This saucy little number brings delightful texture to the table with pillowy gnocchi and soft eggplant baked in classic puttanesca flavours. The salty pop of olives and capers add kick to this dish, but you can also sprinkle with chilli flakes, if you like it hot.
Preheat oven to 200°C fan-forced. Cut eggplant into 3cm pieces. Crush garlic.
Place eggplant in a roasting dish, drizzle with oil and season well with salt and pepper. Toss to coat eggplant and roast for 25–30 minutes or until eggplant is tender.
Carefully remove dish from oven, add garlic, Italian Kitchen Herbs seasoning, capers, olives and tomatoes with 250ml (1 cup) hot water and mix to combine.
Carefully return baking dish to oven and bake for a further 8–10 minutes or until hot.
Carefully remove the dish again, add gnocchi and stir to coat in sauce. Return to oven for a further 20–25 minutes, stirring halfway, or until gnocchi is tender and sauce has reduced.
Remove gnocchi from oven and season with salt and pepper. Divide between bowls and sprinkle with parmesan to serve.