This Cheesy Eggplant Capresso Gnocchi Skillet Recipe is delicious and healthy, This recipe has lot of flavor, yet won’t leave you feeling sinning after you eat it.

You can eat it anytime and anywhere, and the kids love it. personally i love eat it in lunch.

Serves: 8 – 9 Personal Points per serving

WHAT INGREDIENTS YOU NEED TO MAKE THIS CHEESY EGGPLANT CAPRESSO GNOCCHI SKILLET :

1 package (16oz) Delallo gnocchi
1 Tbsp olive oil
1 large yellow onion (chopped)
1 tsp salt
1 medium size eggplant (diced)
1 Tbsp minced garlic
5 oz bag of baby spinach
1 Tbsp tomato paste
1 can (28 oz) crushed fire roasted tomatoes
6 leaves of fresh basil
6 oz mozzarella cheese balls (small)

HOW TO MAKE THIS CHEESY EGGPLANT CAPRESSO GNOCCHI SKILLET :

Step 1. Bring a large pot of water to boil.

Step 2. Add the gnocchi to the pot.

Step 3. Follow the directions on the gnocchi package.

Step 4. Add olive oil to a large nonstick skillet.

Step 5. Cook on medium heat.

Step 6. Once the olive oil is warm add the chopped onion, eggplant, and salt.

Step 7. Stir. Cook for 3 minutes.

Step 8. Stir in the minced garlic cooking for an additional minute.

Step 9. Add the spinach, a little bit at a time, cooking for 1-2 minutes or until it wilts.

Step 10. Move the spinach to one side of the skillet.

Step 11. Stir in the tomato paste.

Step 12. Cook until it smells toasty and caramelized.

Step 13. Add the tomatoes, stirring to blend.

Step 14. Put the lid on the skillet and cook for 5-6 minutes.

Step 15. Add the gnocchi.

Step 16. Put the mozzarella balls on top of the gnocchi.

Step 17. Cover the skillet and cook until the mozzarella begins to melt.

Step 18. Garnish with fresh basil.

ENJOY