Ingredients

Step by step

1. Heat a large frying pan over a medium-high heat. Coat the aubergine chunks in 1 tablespoon of olive oil, add to the pan and fry for 5-6 minutes or until golden on all sides. Gently squash the aubergine with a wooden spoon to help soften it. Add 1⁄2 tablespoon of olive oil and the courgette and cook for a further 5-6 minutes until lightly coloured all over, stirring every so often. Season with a little salt and remove the veg from the pan.
2. Heat the remaining 1⁄2 tablespoon of olive oil. Add the garlic, chilli flakes if using, cherry tomatoes and seasoning and let the tomatoes blister for 4-5 minutes on a high heat. Meanwhile, bring a large pan of salted water to the boil.
3. Add the gnocchi to the pan of boiling water and cook for 1 minute or until they float to the surface. Scoop out 250ml of the boiling gnocchi water and add to the tomatoes then drain the gnocchi and set them aside. Add half the basil leaves to the tomatoes and simmer, mashing them with a wooden spoon to create a saucy consistency.
4. Add the vegetables back to the sauce and cook for 2 minutes to absorb the flavours. Mix in the gnocchi and simmer for another minute. Tear the mozzarella over the gnocchi and mix through, allowing it to melt. Sprinkle with the remaining basil leaves to serve.