CHEESY EGGPLANT GNOCCHI 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

• 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

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.

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