Cabbage Timbale with Tomato sauce and Parsnip Gnocchi

This is a vegetarian recipe that looked quite difficult but was actually pretty easy. With Tracy being vegetarian I often end up cooking vegetarian meals either for both of us or just for her. This one was taken from the Guardian food website and then adjusted with different ingredients.
I wasn't even sure what a timbale was when I started this recipe but its basically like a dolma or stuffed cabbage leaf. I'd never made gnocchi before either but it was surprisingly easy.
I started by boiling three cabbage leaves for five minutes then letting them cool. I sliced an aubergine into rounds and roasted it in the oven whilst I was doing the next bit. I quickly fried an onion, quarter of a green cabbage, garlic and some large spring onions. Here the bottom af a large spring onion can be the size of a regular white onion. I seasoned, tasted and then once it had cooled I mixed in grana padano cheese, the original recipe says to use gabriel cheese (http://www.wcnc.ie/) but I couldn't get this so substituted grana padano which I like because it doesn't overpower the other ingredients. Feta would probably also work well here and would give a it a bit of the taste of spanakopita.
So you have your cabbage leaf, cabbage and cheese mixture and roast aubergine. At this point I greased a couple of metal rings about 8cm wide and put them on a baking tray then  lined them each with a cabbage leaf. At the botton of each I layered a few pieces of the roast aubergine then nearly filled with the cabbage and leek. I finished each one with a few more pieces of aubergine and folded cabbage over the top. These are now ready to go in the oven.
The next part is the gnocchi which I was convinced would go horribly wrong. I boiled a couple of peeled parsnips and a couple of potatoes for about twenty minutes then mashed them together. Let it cool and add 1 egg yolk and enough flour to form a stiff dough. Make it into gnocchi shapes, put them on a floured tray and they are ready to be cooked, they just take 3 minutes in boiling water and are ready when they float to the top.
The last part is the sauce for the gnocchi. This is ultra simple, the only thing you have to have is good, ripe tomatoes. In Catalunya their national dish is "pan con tomate" (or "pa amb tomàquet" in Catalan) this is simply really ripe and juicy tomato squeezed onto toasted day old bread that has had garlic rubbed over it and topped with good quality olive oil. It doesnt sound great but can be really good if all the ingredients are upto scratch.
I peeled six tomatoes, chopped them quite small and mixed them with fresh basil, thyme and olive oil. Thats it - put the timbale in the oven for about 10 minutes. Boil the gnocchi for a couple of minutes then mix it with the slightly warmed sauce and serve with the timbale.