chop sausage meat into 2cm pieces. Discard sausage skins.
Step 2 Heat oil in a large frying pan over medium-high heat. Add lamb. Cook, stirring, for 2 to 3 minutes or until golden brown. Add eggplant and onion. Cook, stirring, for 3 to 4 minutes or until eggplant is golden. Add garlic and tomatoes. Cook, stirring occasionally, for 5 minutes or until tomatoes soften and start to break down.
Step 3 Meanwhile, cook gnocchi in a large saucepan of boiling salted water, following packet directions, until just tender. Drain, reserving 1/2 cup of the cooking liquid.
Step 4 Add olives, 1/4 cup basil, gnocchi and reserved cooking liquid to sausage mixture. Toss over medium heat for 1 to 2 minutes or until heated through. Serve sprinkled with parmesan and remaining basil.

Gnocchi with lamb sausage, tomatoes and eggplant

How to make Gnocchi with lamb sausage, tomatoes and eggplant

Ingredients

Method