Cheesy Eggplant Gnocchi Caprese

Cheesy Eggplant Gnocchi Caprese is made with diced eggplant simmered in a garlicky tomato sauce with gnocchi, spinach, melted bites of fresh mozzarella and fresh basil. So good!

Eggplant Gnocchi Caprese

This Cheesy Eggplant Caprese Gnocchi Skillet is perfection. It’s meatless yet crave-worthy with a healthy helping of vegetables: eggplant, tomato, and spinach. Plus, it comes together in under 30 minutes. Another favorite gnocchi recipe is this Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce, and for a low-carb version, try my Cauliflower Gnocchi.

I teamed up with DeLallo, my favorite pasta company, to make this delicious dish. I decided to use their pre-made boxed Potato Gnocchi, which are light and airy and perfect when you want a fast meal. If you want to spend a little more time making them yourself, I also love their gnocchi kit.

I tested this dish out on my brother and his family the other night, and they all loved it! Even the kids enjoyed it! It’s a great vegetarian main dish even meat eaters will enjoy. Perfect for meatless Mondays, Lent, or any night of the week.

Delallo also sells a gluten-free gnocchi for those who need to eat gluten free.

What makes something caprese?

Caprese is a popular Italian salad consisting of tomatoes, mozzarella, and basil and drizzled with olive oil, salt, and pepper. Caprese ingredients can be used in other dishes like this Italian gnocchi recipe, pasta dishes, or pizza.

How to Serve Eggplant Gnocchi Caprese

This vegetarian gnocchi would be great with a salad and your favorite bread to soak up the sauce. You could also make this gnocchi the side dish and pair it with a protein like fish or chicken.

More Caprese Recipes You’ll Love:

Cheesy Eggplant Caprese Gnocchi Skillet

436 Cals 15 Protein 66 Carbs 11 Fats

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Cheesy Eggplant Gnocchi Caprese is made with diced eggplant simmered in a garlicky tomato sauce with gnocchi, spinach, melted bites of fresh mozzarella and fresh basil.

Bring water to a boil, cook gnocchi according to package directions and drain.
Meanwhile, set a large nonstick skillet 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.
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.
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.
Add the cooked gnocchi, place the mozzarella on top, cover the pan and cook 3 to 5 minutes, or until the mozzarella is melty.
Garnish with torn fresh basil and serve.

Serving: 11/2 cups, Calories: 436kcal, Carbohydrates: 66g, Protein: 15g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 900mg, Fiber: 7g, Sugar: 5g