Chris Baber’s Gnocchi Alla Norma Bake

Gnocchi Alla Norma

Meat free Monday doesn’t get much better than this. Our Luxe foodie columnist, Chris Baber, is at again with this super tasty recipe. Light fluffy gnocchi baked in a rich tomato sauce with basil, garlic and aubergine – topped with oozy mozzarella.

Chris Baber

Luxe columnist

Serves 2


4 tbsp extra virgin olive oil

1 aubergine, diced

1 onion, diced

2 garlic cloves, chopped

Pinch of chilli flakes

Salt and pepper

2 x 400g tinned tomatoes

1 big bunch of basil

1 ball of mozzarella

500g gnocchi

Pinch of sugar

Grated parmesan

Chris Baber’s Gnocchi Alla Norma Bake


Heat the oil in a large ovenproof frying pan over a medium heat (I use HexClad pans, which are fantastic).

Add the onion, aubergine, garlic and chilli flakes. Season and cook for 5-8 minutes until the veg takes on some colour.

Add the tomatoes and half of the basil with a pinch of sugar. Simmer for 10 minutes until the sauce is thick.

Cook the gnocchi in boiling salted water for 2-3 minutes until it rises to the surface.


Stir the gnocchi into the simmered sauce, tear over the mozzarella and cover with grated parmesan.

Bake for 15 minutes or until golden and bubbly, scatter over the remaining basil and serve.

Recipe extracted from Easy by Chris Baber (Ebury, £16.99)