DELALLO GNOCCHI RECIPES

Steps:

• Place a rack in middle of oven; preheat to 425°. Toss onion, garlic, tomatoes, gnocchi, 3 Tbsp. oil, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.
• Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.
• Remove garlic from baking sheet, peel, and place in a small bowl. Mash with ¼ tsp. salt (garlic should be quite soft). Whisk in lemon juice and remaining 1 Tbsp. oil; season dressing with pepper and more salt if needed.
• Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.

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.