Skillet Gnocchi With Eggplant-Tomato Sauce | Recipe Cart

Ingredients

• 4 tablespoons extra-virgin olive oil, divided, plus more as needed
• 1 pound shelf-stable potato gnocchi
• 1 medium eggplant (14 ounces), peeled (if desired) and cut into 1/2-inch cubes
• 1 small yellow onion (5 ounces), diced
• 1/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 pint cherry or grape tomatoes (10 ounces)
• 2 garlic cloves, minced or finely grated
• 1/2 cup water
• 1/4 cup loosely packed torn fresh basil leaves, plus more for serving
• Freshly grated parmesan cheese, for serving