In a heated wok, add enough olive oil to cover the bottom, saute the garlic cloves.
Add eggplant, okra and stir-fry until tender.
Add spinach, tofu, and tomatoes, and mix
Cook gnocchi in a large saucepan half-filled with water until most of the pieces float to the surface.
Rinse gnocchi, and add into vegetable mixture on the wok.
Garnish with parsley on top, and enjoy.

500 gram gnocchi
6 cloves of garlic, crushed
1 Italian eggplant, diced
8 okra, sliced thickly
1/4 bunch spinach, coarsely chopped
1/2 (190 gram) pack of firm tofu
5 tomatoes, diced
olive oil
fresh parsley