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

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