Tomato-Eggplant Gnocchi

Name: Tomato-Eggplant Gnocchi
Prep time: 20 min
Total time: 35 min
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

0www.marthastewart.com

Your recipes

Prep Time: 20 minutes

Total: 35 minutes

Author : Shira Bocar

Ingredients

Remove All · Remove Spices · Remove Staples

6 tablespoons extra-virgin olive oil, plus more for drizzling1 large eggplant (1 pound), stem removed, cut into 1/2-inch piecesKosher salt and freshly ground pepper4 cloves garlic, minced1/8 teaspoon red-pepper flakes1 1/2 pounds large tomatoes (3 to 4), cored and diced1 pound fresh or frozen gnocchi1/4 cup thinly sliced fresh basil leaves, plus more for serving1/2 cup ricotta

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat 1/4 cup oil in a large skillet over medium. Add eggplant, season generously with salt, cover, and cook, stirring occasionally, until tender, about 10 minutes. Transfer to a plate.

Step 2

Add remaining 2 tablespoons oil to skillet over medium heat. Add garlic and red-pepper flakes and cook, stirring, until fragrant, 1 minute. Add tomatoes and simmer, stirring, until slightly thickened, 5 minutes. Return eggplant with any juices to skillet; season with salt. Add gnocchi in a single layer atop eggplant, cover, and cook until tender, 6 to 8 minutes (or, if using frozen, about 1 minute more). Sprinkle with basil and serve, topped with a spoonful of ricotta, more basil leaves, pepper, and a drizzle of olive oil.