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Gnocchi with eggplant, tomato & mozzarella
Gnocchi with eggplant, tomato & mozzarella
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Effortless Italian-style baked gnocchi for a delicious dinner in minutes using store-bought gnocchi.
Ingredients:
  • 450g eggplant
  • 180g bocconcini
  • 100g prosciutto slices (optional)
  • 500g fresh gnocchi
  • 60ml (1/4 cup) olive oil
  • 2 cloves garlic
  • 400g grape tomatoes
  • 20g grated parmesan
  • 1/4 bunch basil
Instructions:
  • 1. Bring a large saucepan of salted water to a boil. 2. Cut eggplant into 1cm pieces and tear bocconcini and prosciutto slices into quarters, if using. 3. Cook eggplant in the boiling water for 1 minute until slightly softened, then remove with a slotted spoon. 4. Add gnocchi to the boiling water and cook for 2 minutes or until warmed through, then drain.
  • Preheat the grill to high. In a 25cm ovenproof frying pan, heat 1 1/2 tablespoons of oil over medium heat. Add the gnocchi and cook for 5 minutes, tossing occasionally until golden, then remove from the pan. Heat the remaining 1 1/2 tablespoons of oil in the same pan. Add the eggplant and cook for 3 minutes, tossing until golden. Crush in the garlic, add the tomatoes, and cook for another 3 minutes until tomatoes soften. Stir in the bocconcini, prosciutto, and the cooked gnocchi.
  • Transfer mixture into either a frying pan or divide it into 4 x 12cm ovenproof dishes. Sprinkle with Parmesan and grill for 8 minutes until cheese is melted and golden. Garnish with small basil leaves and serve immediately.

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