Baked Gnocchi with Tomatoes, Spinach and Eggplant

Name: Baked Gnocchi with Tomatoes, Spinach and Eggplant
Prep time: 20 min
Cook time: 10 min
Yield: 4
Ingredients: 1 pound; 2 Tablespoons; 1 whole; 6 cloves; 1 pinch; 1 whole; 1 can; 4 leaves; 2 teaspoons; 1 teaspoon; 3 cups; 2 cups

This Italian take on a casserole is a lighter version of a mash-up of baked gnocchi and eggplant Parmesan, with a little ratatouille attitude. Use homemade gnocchi for extra scratch-made appeal or use store-bought gnocchi for a quick, easy and comforting weeknight dinner. Great as a vegetarian main dish or as an accompaniment to other Italian-inspired main courses.

By tastykitchen · From Open Recipes · 12 ingredients

Jump to recipe ↓

Baked Gnocchi with Tomatoes, Spinach and Eggplant

Baked Gnocchi with Tomatoes, Spinach and Eggplant

Baked Gnocchi with Tomatoes, Spinach and Eggplant

Ingredients

Directions