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Step 1
Bring water to a boil, cook gnocchi according to package directions and drain.
Step 2
Meanwhile, set a large nonstick skillet over medium heat and add the oil.
Step 3
When the oil is warm, add the onion, eggplant and salt to the pan and saute for about 3 minutes, or until it begins to soften, then add the garlic and cook until fragrant, about 1 minute.
Step 4
Gradually add the spinach, stirring until it wilts. Once it’s all in the pan, saute for 1 to 2 minutes, or until it cooks down.
Step 5
Push it to one side of the pan with your spoon and add the tomato paste, stirring until it smells lightly caramelized and toasty.
Step 6
Pour in the can of tomatoes and decrease the heat to medium.
Step 7
Cover the pan and cook for 5 to 6 minutes, or until the eggplant is tender.
Step 8
Add the cooked gnocchi, place the mozzarella on top, cover the pan and cook 3 to 5 minutes, or until the mozzarella is melty.
Step 9
Garnish with torn fresh basil and serve.