1. Start by preparing the veggies. Wash and dry the eggplants, zucchini, and tomatoes. Cut the eggplants and zucchini into (not too) small pieces. Half the tomatoes and remove parts where they were attached to the plant stems. Peel the onion and garlic and cut into wedges/chop finely. Set everything aside.

2. Heat up a large Dutch oven* with some olive oil. Add the gnocchi and fry them for 5-6 minutes until nicely browned here and there. Take out and set aside.

3. Add some more oil and throw in the eggplant pieces. Fry them for 5-6 minutes until nicely browned and softer. Next, add the zucchini pieces and continue frying the veggies until the zucchini also got some color and is softer. Take out and set aside with the gnocchi.

4. Once again, add some more oil and sauté the onions until soft and glossy. Next, add the garlic and tomatoes and cook them for several minutes over high heat. You want the tomatoes to soften and release some of their liquid. Add the tomato paste, dried oregano, as well as some salt and pepper and stir in. Deglaze with the veggie broth and let everything bubble for a moment, then add the veggies and gnocchi back to the pot and let them heat up for 2-3 minutes.

5. Tear the mozzarella into small pieces and add it to the pot, as well as half of the basil leaves. Mix in and give the cheese the chance to melt a bit. Season with more salt and pepper to your liking, transfer the veggies and gnocchi to bowls and sprinkle with the remaining basil leaves to serve.