Ingredients
Equipment
Method
- Start by bringing a pot of water to a boil. Once boiling, add the gnocchi and cook according to the package directions, usually about 2 to 3 minutes. They’ll float when they’re done, so keep an eye on them!
- Once cooked, drain the gnocchi and set them aside. You can return the pot to the stove, as you’ll use it again shortly.
- Meanwhile, heat a large nonstick skillet over medium heat and add the olive oil. As it warms, the oil will start to shimmer, signaling that it’s ready for the next step.
- Add the chopped onion, eggplant, and kosher salt to the skillet. Sauté for about 3 minutes, stirring occasionally, until the vegetables start to soften.
- Next, add the garlic to the pan. Cook for about 1 minute or until it becomes fragrant. Be careful not to burn it!
- Gradually add the baby spinach, stirring constantly until it wilts down. This should take about 1 to 2 minutes.
- Once all the spinach is in the pan, give everything a good stir and let it cook for another minute or so until it’s all nicely combined.
- Now, push the mixture to one side of the skillet and add the tomato paste. Stir it around until it smells lightly caramelized and toasty, about 1 minute.
- Pour in the can of San Marzano Style crushed tomatoes. Lower the heat to medium, cover the pan, and let it simmer for 5 to 6 minutes until the eggplant is tender.
- Finally, add the cooked gnocchi to the pan, gently folding it into the sauce. Place the mozzarella balls on top, cover the pan again, and allow it to cook for an additional 3 to 5 minutes until the cheese is melty.
- Just before serving, garnish with torn fresh basil. Enjoy your delicious creation!
Notes
When storing leftovers, keep them in an airtight container in the fridge for up to 3 days. You can freeze the dish before adding cheese for up to 2 months. Serve with a fresh salad or garlic bread to complete the meal.