Jessica Randhawa
Pillowy Gnocchi With Roasted Eggplant and Tomato
This easy and delicious dish is made with just six simple ingredients and makes for a nutritious weeknight meal.
October 21, 2024
This recipe from The Forked Spoon blogger Jessica Randhawa is easily adaptable by swapping in sweet peas or butternut squash for any of the vegetables and is sure to be a simple crowd-pleaser for family meals.
What you need:
2½ pounds tomatoes, chopped into large chunks
2 medium eggplant, sliced into ½-inch rounds
4 tablespoons olive oil, divided
½ teaspoon salt
½ teaspoon pepper
1 pound (16 ounces) gnocchi
3 tablespoons fresh basil, chopped
½ cup vegan parmesan cheese
What you do:
- Preheat oven to 400 degrees. Line two rimmed baking sheets with parchment paper. On first baking sheet, spread out chopped tomatoes in a single layer and drizzle with 1 tablespoon olive oil and ¼ teaspoon each salt and pepper. Gently toss to coat.
- Drizzle second baking sheet with 1 tablespoon olive oil and lay eggplant out in an even layer. Drizzle with 1 tablespoon tablespoon olive oil and sprinkle with remaining salt and pepper.
- Place both sheets in oven and roast 30 minutes, flipping eggplant once halfway through cooking. Remove from oven and let cool.
- Bring a large pot of water to a boil. Add gnocchi and cook according to package instructions. Remove from heat and drain.
- In a large nonstick skillet over medium heat, warm remaining tablespoon olive oil. Add gnocchi to pan and fry for 2 minutes. Add tomatoes, eggplant, and basil, and gently stir together to combine. Remove from heat, sprinkle with cheese, and serve.
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