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Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic; cook, stirring frequently, 5 minutes. Add the eggplant; cover and cook, stirring a few times, 5 minutes. Stir in the tomatoes, salt, and pepper flakes. Add ½ cup water and gnocchi. Cover and cook until gnocchi is tender, stirring a few times, about 5 minutes.
Gently stir in the basil. Sprinkle the cheese evenly over the gnocchi mixture. Remove the pan from the heat; cover and let stand until cheese melts, about 3 minutes.
Serving size: about 1 ½ cups