Italian gnocchi, although we call dumplings, but still they relate to pasta. And like any pasta, they blend perfectly with any sauces and vegetables. Besides the fact that gnocchi can just pour sauce, even tastier they are obtained in casseroles. Mix boiled dumplings with fried eggplant, pour tomato marinara sauce, sprinkle with cheese and bake until crisp. The dish acquires not only a fantastic taste and aroma, but also appetizing texture of soft tender vegetables, dense, slightly chewing gnocchi and viscous cheese. Nutrition value of one serving: (total 4) Calories 346, total fat 10 g, saturated fat g, proteins 10 g., Carbohydrates 56 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Time: 55 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 small eggplant (approximately 0.5 kg.), Chopped cubes
- 350 gr frozen or fresh plain gnocchi
- 1.5 tbsp. l olive oil
- 1 medium onion, diced
- 1 and 1/4 Art. baked garlic marinara sauce
- 1/4 tsp crushed red pepper flakes
- 40 gr grated cheese provolone
- Sprigs of fresh basil or oregano for serving, wish
Recipes with similar ingredients: eggplant, gnocchi (dumplings), sauce marinara, provolone cheese, red pepper flakes, oregano, basil
Recipe preparation:
- Preheat the oven to 245 ° C.
- Boil water in a large saucepan. Pour into boiling water gnocchi and cook according to the instructions on the package. Then drain the water, the tide separately 0.5 tbsp.
- Meanwhile, in a large frying pan with non-stick coating on moderately high heat heat oil. Sprinkle onions and 1/8 tsp. salt. Fry for 5 minutes, stirring occasionally, until soft. Add eggplant and fry, stirring, another 10 – 12 minutes, until they become very soft, and onions become golden brown. Take off plates. Add to the pan gnocchi, 0.5 tbsp. their water, marinara sauce and Red pepper. Mix everything.
- Transfer the eggplant and gnocchi mixture to an oval or 22 cm square baking dish. Sprinkle with cheese provolone. Bake on the top level of the oven for 15 minutes, until the casserole does not boil, and the cheese does not brown. Remove from the oven and leave for 5 minutes. Decorate the dish with twigs if desired the basilica.
