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Bring water to a boil, cook gnocchi according to package directions and drain.
Meanwhile, set a large nonstick skillet over medium heat and add the oil.
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.
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.
Push it to one side of the pan with your spoon and add the tomato paste, stirring until it smells lightly caramelized and toasty.
Pour in the can of tomatoes and decrease the heat to medium.
Cover the pan and cook for 5 to 6 minutes, or until the eggplant is tender.
Add the cooked gnocchi, place the mozzarella on top, cover the pan and cook 3 to 5 minutes, or until the mozzarella is melty.
Garnish with torn fresh basil and serve.