Cheesy Eggplant Caprese Gnocchi Skillet
As we progress into our second year of this pandemic, I have been working extra hard to find the joy in cooking at home. I’ve been tired and tweaking things in my life to feel healthier. Dinners were beginning to taste like they were in black and white. Then my sister slid this little recipe link into a text message!
I had already done a grocery order via Shipt, but I made a list and ventured to the grocery store for anything I lacked to make this recipe.
In the summer, we grow lots of fresh herbs, and in the fall, we can and freeze our tomatoes. Quite often, when tomato paste is called for in a recipe, the whole can isn’t needed. You might like to find it in a tube, as I have. Otherwise, freeze tablespoonsful in an ice cube tray and pull them out as needed. It’s so much nicer than finding a science project in the back of the fridge...because how soon will you be needing just one tablespoon of tomato paste, again?
Quite often, Honey and I share dinner with our childcare kids. Their parents work late, and we would rather feed others than wait until 7 PM for dinner. The kids were pretty excited to see and smell the aromas of all the food prepped and waiting. Our littlest one ate about a dozen gnocchis! There is always joy in watching the kids anticipate and then enjoy such a delightfully simple meal.
CHEESY EGGPLANT CAPRESE GNOCCHI SKILLET
Adapted from Skinnytaste.com (*I used a Dutch Oven)
INGREDIENTS
16 oz Gnocchi, prepared according to package directions, drained, set aside
1 tbsp Olive oil
1⁄2 large Onion or 1 small Onion, chopped
1 tsp Kosher Salt
1 lb Eggplant, diced
2 cloves Garlic, crushed (I used 4, and you could use more)
5 ounce container fresh Baby Spinach Leaves (I used these, but you could use frozen if you defrost and squeeze it out...definitely more than 5 ounces)
1 tbsp Tomato paste
28 oz can crushed Tomatoes
6 leaves fresh Basil (if you have more, use more, for cooking and garnish)
6 oz small Mozzarella cheese balls
INSTRUCTIONS
1. Set a Dutch Oven over medium heat and add the oil. When the oil is warm, add the onion, eggplant and salt to the pan and saute for about 3 minutes, or until it begins to soften, then add the garlic and cook until fragrant, about 1 minute.
2. Gradually add the spinach, stirring until it wilts. Once it’s all in the pan, saute for 1 to 2 minutes, or until it cooks down. Push it to one side of the pan with your spoon and add the tomato paste, stirring until it smells lightly caramelized and toasty.
3. Pour in the can of tomatoes and decrease the heat to medium. Cover the pan and cook for 5 to 6 minutes, or until the eggplant is tender.
4. Add the cooked gnocchi, place the mozzarella on top, cover the pan and cook 3 to 5 minutes, or until the mozzarella is melty.
5. Garnish with torn fresh basil and serve.
Note: I added Baby Bella mushrooms, fresh parsley, and green onions. You may want to replace spinach with asparagus or broccoli. You might want to add red lentils.
