Imagine a dish that combines the creamy softness of gnocchi, the rich earthiness of roasted eggplant, and the bright freshness of caprese - all melted together in one irresistible, cheesy masterpiece. This Cheesy Eggplant Gnocchi Caprese is not just a meal; it's a culinary journey that transforms simple ingredients into a restaurant-worthy experience you can create right in your own kitchen. Get ready to impress your family and friends with a recipe that looks complicated but is surprisingly easy to master!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb eggplant, diced
- 1 package gnocchi
- 2 cups cherry tomatoes, halved
- 1 cup mozzarella cheese, shredded
- Fresh basil leaves
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even roasting.
- Dice the eggplant into uniform 1-inch cubes. Toss the eggplant cubes with 2 tablespoons of olive oil, salt, and pepper, ensuring each piece is evenly coated.
- Spread the seasoned eggplant cubes on the prepared baking sheet in a single layer. Roast in the preheated oven for 15-18 minutes, turning once halfway through, until the eggplant is golden brown and tender.
- While the eggplant is roasting, halve the cherry tomatoes and set aside. Chop fresh basil leaves and prepare the mozzarella cheese.
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, typically 2-3 minutes or until they float to the surface.
- Drain the gnocchi and reserve 1/4 cup of pasta water. Return the gnocchi to the pot.
- Add the roasted eggplant cubes to the gnocchi. Gently toss to combine, using a small amount of reserved pasta water if needed to prevent sticking.
- Transfer the gnocchi and eggplant mixture to a serving dish. Top with halved cherry tomatoes and sprinkle generously with shredded mozzarella cheese.
- Place the dish under the broiler for 2-3 minutes, or until the cheese is melted and slightly golden and bubbly.
- Remove from the broiler and garnish with fresh basil leaves. Drizzle with a small amount of high-quality olive oil.
- Serve immediately while hot, ensuring each serving has a mix of gnocchi, eggplant, tomatoes, and melted cheese.
Tips
- Choose firm, glossy eggplants for the best roasting results. Avoid eggplants with soft spots or wrinkled skin.
- Cut eggplant into uniform cubes to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- Don't skip the parchment paper - it prevents sticking and makes cleanup a breeze.
- For extra flavor, consider adding a pinch of dried oregano or red pepper flakes when seasoning the eggplant.
- Use fresh mozzarella if possible for a more luxurious, creamy texture when melted.
- Watch the broiler carefully - cheese can go from perfectly golden to burnt in seconds.
- If your gnocchi seems dry, use the reserved pasta water to help create a light sauce and prevent sticking.
- Serve immediately while the cheese is still melted and gnocchi is warm for the best dining experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 25mg
