Gnocchi with Burrata and Argan Oil

1. Cook the gnocchi: 

• Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions (they will float to the surface when done, usually in about 2-3 minutes). Drain and set aside. 

2. Make the sauce: 

• Heat 2 tbsp of ARLO culinary argan oil in a large skillet over medium heat. 
• Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned. 
• Add the garlic and onion to the skillet and cook for an additional 2-3 minutes until fragrant and the onion is translucent. 
• Stir in the cherry tomatoes and cook for another 5 minutes until the tomatoes start to soften and release their juices. 
• Add salt and pepper to taste, then stir in the sliced basil leaves, reserving a few for garnish. 

3. Combine the gnocchi and sauce: 

• Once the sauce is ready, add the cooked gnocchi to the skillet with the eggplant and tomato mixture. Toss gently to coat the gnocchi with the sauce, allowing everything to heat through. 

4. Serve: 

• Divide the gnocchi mixture between plates. 
• Tear the burrata and place it on top of the gnocchi, letting the creamy cheese melt into the sauce. 
• Drizzle with an extra tablespoon of ARLO culinary argan oil for richness, and garnish with fresh basil and a sprinkle of black pepper. 

For the gnocchi: 

• 1 lb (450g) potato gnocchi (store-bought or homemade) 
• 2 tbsp ARLO culinary argan oil (for sautéing) 
• Salt, for the pasta water 

For the sauce: 

• 2 tbsp ARLO culinary argan oil (for cooking) 
• 1 medium eggplant, diced 
• 2 cups cherry tomatoes, halved 
• 1/2 small onion, diced 
• 2 cloves garlic, minced 
• 1/4 cup fresh basil, sliced (plus more for garnish) 
• Salt and freshly ground black pepper, to taste 
• 1 ball of burrata cheese (about 4 oz)