Ricotta Gnocchi With Eggplant, Tomato & Mozzarella

Name: Ricotta Gnocchi With Eggplant, Tomato & Mozzarella
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 1 large eggplant; 118 milliliters fresh mozzarella, cubed; 1 teaspoons kosher salt; 473 milliliters marinara sauce (store-bought is fine); 118 milliliters olive oil; 1 batch homemade ricotta gnocchi

The recipe Ricotta Gnocchi With Eggplant, Tomato & Mozzarella could satisfy your Mediterranean craving in about 50 minutes. This recipe serves 1. Watching your figure? This vegetarian recipe has 1356 calories, 23g of protein, and 122g of fat per serving. A few people really liked this main course. Head to the store and pick up kosher salt, mozzarella, marinara sauce, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Ingredients

Servings:

1large

eggplant 118milliliters

fresh mozzarella, cubed 1teaspoons

kosher salt 473milliliters

marinara sauce (store-bought is fine)118milliliters

olive oil 1

batch homemade ricotta gnocchi

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. The Tenuta di Nozzole La Forra Chianti Classico Riserva with a 4.3 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.