This Roasted Eggplant and Tomato Gnocchi is a delicious and easy six-ingredient vegetarian dinner made with ripe tomatoes, eggplant, store-bought gnocchi, fresh basil, and parmesan cheese.
Easy dinners like this Roasted Eggplant and Tomato Gnocchi are a favorite here on The Forked Spoon and include this Peach, Goat Cheese, and Prosciutto Flatbread, One Pot Creamy Mushroom Tortellini, and Spring Pea Pasta with Prosciutto and Burrata Cheese.
Roasted Eggplant and Tomato Gnocchi
My husband is moderately obsessed with eggplant. Unfortunately, eggplant is one of those vegetables that is often overlooked in the meal prep process. It’s subconscious, of course, but it’s probably because it’s not one of my favorites. In an effort to keep things fair and square, and being the best wife that I (sometimes) am, I thought it would be nice to make him something special for dinner.
Filled with roasted tomatoes, eggplant, fresh basil, and grated parmesan, this is easy gnocchi dinner is awesome enjoyed right away or reheated and enjoyed leftover the next day.
My husband thanked me, but really, I should have thanked him because this dish is easily one of my favorite recipes.
In this recipe, you’ll find the following simple ingredients,
- Gnocchi- homemade or store-bought
- Eggplant
- Tomatoes
- Salt + Pepper
- Fresh basil
- Olive oil
- Parmesan
What is Gnocchi?
Gnocchi are basically small little dumplings. Translated, gnocchi means “lumps” in Italian – which makes complete sense if you think about it. Made from a mixture of boiled and mashed potatoes mixed with flour, gnocchi is then briefly boiled, transforming them into soft little pillows.
Gnocchi can be homemade, store-bought, and come in a variety of flavors from sweet potato to butternut squash, cauliflower, to gluten-free.
How to Make Roasted Eggplant and Tomato Gnocchi
Start by roasting your tomatoes and eggplant-
Transfer both baking sheets to the oven and roast for approximately 25-35 minutes, switching the trays and flipping the eggplant once halfway through cooking.
Second, boil the gnocchi-
Bring a large pot of water to a boil. Transfer the gnocchi in the prepared pot of boiling water and cook according to package instructions (typically 2-3 minutes).
Finally, combine and cook–
As the gnocchi boils, heat a large non-stick skillet over medium heat. Add 1-2 teaspoons of olive oil to your skillet. Drain the gnocchi and immediately transfer to the skillet. Fry the gnocchi for 1-2 minutes. Transfer the roasted tomatoes and eggplant, fresh basil, and salt and pepper, to season. Gently stir together to combine. Just before serving, sprinkle with freshly grated parmesan cheese.
Should I Peel My Eggplant Before Roasting?
Eggplant skin is absolutely, 100% totally edible. Deciding whether to leave the skin on or peel before baking, is a completely personal preference, just like acorn squash and sweet potatoes.
Is Gnocchi Gluten-Free?
Probably not. Gnocchi is typically made from potatoes, flour and eggs, however, there are pre-made brands out there that make gluten-free gnocchi using non-wheat flours.
Tips and Tricks
- Tomatoes – Use any tomato that is fresh and in season. Just make sure they are ripe and preferably a little sweet. The roasting will bring out their natural sweetness and make them taste even more wonderful.
- Olive oil – You will notice that I did not provide a measurement for the olive oil. Whenever you are roasting vegetables- particularly eggplant – sizes and number of pieces will vary which also meads to varying amounts of olive oil.
- Eggplant – I used 2 medium globe eggplant to make this recipe. It’s meaty and readily available at most supermarkets. It’s also like a sponge and will quite literally suck the olive oil right up. A light drizzle is all you need.
- Season with salt and pepper, to taste, and in stages as you cook the recipe.
- Everything is optional. If you would rather not eat eggplant, or you’re sensitive to tomatoes because of the acidity, swap it out for something else. For example, butternut squash or sweet peas.
- Can this eggplant and tomato gnocchi recipe be meal prepped? Yes! I love this question! Gnocchi is a wonderful meal prep idea. Unlike rice noodles or overcooked pasta, gnocchi holds its shape and tastes great warmed up and mixed together with a little sauce or roasted vegetables for an easy and balanced lunch or dinner meal prep idea.
- Looking for protein? Serve with juicy baked chicken breasts, chicken thighs, pork chops, or lamb chops.
More Eggplant Recipes,
- Crispy Baked Eggplant Recipe
- Eggplant Bowl with Mint + Cilantro Chutney
- Roasted Eggplant and Caramelized Onion Farro Salad
- Moroccan Beef Tajine with Eggplant + Dried Fruit
- Italian Ratatouille Recipe (Ciambotta)
- Baba Ganoush Recipe (How to Make Baba Ganoush)
- Baked Eggplant Parmesan Recipe
If you try making this Eggplant and Tomato Gnocchi Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Roasted Eggplant and Tomato Gnocchi
Ingredients
- 2.5 lbs tomatoes - chopped into large chunks
- 2 medium eggplant - sliced into rounds
- olive oil
- salt + pepper - to taste
- 16 ounces prepared gnocchi
- 3 tablespoon fresh basil - chopped
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat oven to 400 degrees F.
- Line two rimmed baking sheets with parchment paper. On the first baking sheet spread out the chopped tomatoes in a single layer and drizzle with olive oil and a pinch of salt and pepper. Gently toss to coat.
- Drizzle the second baking sheet with olive oil and slice the eggplant into 1/2-inch rounds. Lay the eggplant out in an even layer and drizzle with olive oil. Sprinkle with salt and pepper.
- Transfer both baking sheets to the oven and roast for approximately 25-35 minutes, switching the trays and flipping the eggplant once halfway through cooking. Meanwhile, bring a large pot of water to a boil.
- When the tomatoes and eggplant have finished roasting, remove from the oven and allow them to cool for 2 minutes. Cook the gnocchi in the prepared pot of boiling water according to package instructions (typically 2-3 minutes).
- As the gnocchi cooks, heat a large non-stick skillet over medium heat. Add 1-2 teaspoons of olive oil to the skillet. Drain the gnocchi and transfer to the skillet. Fry the gnocchi for 1-2 minutes.
- Transfer the roasted tomatoes and chopped eggplant to the skillet. Add the chopped basil and season with salt and pepper, to taste. Gently stir together to combine.
- Just before serving, sprinkle with freshly grated parmesan cheese.
Jessica's Notes
- Tomatoes - Use any tomato that is fresh and in season. Just make sure they are ripe and preferably a little sweet. The roasting will bring out their natural sweetness and make them taste even more wonderful.
- Olive oil - You will notice that I did not provide a measurement for the olive oil. Whenever you are roasting vegetables- particularly eggplant - sizes and number of pieces will vary which also meads to varying amounts of olive oil.
- Eggplant - I used 2 medium globe eggplant to make this recipe. It's meaty and readily available at most supermarkets. It's also like a sponge and will quite literally suck the olive oil right up. A light drizzle is all you need.
- Season with salt and pepper, to taste, and in stages as you cook the recipe.
- Everything is optional. If you would rather not eat eggplant, or you're sensitive to tomatoes because of the acidity, swap it out for something else. For example, butternut squash or sweet peas.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Easy, pretty and tasty! We reduced the amount of tomatoes and added butternut squash and red peppers. This recipe is so versitile.
I am glad you found it easy and tasty Linda!
That is a good looking vegetarian recipe!