Cheesy Eggplant Caprese Gnocchi Skillet
Indulge in the delightful Cheesy Eggplant Caprese Gnocchi Skillet, featuring tender chunks of eggplant gently cooked in a fragrant tomato sauce infused with garlic. This dish is brought to life with pillowy gnocchi, vibrant spinach, gooey pieces of fresh mozzarella, and aromatic basil, creating a harmonious blend of flavors that will please your palate.
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Ingredients
- 16 oz package Delallo gnocchi
- 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
- 1 tbsp olive oil
- ½ large onion or 1 small onion
- 1 tsp kosher salt
Instructions
- 1
Start by bringing a pot of water to a rolling boil, then cook the gnocchi according to the instructions on the package before draining them.
- 2
In the meantime, heat a large nonstick skillet over medium heat and pour in the oil.
- 3
Once the oil is heated, add the onion, eggplant, and salt to the skillet, sautéing for approximately 3 minutes until they start to soften. Next, incorporate the garlic and continue cooking until it becomes fragrant, which should take about 1 minute.
- 4
Gradually introduce the spinach, stirring consistently until it wilts. After all the spinach has been added, sauté for an additional 1 to 2 minutes until it has fully cooked down.
- 5
Move the mixture to one side of the skillet using a spoon, then add the tomato paste. Stir it until it develops a light caramelized aroma and a toasty scent.
- 6
Add the canned tomatoes to the skillet and reduce the heat to medium.
- 7
Cover the skillet and let it cook for 5 to 6 minutes, or until the eggplant is tender.
- 8
Once the eggplant is ready, mix in the cooked gnocchi and place the mozzarella on top. Cover the skillet again and allow it to cook for 3 to 5 minutes, or until the mozzarella is melted and gooey.
- 9
Finish by garnishing with torn fresh basil leaves and serve immediately.