It's still pumpkin season! At least at Trader Joe's... so run and get yourself some of these pumpkin gnocchi for a sweet and savory dinner. I love baked gnocchi for a really easy dinner with little clean up. Just add gnocchi to a casserole dish with marinara sauce, veggies, and cheese and bake in the oven for 50ish minutes!
Hope you love it xo
ingredients
1 small eggplant, diced
1 tbsp olive oil
1/4 tsp salt
1 cup cherry tomatoes, cut in half
14 oz pumpkin gnocchi (I used Trader Joe's)
24 oz marinara (I used Carbone tomato basil marinara)
5 oz mozzarella
2 tbsp grated parmesan
1/4 cup shredded cheddar cheese
5-6 fresh basil leaves
1 tbsp fresh thyme
1 tbsp bread crumbs (I used crunchy munch burnt toast flavor)
recipe (makes 6 servings)
preheat oven to 375F
cut eggplant into 1/4" thick cubes
add 1 tbsp olive oil to a large frying pan over high heat and add eggplant and sea salt
cook for 5-10 mins until fragrant, then add cherry tomatoes and cook for another 5-8 mins
add 1/2 of marinara sauce to the bottom of a 13x8 casserole dish to form a thin layer
add cooked eggplant, tomatoes, and sweet potato gnocchi to casserole dish
pour remaining 1/2 marinara on top of veggies and top with cheddar cheese, parmesan cheese, and mozzarella
top with fresh basil and thyme leaves, cover with aluminum foil, and bake in the oven for 50-60 mins
bring casserole dish out and add bread crumbs, place back into the oven on broil for 5 mins
serve with a few more basil leaves and a sprinkle of parmesan, and enjoy!
prep time: 1 hr 20 mins
nutrition per serving: 360 calories, 9g protein, 35g carbohydrate, 18g fat, 6g fiber
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