Preheat the broiler to high. Cut the ends off the eggplant and cut lengthwise, then into 4 inch chunks. Place eggplant cut side down in a baking or roasting dish prepared with cooking spray. Spray the tops of the eggplant with cooking spray as well.

In a separate pan, scatter the unpeeled garlic cloves and the tomato halves. Spray with cooking spray and sprinkle with salt.

Place the eggplant halves under the broiler, and place the pan with the tomatoes on the rack under the eggplant pan. Broil for 15 - 25 minutes until the skin on the eggplant is slightly charred. Remove from heat and check the tomatoes and garlic. If the garlic cloves are soft in their skins, remove them from the oven. If the tomatoes are slightly darkened at the edges, remove them as well. If they aren't dark in color yet, reduce the oven heat to 425F and continue to roast for 10 more minutes.

Meanwhile, remove the eggplant from the pan into a bowl or dish. Cover with plastic wrap, and allow to steam for 10 minutes.

Bring a large pot of water to boil with 1 tablespoon of salt for the gnocchi. When it boils, boil the gnocchi as package directs to al dente, then drain and reserve.

When the tomatoes are fully roasted, remove them from the oven. When the eggplant has cooled enough that you can touch it, peel off most of the skin (leave some bits for flavor), and roughly chop the eggplant.

Preheat a large skillet to medium-high heat and add the butter. Swirl to melt. The butter will foam then turn brown on the bottom. As soon as the butter starts to brown, turn the heat back to medium-low.

Add the roasted tomatoes, eggplant chunks, crushed red pepper (as much as you'd like!), and the garlic squished from the skins to the brown butter. Stir to combine, then add the gnocchi.

Stir to mix the gnocchi into the vegetable mixture, then taste. Add salt or more crushed red pepper to your preference, and a splash of chicken stock for a saucier mixture.

Serve topped with parsley and parmesan cheese, if desired.