Singapore Curry
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Tomato Eggplant Gnocchi
Ingredients
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large eggplant (1 pound), stem removed, cut into ½-inch pieces
- Kosher salt and freshly ground pepper
- 4 cloves garlic, minced
- ⅛ teaspoon red-pepper flakes
- 1 ½ pounds large tomatoes (3 to 4), cored and diced
- 1 pound fresh or frozen gnocchi
- ¼ cup thinly sliced fresh basil leaves, plus more for serving
- ½ cup ricotta
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
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