Cheesy Eggplant Caprese Gnocchi Skillet
User Reviews
4.7
Cheesy Eggplant Caprese Gnocchi Skillet
Description
Cheesy Eggplant Caprese Gnocchi Skillet starts by boiling gnocchi until cooked and draining it. Meanwhile, onion, diced eggplant, and salt are sautéed in olive oil until softened, followed by crushed garlic and fresh baby spinach, which wilts quickly. Tomato paste is caramelized briefly to build flavor before adding crushed San Marzano tomatoes, then the mixture simmers until the eggplant is tender.
The cooked gnocchi is folded into the sauce, and fresh mozzarella balls are added on top and covered to melt into gooey pockets of cheese. Fresh torn basil leaves garnish the skillet, adding brightness and herbaceous aroma. The dish combines the soft pillowy texture of gnocchi with the meaty eggplant, leafy spinach, vibrant tomato sauce, and creamy mozzarella for a balanced vegetarian meal.
This skillet meal can serve as a standalone entrée providing satisfying textures and flavors. It works well as a cozy dinner option that unites classic Caprese ingredients with filling gnocchi and vegetable components. Preparation is straightforward, cooking everything in one pan, which simplifies cleanup.
Ingredients
- 16 oz gnocchi or gluten-free gnocchi, package, Delallo brand
- 1 tbsp olive oil
- ½ onion chopped, large or 1 small
- 1 tsp kosher salt
- 1 lb eggplant (diced)
- 2 cloves garlic (crushed)
- 5- ounce baby spinach container
- 1 tbsp tomato paste
- 28- oz can crushed tomatoes San Marzano style
- 6 leaves basil fresh
- 6 oz mozzarella cheese small balls
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 DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 436 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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