Tomato-Eggplant Gnocchi | Recipe Cart
Indulge in delicious Tomato-Eggplant Gnocchi with tender gnocchi and a flavorful tomato-eggplant sauce. Perfect in under 35 minutes!
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Cooking tools:
- Pepper mill
- Skillet
- Stove
- Plate
- Measuring cup
- Measuring spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Spoon
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
- 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
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