CAPRESE SALAD PLATE RECIPES

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CHEESY EGGPLANT GNOCCHI CAPRESE (UNDER 30 MINUTES ...



Cheesy Eggplant Gnocchi Caprese (Under 30 Minutes ... image

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.

Provided by Gina

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

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

Steps:

  • 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 Facts : ServingSize 1 1/2 cups, Calories 436 kcal, CarbohydrateContent 66 g, ProteinContent 15 g, FatContent 11 g, SaturatedFatContent 5 g, CholesterolContent 30 mg, SodiumContent 900 mg, FiberContent 7 g, SugarContent 5 g

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