eggplant and gnocchi

Cheesy Eggplant Gnocchi Caprese is made with diced eggplant simmered in a garlicky tomato sauce with gnocchi, spinach, melted bites of fresh mozzarella and fresh basil.

Cheesy Eggplant Caprese Gnocchi Skillet

Delallo gnocchi (or gluten-free gnocchi)

olive oil

onion onion (chopped)

tsp kosher salt

eggplant (diced)

garlic (crushed)

container baby spinach

tomato paste

San Marzano Style crushed tomatoes

basil

mozzarella cheese balls

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.

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The most viewed eggplant and gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cheesy Eggplant Caprese Gnocchi Ski...

The most viewed eggplant and gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine