Full-flavored, comforting gratin-like dish full of Italian goodness. It’s surprisingly rich in fiber. Simple to make.
| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces frozen or fresh plain gnocchi
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium white onion, diced
- Kosher salt
- 2 small Italian eggplant (about 1 pound), diced
- 1 1/4 cups store-bought roasted garlic marinara sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 ounces shredded provolone
- Sprigs fresh basil or oregano, for garnish, optional
Instructions
- Preheat the oven to 475 degrees F. Bring a large pot of water to a boil.
- Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving 1/2 cup of the cooking liquid.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and the onions are golden brown, 10 to 12 minutes. Remove from the heat.
- Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the eggplant mixture and stir to combine.
- Transfer the eggplant-gnocchi mixture to a 9-inch oval or square baking dish. Sprinkle with the provolone. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes.
- Garnish with the fresh basil sprigs if using and serve.
Nutrition Facts
| Calories | 346 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 7 milligrams |
| Sodium | 725 milligrams |
| Carbohydrates | 56 grams |
| Dietary Fiber | 8 grams |
| Protein | 10 grams |
| Sugar | 5 grams |
Reviews
This was very good and not too difficult to make. The leftovers the next day were even better.
This was absolutely delicious!
Really easy, delicious vegetarian main, would make again for sure.
I love this recipe – it’s a super simple weeknight go to with leftovers that reheat very well. I add spicy Italian sausage (Johnsonville) and more cheese and garlic. I like to use Rao’s marinara. I also do wall to wall sliced provolone on the top that I like to brown under the broiler for the last few minutes.
This was my second experience having eggplant. This recipe is ok. Personally I don’t think it’s anything to write home about.
This is so good!!
meh.
nothing about this would tempt me to make it again.
ok, but meh.
Easy and good! Added mushrooms with the onions. Didn’t have provolone but mozzarella did fine. 475 sounded a little to hot, so I cooked it at 425. Family loved it!
Delicious!!!! Will definitely make this again!!!
I had an eggplant I needed to use and found this recipe. I didn’t think I liked eggplant, but wanted to see. I made this yesterday for dinner with the following substitutions. Roasted the whole eggplant first, let it cool, then left the peel on and diced it. Added along w/the onion, fresh roasted minced garlic, celery. Cooked the gnocchi in a heavy skillet, saved pasta water. Added veggies to gnocchi, then added low-fat Alfredo sauce INSTEAD of marinara. Added basil to taste, used mozzarella (instead of provolone) then the pasta water to desired consistency. Put in oval casserole dish w/parchment paper for easy clean-up, baked at 375 degrees for 20 minutes, then mixed panko bread crumbs, parmesan and mozzarella together and put on top and baked until golden-brown. After eating this dish, I’m a fan of eggplant. Delish and it was great! : ) Thanks Food Network Kitchen for this wonderful recipe!