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Camelia

Cheesy Eggplant Capresso Gnocchi Skillet

You can eat it anytime and anywhere, and the kids love it.personally i love eat it in lunch.
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Servings: 8
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Bring a large pot of water to boil.
  2. Add the gnocchi to the pot.
  3. Follow the directions on the gnocchi package.
  4. Add olive oil to a large nonstick skillet.
  5. Cook on medium heat.
  6. Once the olive oil is warm add the chopped onion, eggplant, and salt.
  7. Stir. Cook for 3 minutes.
  8. Stir in the minced garlic cooking for an additional minute.
  9. Add the spinach, a little bit at a time, cooking for 1-2 minutes or until it
    wilts.
  10. Move the spinach to one side of the skillet.
  11. Stir in the tomato paste.
  12. Cook until it smells toasty and caramelized.
  13. Add the tomatoes, stirring to blend.
  14. Put the lid on the skillet and cook for 5-6 minutes.
  15. Add the gnocchi.
  16. Put the mozzarella balls on top of the gnocchi.
  17. Cover the skillet and cook until the mozzarella begins to melt.
  18. Garnish with fresh basil.

Notes

Serving size: 1 ½ cups

Serves: 8 – 9 Personal Points per serving