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 it with chilli flakes, if you like to put the heat in your puttanesca.
Preheat oven to 200°C fan-forced. Cut eggplant into 3cm pieces. Crush garlic.
Place eggplant in a roasting dish, drizzle with 20ml (1 tablespoon) oil and season well with salt and pepper. Toss to coat eggplant and roast for 30 minutes or until eggplant is tender.
Carefully remove dish from oven, add garlic, Italian Kitchen Herbs, capers, olives, tomatoes and 310ml (1¼ cup) hot water and mix to combine.
Carefully return dish to oven and roast for a further 10–12 minutes or until hot.
Carefully remove dish again, add gnocchi and stir to coat in sauce. Return to oven for a further 6–7 minutes or until gnocchi is tender and warmed through
Remove gnocchi from oven and season with salt and pepper. Toss salad leaves with remaining olive oil and red wine vinegar, and season with salt and pepper. Divide gnocchi between bowls and sprinkle with parmesan. Serve with salad.