Eggplant and Gnocchi in a Spicy Tomato Sauce

A comforting Italian-inspired dish that combines tender vegetables with pillowy potato gnocchi.
It offers steady energy while remaining light but satisfying.
Eggplant becomes soft and flavorful as it cooks in a rich tomato sauce.
A touch of chili brings gentle heat that complements the savory flavors.
Fresh herbs and Parmesan create the perfect finishing touch for this hearty meal.
Ideal for maintaining a steady plant-forward lifestyle.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

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Olivia

Eggplant and Gnocchi in a Spicy Tomato Sauce

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Eggplant and gnocchi in a spicy tomato sauce with garlic, herbs, and fresh basil. An easy Italian-inspired vegetarian dinner that\'s hearty, flavorful, and ready in 40 minutes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course, Snack

Cuisine: Italian

Calories: 327

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 1 pound 500 g potato gnocchi
• 1 medium eggplant diced
• 2 tablespoons olive oil
• 1 small onion diced
• 3 cloves garlic minced
• 1 can 14 ounces diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon crushed red pepper flakes adjust to taste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• Salt to taste
• Black pepper to taste
• 1/4 cup fresh basil chopped
• 1/4 cup grated Parmesan cheese optional

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Equipment

5 Quart Pot

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soup pot with lid

Frying Pan

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Large Deep Frying Pan

Cooking Instructions

 

1. Cook the gnocchi according to the package directions until they float to the surface. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the diced eggplant and cook for 8–10 minutes until golden and tender.
4. Stir in the onion and cook for 3-4 minutes until softened.
5. Add the garlic and cook for 30 seconds until fragrant.
6. Stir in the diced tomatoes, tomato paste, crushed red pepper flakes, Italian seasoning, smoked paprika, salt, and black pepper.
7. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
8. Add the cooked gnocchi and gently toss until evenly coated with the spicy sauce.
9. Cook for another 2-3 minutes until everything is heated through.
10. Garnish with fresh basil and Parmesan cheese, if desired, and serve immediately.

Nutrition

Calories: 327kcalCarbohydrates: 54gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 570mgPotassium: 430mgFiber: 7gSugar: 6gVitamin A: 562IUVitamin C: 7mgCalcium: 114mgIron: 5mg

Notes

• Salt the diced eggplant for 20 minutes before cooking to reduce bitterness if desired.
• Adjust the amount of red pepper flakes to suit your preferred spice level.
• Fresh mozzarella can be added during the final minute of cooking for a creamier dish.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

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