Best Gnocchi With Eggplant And Mozzarella Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ITALIAN EGGPLANT GNOCCHI BAKE



Italian Eggplant Gnocchi Bake image

Full-flavored, comforting gratin-like dish full of Italian goodness. It's surprisingly rich in fiber. Simple to make.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 7 milligrams, Sodium 725 milligrams, Carbohydrate 56 grams, Fiber 8 grams, Protein 10 grams, Sugar 5 grams

EGGPLANT GNOCCHI (GNOCCHETTI DI MELANZANE)



Eggplant Gnocchi (Gnocchetti Di Melanzane) image

Make and share this Eggplant Gnocchi (Gnocchetti Di Melanzane) recipe from Food.com.

Provided by Pinay0618

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

2 1/4 lbs eggplants
1 lb boiling potato
2 cups flour
1 tablespoon flour
1 egg
olive oil, salt and pepper
1 lb zucchini
12 ounces fresh jumbo shrimp, peeled
1 garlic clove, minced
1 little fresh oregano and thyme, finely minced
parsley
olive oil, salt, and pepper

Steps:

  • Cut the eggplant in half lengthwise, score the flesh in a deep diagonal pattern, salt them, oil them, and bake them in a preheated 400 F oven for about 20 minutes. When they are cool enough to handle, scoop out the flesh with a spoon, crumble the mixture by hand, and heat it over a brisk flame in a non-stick pan to drive off excess moisture.
  • While the eggplant is baking and cooking, boil the potatoes, skin them, and rice them. Make a mound of the cooked-down eggplant, riced potatoes and flour on your work surface, and work the egg into it, together with a pinch each of salt and pepper. Make gnocchi 3/4 of an inch long and half that in diameter, and set them aside on a lightly floured surface while you prepare the sauce (set a pot of water to heat while you're at it).
  • Cut the zucchini into rounds, and sauté them in olive oil with the garlic, thyme and oregano. Cover and simmer the vegetables for 10 minutes; in the mean time the water should have come to a boil. Salt it and add the gnocchi, while adding the shrimp and fresh parsley to the zucchini. The gnocchi will rise to the surface as they become done; remove them with a slotted spoon and add them to the sauce. Check seasoning and cook the gnocchi for a few minutes in the sauce, shifting them about in the pan by shaking it as if you were turning an omelet. Serve, garnishing the dish with finely sliced grilled eggplant if you want.

Nutrition Facts : Calories 348.3, Fat 2.8, SaturatedFat 0.6, Cholesterol 121.4, Sodium 110.5, Carbohydrate 61, Fiber 9.2, Sugar 6.2, Protein 21.1

GNOCCHI WITH EGGPLANT AND MOZZARELLA



Gnocchi with Eggplant and Mozzarella image

This stick-to-your ribs vegetarian dinner is a snap to make: Just hit the prepared pasta section of the grocery store for the gnocchi, roast some eggplant (do this step ahead, if you want), add marinara (store-bought is fine), and top with mozzarella.

Yield 6-8 servings

Number Of Ingredients 6

1 box fresh gnocchi
1 large eggplant
1/2 cup olive oil
1/2 teaspoon kosher salt
2 cups marinara sauce, store bought or homemade (your choice!)
1/2 cup mozzarella, cubed

Steps:

  • Preheat the oven to 400°F. Line a baking sheet with aluminum foil and set aside.
  • Cube the eggplant and toss it with the olive oil until evenly coated and spread them evenly on the lined baking sheet. Sprinkle the tops with the salt. Roast in the oven for about 20 minutes. Then quickly remove the pan from the oven and push the eggplant around with a wooden spoon so the cubes turn over. Then return the pan to the oven and roast for another 20 minutes or until the eggplant is lightly browned and collapsed. Remove from the oven and allow to cool.
  • Add the marinara sauce and roasted eggplant to a saucepan and warm over medium-low heat. You want the sauce to get heated through, but not boil or bubble.
  • While the sauce is warming, make the gnocchi according to package directions and divide the cooked dumplings evenly amongst three or four bowls.
  • Then add the cubed mozzarella to the sauce and stir for one minute so it gets tender but doesn't melt. Stir the sauce into the gnocchi and serve!

Related Topics