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.
- while the sauce simmers, 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 grated Parmesan-style cheese made with vegetarian rennet., if desired, and serve immediately.
Nutrition
Notes
• Cut the eggplant into evenly sized pieces so they soften at a similar rate. The pieces should be tender through the center before serving.
• Use a large frying pan and avoid crowding the eggplant, which makes browning more difficult.
• For a milder sauce, start with less than the listed teaspoon of chili flakes. Taste before adding more.
• Cook the gnocchi according to its package directions while the sauce simmers. Toss gently when combining to keep the dumplings intact.
• If the sauce becomes too thick, loosen it with a little gnocchi cooking water before combining. Add only enough to help the sauce coat the dumplings.