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Italian Eggplant Gnocchi Bake

This is a great way to get the hearty, cheesy goodness of eggplant parm, but in half the time - no breading or frying needed. And the good news is, when you get your eggplant from Sungrounded Farm, you’re getting a smaller and fresher fruit than the ones you get at the grocery store - that means way less chance of spongey eggplant.

  • 12 ounces frozen or fresh plain gnocchi

  • 1 1/2 tablespoons extra-virgin olive oil

  • 1 medium white onion, diced

  • Kosher salt

  • 2 small Italian eggplant (about 1 pound), diced

  • 1 1/4 cups store-bought roasted garlic marinara sauce

  • 1/4 teaspoon crushed red pepper flakes

  • 1 1/2 ounces shredded provolone

  • Sprigs fresh basil or oregano, for garnish, optional

For Instructions visit: https://www.foodnetwork.com/recipes/food-network-kitchen/italian-eggplant-gnocchi-bake-recipe-2121259