Cheesy Eggplant Caprese Gnocchi Skillet

Name: Cheesy Eggplant Caprese Gnocchi Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 16 oz package Delallo gnocchi; 1 tbsp olive oil; ½ large onion or 1 small onion; 1 tsp kosher salt; 1 lb eggplant; 2 cloves garlic; 5- ounce container baby spinach; 1 tbsp tomato paste; 28- oz can San Marzano Style crushed tomatoes; 6 leaves fresh basil; 6 oz small mozzarella cheese balls

User Reviews

4.7

186 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
436 kcal
Course
Dinner
Cuisine
Italian

Cheesy Eggplant Caprese Gnocchi Skillet

Iris Warren

Report

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.

Share:

I Made This!

139 people made this

Print

37 people printed this

Save this

111 people saved this

Ingredients

Servings

16 oz package Delallo gnocchi (or gluten-free gnocchi)
1 tbsp olive oil
½ large onion or 1 small onion (chopped)
1 tsp kosher salt
1 lb eggplant (diced)
2 cloves garlic (crushed)
5- ounce container baby spinach
1 tbsp tomato paste
28- oz can San Marzano Style crushed tomatoes
6 leaves fresh basil
6 oz small mozzarella cheese balls

Add to Shopping List

Instructions

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.

Nutrition Information

Show Details

Serving 11/2 cups Calories 436kcal (22%) Carbohydrates 66g (22%) Protein 15g (30%) Fat 11g (17%) Saturated Fat 5g (25%) Cholesterol 30mg (10%) Sodium 900mg (38%) Fiber 7g (28%) Sugar 5g (10%)