Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Dice the eggplant into small cubes. Sprinkle with salt and let it sit for about 15 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 2-3 minutes. Drain and set aside.
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili pepper, cooking until fragrant. Add the diced eggplant and sauté until tender and golden, about 5-7 minutes.
- 4
Combine Gnocchi and Sauce
Add the cooked gnocchi to the skillet with the eggplant and toss gently to combine. Season with salt and black pepper to taste.
- 5
Serve
Plate the gnocchi and garnish with grated Parmesan cheese and fresh basil leaves. Enjoy!