Tomato-Eggplant Gnocchi | Recipe Cart | Recipe Cart

Ingredients

• 6 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 large eggplant (1 pound), stem removed, cut into 1/2-inch pieces
• Kosher salt and freshly ground pepper
• 4 cloves garlic, minced
• 1/8 teaspoon red-pepper flakes
• 1 1/2 pounds large tomatoes (3 to 4), cored and diced
• 1 pound fresh or frozen gnocchi
• 1/4 cup thinly sliced fresh basil leaves, plus more for serving
• 1/2 cup ricotta