1 Tbsp olive oil
2 tsp oregano
1/2 tsp chilli flakes
1 red pepper
Salt and pepper
1. Preheat the oven to 200ºC.
2. Chop the aubergine, tomatoes and red pepper into bite size chunks and drizzle over olive oil and sprinkle oregano and chilli flakes.
3. Roast for around 30 minutes.
4. Meanwhile cook gnocchi according to package directions.
5. Add gnocchi to the roasted veggies and cook for a further 10 minutes.
6. Once done sprinkle over basil leaves and toasted pine nuts.