Eggplant and tomato gnocchi with homemade coriander and lemon pesto

Ingredients for 4 servings:

• 750 g gnocchi from the refrigerated section
• salt water
• 1 eggplant(s)
• 3 tomatoes
• 1 tsp sugar
• 2 tbsp olive oil
• some salt
• 3 tbsp pesto (lemon-cilantro pesto, homemade)
• 1 bunch of coriander leaves
• 1 bunch of parsley
• 2 cloves garlic
• 3 lemon(s), organic
• 1 chili pepper(s) of your choice
• 1 tsp salt
• 200 ml olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

For the pesto, remove the stems from the herbs and place them in a tall container. Grate the zest of one lemon and add it along with the juice of all the lemons. Add the peeled garlic cloves and all the other pesto ingredients. Puree thoroughly using a hand blender or in a blender. Dice the eggplant and tomatoes as desired. In a non-stick pan, first fry the eggplant – without adding any fat – until it browns. Then add the oil, sugar, and tomatoes and braise briefly. Add the gnocchi, cooked according to the package instructions. Mix everything with the pesto. Serve with balsamic vinegar and fresh herbs, if desired. Tip: Pour the pesto into disposable jars and screw on the lids. Place in the freezer and thaw as needed.