Mozzarella Gnocchi Bake
Store-bought gnocchi surrounded by a bubbling tomato-ricotta-sauce and sautéed eggplants with melted, golden mozzarella cheese on top. This recipe is wholesome comfort food at its best.
Kochutensilien
- 1 sauté pan
- 1 casserole dish
Zutaten
- 1 eggplant *
- 2 teaspoon olive oil
- salt
- 1 shallot
- 2 cloves of garlic
- 250 g tomatoes (≈9 oz)
- 1 tablespoon tomato paste
- ½ teaspoon coconut blossom sugar or brown sugar
- 250 g finely diced or strained tomatoes ** (≈9 oz ir 1 cup)
- 30 g ricotta cream cheese (1.5 tbsp)
- 20 g cream cheese (1 tbsp)
- ½ teaspoon Italian or Mediterranean herb blend (like dried thyme, marjoram, basil, and oregano)
- pepper
- 250 g store-bought gnocchi (≈9 oz)
- 120 g mozzarella cheese (fat-reduced) (≈4.3 oz)
- fresh basil leaves for serving
Anleitungen
- Preheat the oven to 200°C or 400°F.
Eggplant
- Wash the eggplant, cut it in half lengthwise twice and then into very thin slices. In a pan, add a teaspoon of oil, the eggplant and a pinch of salt and sauté the eggplant over medium-high heat for about five minutes. Meanwhile, peel and dice the shallot, also peel and mince the garlic. Wash and halve the cherry tomatoes.
Tomato Sauce
- Transfer the eggplant to a plate, set aside for a moment and add the remaining oil, the garlic, and onions to the pan. Sauté over medium heat with a pinch of salt until translucent. The add the cherry tomatoes, tomato paste and sugar and sauté for a two to three minutes, stirring occasionally.
- Reduce the heat, add the canned tomatoes, and stir in the ricotta and cream cheese. Put the eggplant back in the pan, mix well and let the sauce simmer for a minute or two and then add the herbs and season to taste with salt and pepper.
Bake in the Oven
- Mix in the gnocchi and transfer the gnocchi sauce mixture to a casserole dish. Cut the mozzarella cheese into slices and spread it all over the casserole. Put it in the oven for about 15 minutes. Garnish with fresh basil leaves before serving.
Notizen
*Instead of eggplant, use zucchini, mushrooms, or spinach. Mushrooms can be added along with the tomatoes without having to be sautéed first. Fresh or thawed (and squeezed) spinach can simply be mixed into the sauce just before you add the gnocchi.
**Canned peeled tomatoes can be used instead. Put them in a bowl beforehand and mash them with your hands to make the sauce more creamy.
Nutritional values per serving:
- calories: 453 kcal
- fat: 15.5 g
- saturated fatty acids: 6.9 g
- carbohydrates: 52.8 g
- sugar: 13.4 g
- dietary fiber: 5.9 g
- protein: 22.5 g
Nährwerte
Calories: 453kcal
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