TOMATO-EGGPLANT GNOCCHI
A hearty but not-too-heavy, one-skillet summer dinner that's vegetarian too. Storebought gnocchi cook atop an eggplant and tomato sauce. Red pepper flakes give the dish a touch of heat that's tempered by creamy ricotta when served.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Heat 1/4 cup oil in a large skillet over medium. Add eggplant, season generously with salt, cover, and cook, stirring occasionally, until tender, about 10 minutes. Transfer to a plate.
- Add remaining 2 tablespoons oil to skillet over medium heat. Add garlic and red-pepper flakes and cook, stirring, until fragrant, 1 minute. Add tomatoes and simmer, stirring, until slightly thickened, 5 minutes. Return eggplant with any juices to skillet; season with salt. Add gnocchi in a single layer atop eggplant, cover, and cook until tender, 6 to 8 minutes (or, if using frozen, about 1 minute more). Sprinkle with basil and serve, topped with a spoonful of ricotta, more basil leaves, pepper, and a drizzle of olive oil.
EASY GNOCCHI WITH TOMATO SAUCE
This gnocchi dish works for meatless Monday, and from start to finish can be plated in less than 20 minutes. If desired, add some cheese or other spices and herbs.
Provided by thedailygourmet
Categories Gnocchi
Time 15m
Yield 3
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
- Meanwhile, heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
- Add tomatoes with liquid and season with salt and pepper. Cook tomato sauce until slightly thickened, 5 to 10 minutes.
- Once gnocchi float to the top, drain, and transfer to a serving dish. Top gnocchi with tomato sauce and sprinkle with basil chiffonade.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 32.1 g, Cholesterol 28.4 mg, Fat 13.8 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 419.9 mg
ISABELLA'S GNOCCHI WITH TOMATO AND EGGPLANT SAUCE
Make and share this Isabella's Gnocchi With Tomato and Eggplant Sauce recipe from Food.com.
Provided by ImPat
Categories Vegetable
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Season eggplant well with salt and set aside for 20 minutes (this will remove any bitterness).
- Meanwhile or the sauce, heat 1 tablespoon oil in a saucepan over medium heat and then add garlic, tomatoes and sugar and season with salt and pepper and then bring to the boil and then reduce heat to low and simmer stirring occasionally for 8 minutes or until thickened and stir in shredded basil.
- Rinse eggplant and pat dry.
- Heat remain oil in a large frying pan and cook eggplant for 6 minutes, turning, or until golden and then drain on paper towel, then stir into tomato sauce, set aside.
- For the gnocchi, place ricotta, parmesan (or pecorino), egg, nutmeg and 35 gram (1/4 cup) flour in a bowl and season with salt and pepper and using your hands mix to form a soft dough, add remaining flour and mix to a stiff dough.
- Transfer dough to a floured surface and roll into 4 logs.
- Cut each roll into 8 pieces and gently roll each ball of gnocchi over the back of a fork to create little ridges.
- Bring a pot water to the boil and cook gnocchi for 2 minutes or until they rise to the surgace and remove with a slotted spoon.
- Add drained gnocchi to the pan of sauce and then stire over a low heat until armed through.
- Divide among bowls and then serve with extra basil and parmesan (or pecorino).
ITALIAN EGGPLANT GNOCCHI BAKE
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
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 WITH TOMATO SAUCE
My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.
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