Flavorsome Gnocchi with Eggplant

If you ask me, gnocchi and eggplant are a match made in heaven.

This cozy Italian-inspired dish brings together pillowy potato gnocchi with tender, roasted eggplant pieces that soak up all the good flavors. The simple tomato sauce ties everything together with just the right amount of herbs and garlic.

I like to finish it with a sprinkle of fresh basil and a generous shower of Parmesan cheese. The sauce clings to each little gnocchi ridge, making every bite worth savoring.

It’s a comforting dish that works just as well for a casual weeknight dinner as it does for having friends over.

What Kind of Eggplant Should I Use?

For this gnocchi dish, the classic Italian or Globe eggplant is your best bet – it’s the large, dark purple one you’ll find in most grocery stores. While you could use other varieties like Japanese or Chinese eggplant, they’re smaller and would require more prep work to get the same amount. When picking your eggplant, look for one that feels heavy for its size and has smooth, shiny skin without any soft spots. A fresh eggplant should feel firm when you give it a gentle squeeze. To avoid any bitter taste, try to choose smaller to medium-sized eggplants, as the really large ones can sometimes be more bitter and have more seeds.

Options for Substitutions

This recipe is pretty adaptable and here’s what you can swap if needed:

• Gnocchi: While potato gnocchi gives this dish its classic texture, you can use regular pasta like penne or orecchiette. Just cook according to package directions. Cauliflower gnocchi is another good option for a lower-carb version.
• San Marzano tomatoes: Regular canned crushed tomatoes work fine here. If you only have whole peeled tomatoes, just crush them by hand or pulse briefly in a blender.
• Mini mozzarella balls: Regular mozzarella cut into chunks works just as well. You could also use shredded mozzarella or even burrata for a creamier option.
• Baby spinach: Regular spinach, chopped kale, or Swiss chard are good alternatives. If using kale or chard, cook them a few minutes longer than spinach.
• Eggplant: This is pretty central to the recipe, but in a pinch, you could use zucchini or yellow squash. Just note that these vegetables release more water, so you might want to cook them separately first and drain off excess liquid.
• Fresh basil: If fresh basil isn’t available, you can use 1 teaspoon dried basil, but add it earlier in the cooking process with the garlic.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking eggplant is its tendency to become oil-soaked and mushy – to prevent this, make sure to dice your eggplant into uniform pieces and cook them in a single layer over medium-high heat until they’re golden brown. A common error with gnocchi is overcooking them; they’re ready as soon as they float to the surface of the water, usually within 2-3 minutes, and cooking them longer will result in a gummy texture. To avoid a watery sauce, don’t add the fresh spinach until the last few minutes of cooking, and let it just barely wilt – overcooked spinach releases excess moisture that can thin out your sauce. For the best texture and flavor, wait to add the mozzarella balls until the very end, allowing them to get just warm and slightly melty while still maintaining their shape.

What to Serve With Gnocchi and Eggplant?

This cozy Italian dish pairs perfectly with a few simple sides to round out your meal. A fresh arugula salad with lemon dressing and shaved parmesan makes a light, peppery companion that cuts through the richness of the gnocchi. For extra veggies, try some roasted broccolini or asparagus with just a touch of garlic and olive oil – they’re simple enough not to compete with the main dish but still add nice color to your plate. If you want to go all out, grab a loaf of crusty Italian bread to soak up all that tasty tomato sauce!

Storage Instructions

Keep Fresh: This gnocchi and eggplant dish stays good in an airtight container in the fridge for up to 3 days. The flavors actually get even better after a day as everything mingles together! Just keep in mind that the gnocchi might soften a bit over time.

Prepare Ahead: You can prep the sauce with eggplant ahead of time and store it separately from the gnocchi. When you’re ready to eat, just cook fresh gnocchi and combine it with the reheated sauce. This way, you’ll get the best texture from your gnocchi!

Warm Up: To reheat, place in a covered pan over medium-low heat, adding a splash of water if needed to loosen up the sauce. Stir occasionally until heated through. You can also use the microwave – just heat in 30-second intervals, stirring between each, until it’s nice and hot.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 150-170 g

Ingredients

For the gnocchi:

• 1 package DeLallo gnocchi (16 oz for a substantial meal)

For the sauce and vegetables:

• 2 garlic cloves, minced (freshly minced for best flavor)
• 1 can crushed San Marzano tomatoes (28 oz, their sweetness is perfect here)
• 5 oz baby spinach
• 1 tbsp tomato paste
• 1 small onion, chopped
• 1 tbsp olive oil (I prefer extra virgin olive oil for flavor)
• 1 tsp kosher salt
• 6 oz mini mozzarella balls (bocconcini, drained)
• 1 lb eggplant, diced (about 1/2-inch cubes)
• 6 fresh basil leaves

Step 1: Cook the Gnocchi

Bring a pot of water to a boil and cook the gnocchi according to the package directions.

Once cooked, drain the gnocchi and set aside for later use.

This will be ready to add to your vegetable mixture once it’s done cooking.

Step 2: Saute the Vegetables

Set a large nonstick skillet over medium heat and add the oil.

Once the oil is warm, add the onion, eggplant, and a pinch of salt to the pan.

Saute the mixture for about 3 minutes, or until the vegetables begin to soften.

Add the garlic and continue cooking until it turns fragrant, approximately 1 more minute.

Step 3: Wilt the Spinach

Gradually add the spinach to the skillet, stirring it continuously until it wilts.

As it cooks down, it will become easier to stir into the rest of the vegetable mixture.

Continue sauteing for 1 to 2 minutes until the spinach is completely wilted.

Step 4: Add Tomato Paste and Tomatoes

Push the vegetables to one side of the pan and add the tomato paste.

Stir the paste until it smells lightly caramelized and toasty, enhancing the flavor.

Pour in the can of tomatoes, then decrease the heat to medium.

Cover the pan and cook for 5 to 6 minutes, or until the eggplant is tender and the flavors meld together.

Step 5: Combine Gnocchi and Melt Mozzarella

Add the cooked gnocchi to the vegetable and tomato mixture.

Place slices of mozzarella on top, then cover the pan again.

Cook for 3 to 5 minutes, or until the mozzarella is melted and gooey, creating a delicious topping for your dish.

Step 6: Garnish and Serve

Remove the skillet from heat and garnish your dish with torn fresh basil for an added burst of flavor.

Serve the gnocchi and vegetable dish hot, and enjoy the flavorful combination of ingredients!