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