Ingredients

The following ingredients have 4 Servings
  • 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
  • 16 ounces gnocchi
  • 3 tablespoons fresh basil, chopped
  • ½ cup vegan parmesan cheese

Instruction

  • 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 for 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.