Italian Eggplant Gnocchi Bake

Name: Italian Eggplant Gnocchi Bake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Sprig fresh basil or oregano, for garnish, optional; 454 grams small Italian eggplant (about , diced; 340 grams frozen or fresh plain gnocchi; 4 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 43 grams shredded provolone; 0 teaspoons crushed red pepper flakes; 296 milliliters store-bought roasted garlic marinara sauce; 1 medium white onion, diced

The recipe Italian Eggplant Gnocchi Bake could satisfy your Mediterranean craving in roughly 55 minutes. This vegetarian recipe serves 4. This side dish has 280 calories, 9g of protein, and 9g of fat per serving. Head to the store and pick up kosher salt, eggplant, olive oil, and a few other things to make it today.

Instructions

Preheat the oven to 475 degrees F. Bring a large pot of water to a boil.

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Water

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Oven

Pot

Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving 1/2 cup of the cooking liquid.

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Gnocchi

Water

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes.

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Onion

Salt

Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and the onions are golden brown, 10 to 12 minutes.

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Eggplant

Onion

Remove from the heat.

Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the eggplant mixture and stir to combine.

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Red Pepper Flakes

Marinara Sauce

Eggplant

Gnocchi

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Frying Pan

Transfer the eggplant-gnocchi mixture to a 9-inch oval or square baking dish.

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Eggplant

Gnocchi

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Baking Pan

Sprinkle with the provolone.

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Provolone

Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes.

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Cheese

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Oven

Remove from the oven and let sit for 5 minutes.

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Oven

Garnish with the fresh basil sprigs if using and serve.

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Fresh Basil

Equipment

Ingredients

Servings:

1Sprig

fresh basil or oregano, for garnish, optional 454grams

small Italian eggplant (about , diced 340grams

frozen or fresh plain gnocchi 4servings

Kosher salt 2Tbsps

extra-virgin olive oil 43grams

shredded provolone 0teaspoons

crushed red pepper flakes 296milliliters

store-bought roasted garlic marinara sauce 1medium

white onion, diced

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Gnocchi. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Rodano Vigna Viacosta Chianti Classico. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 30 dollars per bottle.