Cheesy-Eggplant-Caprese

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. So good!

YIELD:4 SERVINGSCOURSE:DinnerCUISINE:ItalianCheesy 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.

INGREDIENTS

INSTRUCTIONS

  • Bring water to a boil, cook gnocchi according to package directions and drain.drained gnocchi
  • 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.diced eggplant in skillet
  • 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.

Serving: 11/2 cups, Calories: 436kcal, Carbohydrates: 66g, Protein: 15g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 900mg, Fiber: 7g, Sugar: 5gBlue Smart Points:11Green Smart Points:11Purple Smart Points:11KEYWORDS:caprese recipe, eggplant and gnocchi, gnocchi recipe

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