Sheet Pan Gnocchi "alla Norma" with Roasted Eggplant and Tomatoes

Crispy sheet-pan gnocchi roasted with eggplant, grape tomatoes, garlic, and oregano, then finished with grated Parmesan and fresh parsley. Easy 30-minute dinner for two.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 230°C (450°F).

Step 2

Wash and dry the fresh produce.

Step 3

Trim and medium dice eggplant. Transfer to a baking sheet pan along with the tomatoes.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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