Roasted Eggplant & Tomato Gnocchi

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  • 2 ½ pounds tomatoes chopped into large chunks
  • 2 medium eggplant sliced into rounds
  • Olive oil
  • 16 ounces prepared gnocchi
  • 3 tablespoons fresh basil chopped
  • ½ cup freshly grated parmesan cheese
  • Salt & pepper


  1. Preheat oven to 400 degrees F.
  2. Line two rimmed baking sheets with parchment paper. On the first baking sheet spread out the chopped tomatoes in a single layer and drizzle with olive oil and a pinch of salt and pepper. Gently toss to coat.
  3. Drizzle the second baking sheet with olive oil and slice the eggplant into ½-inch rounds. Lay the eggplant out in an even layer and drizzle with olive oil. Sprinkle with salt and pepper.
  4. Transfer both baking sheets to the oven and roast for approximately 25-35 minutes, switching the trays and flipping the eggplant once halfway through cooking.
  5. As the tomatoes and eggplant roast, bring a large pot of water to a boil.
  6. When the tomatoes and eggplant have finished roasting, remove from the oven and allow them to cool for 2 minutes. Meanwhile cook the gnocchi in the prepared pot of boiling water according to package instructions.
  7. As the gnocchi cooks, heat a large non-stick skillet over medium heat. Add 1-2 teaspoons of olive oil to the skillet. Drain the gnocchi and transfer to the skillet. Fry the gnocchi for 1-2 minutes.
  8. Transfer the roasted tomatoes and chopped eggplant to the skillet. Add the chopped basil and season with salt and pepper, to taste. Gently stir together to combine.


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