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Homemade Cheesy Eggplant Gnocchi Caprese photo

Cheesy Eggplant Gnocchi Caprese

This Cheesy Eggplant Gnocchi Caprese is a comforting Italian dish packed with flavors and textures. Perfect for a cozy dinner!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 16 oz Delallo gnocchi or gluten-free gnocchi
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 1 tsp kosher salt
  • 1 lb eggplant diced
  • 2 cloves garlic crushed
  • 5 oz baby spinach
  • 1 tbsp tomato paste
  • 28 oz San Marzano Style crushed tomatoes
  • 6 leaves fresh basil
  • 6 oz small mozzarella cheese balls

Equipment

  • Large pot
  • Skillet
  • Wooden spoon
  • Knife and cutting board
  • Measuring spoons

Method
 

Instructions:
  1. Begin by bringing a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, usually about 3-5 minutes until they float to the top. Drain and set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and kosher salt, sautéing until the onion becomes translucent, about 3-4 minutes.
  3. Stir in the diced eggplant and crushed garlic. Cook for an additional 5-7 minutes until the eggplant is tender and starts to brown slightly.
  4. Add the baby spinach to the skillet, stirring until wilted. Then, mix in the tomato paste and San Marzano Style crushed tomatoes. Let the mixture simmer for 10 minutes to allow the flavors to meld.
  5. Once the sauce is ready, gently fold in the cooked gnocchi, making sure each piece is coated with the sauce.
  6. Tear the fresh basil leaves and stir them into the gnocchi mixture. Finally, add the small mozzarella cheese balls, gently folding them in so they begin to melt into the warm sauce.
  7. Serve the Cheesy Eggplant Gnocchi Caprese warm, garnished with extra basil if desired. Enjoy every cheesy, flavorful bite!

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • You can freeze the dish for up to 2 months. Reheat in the oven or on the stovetop.
  • Feel free to swap mozzarella for burrata or parmesan for a different flavor.