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Creamy Tomato Gnocchi with Eggplant

An image of prepared Creamy Tomato Gnocchi with Eggplant made with Prego® Creamy Tomato with Ricotta Sauce, Parmesan cheese, eggplant, onion, cherry tomatoes, garlic and photo gnocchi.
  • prep time: 15 min
  • total time: 35 min
  • serves: 6 people
  • calories: 471 1 serving

This Creamy Tomato Gnocchi with Eggplant recipe is a comforting Italian-inspired dish that brings together pillowy soft potato gnocchi with our velvety Creamy Tomato Sauce with Ricotta. Tender cubes of eggplant add a meaty texture, while sauteed onion, garlic and cherry tomatoes add fresh flavor. The dish gets finished with a sprinkle of toasted panko and Parmesan cheese for a touch of crunch and saltiness. This recipe comes together quickly, making it perfect for weeknight dinners that feel special.
 

Ingredients

  • 3 tablespoons olive oil (amount divided in recipe steps below)
  • 1/4 cup plain panko
  • 2 tablespoons grated Parmesan cheese
  • 1 eggplant (about 1 pound), cut into 1/2-inch cubes
  • 1 large onion, diced (about 1 cup)
  • 1 pint cherry tomatoes (2 cups), cut in half
  • 3 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 jar (23.75 ounces) Prego® Creamy Tomato with Ricotta Sauce
  • 32 ounces frozen potato gnocchi, cooked and drained according package directions, reserving 1/2 cup cooking water*

Instructions

  • Tips

    • *For best results, you'll want the gnocchi to be done at the same time as the rest of the recipe.  Try heating the water for the gnocchi just before you start cooking the eggplant (heating water to a boil takes about 10 minutes).  It's okay if it takes a bit longer.  The sauce part of the recipe can be kept warm while the gnocchi finishes cooking.

  • Step 1

    Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the panko and cook and stir until golden brown.  Remove the panko mixture from the skillet and stir in the cheese.

  • Step 2

    Heat the remaining 2 tablespoons oil in the skillet over medium heat.  Add the eggplant and onion and cook for 10 minutes or until the eggplant is tender.  Season with salt and pepper.  Add the tomatoes, garlic and Italian seasoning and cook and stir for 2 minutes.

  • Step 3

    Stir in the sauce and heat to a boil.  Cook for 5 minutes.  Add the sauce mixture to the cooked gnocchi and toss to coat.  For thinner sauce, stir in some of the reserved cooking water.  Sprinkle with the panko mixture and chopped fresh basil, if desired, before serving.

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Made With

Calories 471
Total Fat 12 g
Sat. Fat 4.7 g
Trans Fat 0 g
Cholesterol 19 mg
Sodium 1013 mg
Total Carb 80 g
Dietary Fiber 5 g
Sugar 12 g
Protein 9 g
Vitamin D 0 %DV
Calcium 9 %DV
Iron 11 %DV
Potassium 15 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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