Step 1

Preheat oven to 200C. Grease an 8-cup (2L) baking dish.

Step 2

Cook the gnocchi in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/3 cup (80ml) of the cooking liquid.

Step 3

Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the sausages, turning occasionally, for 4 mins or until browned. Transfer to a clean board. Thickly slice diagonally.

Step 4

Add the onion and garlic to the same pan and cook for 3 mins or until softened. Add the eggplant and zucchini and cook for 5 mins or until vegetables are tender. Return the sausage to the pan with the wine, stock, tomato, gnocchi and reserved cooking liquid. Cook for 5 mins or until the sauce thickens slightly and is heated through.

Step 5

Transfer the gnocchi mixture to the prepared dish. Top with the mozzarella. Bake for 20 mins or until the mozzarella melts and is golden. Sprinkle with basil leaves and serve with salad leaves