Gnocchi Eggplant Recipe at Mia Stanfield blog

Gnocchi Eggplant Recipe. Toss together with the oil, crushed. Add gnocchi in a single layer atop eggplant, cover, and cook until tender, 6 to 8 minutes (or, if using frozen, about 1 minute more). Add the remaining 2 tablespoons of oil to the skillet, along with the eggplant, onion, salt and pepper, and cook, stirring occasionally and adding more oil if the skillet looks dry, until. Pour in the can of tomatoes and decrease the heat to medium. Line a large baking sheet with parchment paper. Preheat the oven to 425 degrees f. Wash the eggplant and cut them lengthwise in half, or quarters depending on their size. Sprinkle with basil and serve, topped with a spoonful of ricotta, more basil leaves, pepper, and a drizzle of olive oil. Lay them in a sheet pan, cut side up, and poke them with a fork. Add the drained eggplant and gnocchi to the baking sheet. Preheat the oven to 350°f. Remove, let cool a little, and using a spoon, scoop the pulp from the skin. Bake until completely soft, 30 to 45 minutes. Return eggplant with any juices to skillet;

Preheat the oven to 350°f. Add the remaining 2 tablespoons of oil to the skillet, along with the eggplant, onion, salt and pepper, and cook, stirring occasionally and adding more oil if the skillet looks dry, until. Pour in the can of tomatoes and decrease the heat to medium. Preheat the oven to 425 degrees f. Add gnocchi in a single layer atop eggplant, cover, and cook until tender, 6 to 8 minutes (or, if using frozen, about 1 minute more). Remove, let cool a little, and using a spoon, scoop the pulp from the skin. Sprinkle with basil and serve, topped with a spoonful of ricotta, more basil leaves, pepper, and a drizzle of olive oil. Return eggplant with any juices to skillet; Wash the eggplant and cut them lengthwise in half, or quarters depending on their size. Bake until completely soft, 30 to 45 minutes.

Gnocchi With Eggplant, Squashed Tomatoes & Parmesan Viva

Gnocchi Eggplant Recipe Pour in the can of tomatoes and decrease the heat to medium. Preheat the oven to 350°f. Line a large baking sheet with parchment paper. Return eggplant with any juices to skillet; Add the drained eggplant and gnocchi to the baking sheet. Preheat the oven to 425 degrees f. Add gnocchi in a single layer atop eggplant, cover, and cook until tender, 6 to 8 minutes (or, if using frozen, about 1 minute more). Lay them in a sheet pan, cut side up, and poke them with a fork. Toss together with the oil, crushed. Remove, let cool a little, and using a spoon, scoop the pulp from the skin. Wash the eggplant and cut them lengthwise in half, or quarters depending on their size. Add the remaining 2 tablespoons of oil to the skillet, along with the eggplant, onion, salt and pepper, and cook, stirring occasionally and adding more oil if the skillet looks dry, until. Bake until completely soft, 30 to 45 minutes. Sprinkle with basil and serve, topped with a spoonful of ricotta, more basil leaves, pepper, and a drizzle of olive oil. Pour in the can of tomatoes and decrease the heat to medium.