Cheesy Eggplant Gnocchi Caprice (under 30 minutes)

Eggplant with Cheese Gnocchi Caprice is made with eggplant cubes cooked in garlic tomato sauce with gnocchi, spinach, small pieces of fresh mozzarella cheese and fresh basil. very good!

Eggplant gnocchi caprese

Gnocchi Eggplant Caprice Pan with cheese is perfect. It’s lean meat but worth craving with a healthy helping of veggies: eggplant, tomato, and spinach. Plus, it comes together in under 30 minutes. This is another favorite recipe for nucci Grilled chicken gnocchi in roasted red pepper sauceAnd, for a low-carb version, try my own Cauliflower gnocchi.

I cooperated with DelaloMy favorite pasta company, for making this delicious dish. I decided to use their pre-made cans Gnocchi potatoesThey are light and airy, perfect for when you want a quick bite. If you want to spend more time making it yourself, I also love it Dumplings kit.

I tested this dish on my brother and family last night, and they all loved it! Even the kids enjoyed it! It is a great vegetarian main dish for meat eaters to enjoy. Perfect for meatless Mondays, Lent, or any night of the week.

Delallo also sells Gnocchi is gluten free For those who need to eat gluten.

What makes something a Caprice?

Caprese is popular Italian salad It consists of tomatoes, mozzarella, basil and olive oil, salt and pepper. Caprese ingredients can be used in other dishes such as Italian gnocchi, pasta dishes, or pizza.

How to Serve Eggplant Gnocchi Caprese

This vegan gnocchi would be great with A. Salad And your favorite bread to absorb sauce. You can also make this gnocchi a side dish and pair it with a protein like fish or chickens.

More Caprese recipes you’ll love:

Gnocchi Pan of Eggplant Caprese with Cheese

436 Callus 15th protein 66 Carbohydrates 11 Fats

Preparation time: 10 Accurate

Cooking time: 15th Accurate

Total time: 25 Accurate

Eggplant with Cheese Gnocchi Caprice is made with eggplant cubes cooked in garlic tomato sauce with gnocchi, spinach, small pieces of fresh mozzarella cheese and fresh basil.

Bring the water to a boil, cook the gnocchi according to package directions and filter.
Meanwhile, put a large non-stick frying pan over medium heat and add the oil.
When the oil becomes 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 for about a minute.
Add the spinach gradually, stirring, until wilted. Once placed in the skillet, fry for one to two minutes or until tender.
Push it to one side of the pan with your spoon and add tomato paste, stirring, until it smells lightly creamy and warm.
Pour into a can of tomatoes and reduce heat to medium.
Cover the skillet and cook for 5 to 6 minutes, or until the eggplant is soft.
Add the cooked gnocchi, place the mozzarella on top, cover the saucepan and cook for 3 to 5 minutes, or until the cheese melts.
Garnish with shredded fresh basil and serve.

service: 11/2 cup, Calories: 436Calories, Carbohydrates: 66G, protein: 15thG, Fat: 11G, Saturated fat: 5G, Cholesterol: 30Mg, sodium: 900Mg, the basic: 7G, sugar: 5G