Cheesy Aubergine Gnocchi Caprese is made from diced eggplant cooked in a garlic tomato sauce with gnocchi, spinach, melted bites of fresh mozzarella, and fresh basil. So good!
Eggplant Gnocchi Caprese
This cheesy eggplant caprese gnocchi pan is perfect. It’s meatless yet longing with a healthy serving of vegetables: eggplant, tomato, and spinach. Plus, it comes together in under 30 minutes. Another popular gnocchi recipe is this gnocchi with grilled chicken in a roasted paprika sauce. For a low-carb version, try my cauliflower gnocchi.
I teamed up with DeLallo, my favorite pasta company, to create this delicious dish. I went for the pre-made potato gnocchi in boxes, which are light and airy and perfect for a quick meal. If you want to spend a little more time making them yourself, I also love their gnocchi kit.
I tried this dish on my brother and his family the other day and they all loved it! Even the kids enjoyed it! It’s a great vegetarian main dish that meat eaters will enjoy too. Perfect for meatless assemblies, fasting periods or any night of the week.
Delallo also sells gluten-free gnocchi for those who need to eat gluten-free.
What does something Caprese do?
Caprese is a popular Italian salad made with tomatoes, mozzarella, and basil, drizzled with olive oil, salt, and pepper. Caprese ingredients can be used in other dishes like this Italian gnocchi recipe, pasta dishes or pizza.
How to serve eggplant gnocchi caprese
These vegetarian gnocchi go great with a salad and your favorite bread to soak up the sauce. You can also make this gnocchi as a side dish and combine it with a protein like fish or chicken.
More Caprese Recipes You’ll Love:
Cheesy Eggplant Caprese Gnocchi Pan
Preparation time: 10 min
Cooking time: 15th min
Total time: 25th min
Cheesy Aubergine Gnocchi Caprese is made from diced eggplant cooked in a garlic tomato sauce with gnocchi, spinach, melted bites of fresh mozzarella, and fresh basil.
Bring the water to the boil, cook the gnocchi according to the instructions on the package and allow to drain.
In the meantime, set up a large non-stick pan over medium heat and add the oil.
When the oil is warm, add the onion, eggplant, and salt to the pan and sauté for about 3 minutes or until tender. Then add the garlic and cook for about 1 minute until it is fragrant.
Gradually add the spinach and stir until it wilts. As soon as everything is in the pan, cook for 1 to 2 minutes or until cooked through.
Slide it to one side of the pan with your spoon and add the tomato paste while stirring until it smells slightly caramelized and toasted.
Pour in the can of tomatoes and reduce 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 for 3 to 5 minutes, or until the mozzarella melts.
Garnish with shredded fresh basil and serve.
Portion: 11/2 cups, Calories: 436kcal, Carbohydrates: 66G, Protein: 15thG, Fat: 11G, Saturated fatty acids: 5G, Cholesterol: 30thmg, Sodium: 900mg, Fiber: 7thG, Sugar: 5G
Blue Smart Points: 11
Green Smart Points: 11
Purple Smart Points: 11
Keywords: Caprese recipe, eggplant and gnocchi, gnocchi recipe
This post is sponsored by Delallo. Thank you for supporting the brands I love.
Posted February 23, 2021 by Gina