Cheesy Eggplant Gnocchi Caprese
Ingredients
-
16
oz
Delallo gnocchi or gluten-free gnocchi
-
1
tbsp
olive oil
-
½
large
onion, chopped
-
1
tsp
kosher salt
-
1
lb
eggplant, diced
-
2
cloves
garlic, crushed
-
5
oz
baby spinach
-
1
tbsp
tomato paste
-
28
oz
San Marzano Style crushed tomatoes
-
6
leaves
fresh basil
-
6
oz
small mozzarella cheese balls
Instructions
- Bring water to a boil and cook the gnocchi according to the package directions, then drain.
- In a large nonstick skillet over medium heat, add the olive oil.
- Once the oil is warm, add the chopped onion, diced eggplant, and kosher salt, and sauté for about 3 minutes until it starts to soften.
- Add the crushed garlic and cook until fragrant, about 1 minute.
- Gradually add the baby spinach, stirring until it wilts, then sauté for an additional 1 to 2 minutes.
- Push the vegetables to one side of the pan and add the tomato paste, stirring until it becomes lightly caramelized.
- Pour in the crushed tomatoes and decrease the heat to medium, covering the pan to cook for 5 to 6 minutes until the eggplant is tender.
- Add the cooked gnocchi to the pan, place the mozzarella on top, cover, and cook for 3 to 5 minutes until the mozzarella is melted.
- Garnish with torn fresh basil and serve.
Nutrition Facts (estimated)
Servings
4
Calories
436
Total fat
11g
Total carbohydrates
66g
Total protein
15g
Sodium
900mg
Cholesterol
30mg
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