Skillet Gnocchi with Eggplant, Tomatoes and Spinach
Brimming with vegetables, including locally grown eggplant and lots of baby spinach, this vegetarian pasta skillet is family-friendly and on the table in about 30 minutes. Serving vegetables in tomato-based sauces increases the chances my kids will eat them, and adding cheese helps too!
Carolyn Hodges of The Dinner Shift
Carolyn Hodges of The Dinner Shift
Recipe - Heinen's of Downtown Cleveland
Skillet Gnocchi with Eggplant, Tomatoes and Spinach
Prep Time5 Minutes
Servings6
Cook Time20 Minutes
Ingredients
2 Tbsps. Heinen’s olive oil
1 medium eggplant, diced
3 garlic cloves, minced
2 tsps. Heinen’s Italian seasoning blend
2 Tbsps. Heinen’s tomato paste
28 oz. can Heinen’s fire roasted diced tomatoes
5 oz. container Heinen’s baby spinach
2 9 oz. packages Heinen’s fresh gnocchi (in the Deli department)
Kosher salt
Black pepper
1-2 Tbsps. finely chopped fresh basil, plus more for garnish
1 ½ cups Heinen’s whole milk shredded mozzarella cheese
Directions
- Bring a large pot of salted water to boil.
- Heat olive oil in a large, deep skillet over medium-high heat. Once hot, add the eggplant and sauté for 5 minutes, or until it begins to soften and turn golden around the edges.
- Add the garlic, Italian seasoning and tomato paste and cook for 30 seconds, stirring constantly. Stir in the diced tomatoes and bring to a simmer. Fold in the spinach and continue to cook for 1 to 2 minutes, or until the spinach wilts. Season sauce to taste with salt and pepper. Cover the sauce and reduce heat to low.
- Drop the gnocchi into the boiling water. Cook according to package directions, being sure not to overcook. Drain well and gently fold into the sauce.
- Fold in the basil and 1 cup of the shredded cheese. Sprinkle the remaining cheese on top. Cover and continue to cook over low until the cheese melts, about 2 minutes more.
- Remove lid and serve; garnish with additional basil if desired.
5 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Directions
- Bring a large pot of salted water to boil.
- Heat olive oil in a large, deep skillet over medium-high heat. Once hot, add the eggplant and sauté for 5 minutes, or until it begins to soften and turn golden around the edges.
- Add the garlic, Italian seasoning and tomato paste and cook for 30 seconds, stirring constantly. Stir in the diced tomatoes and bring to a simmer. Fold in the spinach and continue to cook for 1 to 2 minutes, or until the spinach wilts. Season sauce to taste with salt and pepper. Cover the sauce and reduce heat to low.
- Drop the gnocchi into the boiling water. Cook according to package directions, being sure not to overcook. Drain well and gently fold into the sauce.
- Fold in the basil and 1 cup of the shredded cheese. Sprinkle the remaining cheese on top. Cover and continue to cook over low until the cheese melts, about 2 minutes more.
- Remove lid and serve; garnish with additional basil if desired.
