Name: Sheet Pan Gnocchi "alla Norma" with Roasted Eggplant and Tomatoes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 eggplants; 6 cloves garlic; 3 small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 85 g Parmesan cheese; 3 (454 g) pkgs potato gnocchi; crushed red pepper; extra virgin olive oil; oregano, dried; salt

Sheet Pan Gnocchi "alla Norma" with Roasted Eggplant and TomatoesSheet Pan Gnocchi "alla Norma" with Roasted Eggplant and Tomatoes — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 eggplants

6 cloves garlic

3 small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

85 g Parmesan cheese

3 (454 g) pkgs potato gnocchi

crushed red pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Trim and medium dice eggplants. Divide between two large baking sheet pans along with the tomatoes.

Peel and thinly slice garlic. Add to the baking sheets with the veggies along with gnocchi. Drizzle with oil and season with spices; stir to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are tender and gnocchi is golden, 25-30 minutes. Remove from oven.

When the gnocchi and veggies are almost done, finely grate Parmesan.

Shave parsley leaves off the stems; discard stems and mince the leaves.

Add Parmesan and parsley to the baking sheets. Stir to combine.

To serve, divide gnocchi and veggies between plates or bowls. Drizzle with oil and enjoy!

Open this recipe in Flambette