Cheesy Eggplant CapreseGnocchi Skillet
Ingredients:
- 16 oz. pkg. Gnocchi (freezer section)
- 1tbsp olive oil
- 1/2 large onion or 1 small onion, chopped
- 1 tsp kosher salt
- 1 lb eggplant, diced (2 medium size)
- 2-3 cloves garlic, diced
- 5 oz fresh baby spinach
- 1 tbsp tomato paste
- 20 oz can San Marzano Style crushed tomatoes
- 6 leaves fresh basil
- 6 oz small mozzarella balls
Directions:
- Bring water to a boil, cook gnocchi according to package directions and drain.
- Meanwhile, set a large non-stick skillet 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 it begins to soften. Then add the garlic and cook until fragrant, another 1-2 minutes.
- Gradually add the spinach, stirring until it wilts. Once it's all in the pan, sauté for 1-2 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 5-6 minutes, or until the eggplant is tender.
- Add the cooked gnocchi, place the mozzarella on top. Cover the pan and cook 3-5 minutes, or until the mozzarella iis melty.
- Garnish with torn fresh basil and serve.
