Cheesy Eggplant Caprese Gnocchi Skillet

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:

1. Bring water to a boil, cook gnocchi according to package directions and drain.
2. Meanwhile, set a large non-stick skillet over medium heat and add the oil.
3. 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.
4. 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.
5. Push it to one side of the pan with your spoon and add the tomato paste, stirring until it smells lightly caramelized and toasty.
6. Pour in the can of tomatoes and decrease the heat to medium.
7. Cover the pan and cook for 5-6 minutes, or until the eggplant is tender.
8. Add the cooked gnocchi, place the mozzarella on top. Cover the pan and cook 3-5 minutes, or until the mozzarella iis melty.
9. Garnish with torn fresh basil and serve.