Ingredients
Roasted Gnocchi
- 17.6 oz shelf-stable gnocchi
- 1 tablespoon extra virgin olive oil
Roasted Vegetables
- 2 medium eggplants (1.5 lb / 0.68 kg total)
- 1 small yellow onion (about 1 cup diced)
- 3 tablespoons extra virgin olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Everything Else
- 8.8 oz ball of mozzarella cheese
- 6 tablespoons panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- 3 cups marinara sauce (1 (24 oz / 1.5 lb / 660 ml) jar)
- 2 cups baby spinach
- 1 oz grated parmesan cheese (about ¼ cup packed or ½ cup if microplaned)
- Fresh basil (optional, for serving)
Instructions
- Preheat Oven: Position oven racks in the upper- and lower-thirds of the oven and preheat to 450℉ (230℃).
- Roast Gnocchi and Vegetables: In an oven-safe dish (9×13-inch casserole or 12-inch skillet), toss gnocchi with 1 tablespoon extra virgin olive oil. On a large parchment-lined baking sheet, chop eggplants into 1-inch chunks and dice the onion. Toss them with 3 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Bake the gnocchi on the lower rack and vegetables on the top rack until eggplant is golden brown and gnocchi is lightly browned and hot, about 35 minutes. Remove both when done.
- Prepare Cheese and Breadcrumbs: Slice mozzarella into ¼-inch rounds. Tear half the slices into bite-sized pieces for mixing and keep the rest whole for topping. In a small bowl, mix panko breadcrumbs with 1 tablespoon olive oil and set aside.
- Combine Ingredients: Pour marinara sauce into the gnocchi dish and stir to combine. Season with salt and pepper to taste. Add baby spinach, half of the grated parmesan, torn mozzarella, and roasted eggplant and onions. Stir everything together well. Then top with remaining parmesan, whole mozzarella slices, and scatter the oiled panko mixture evenly on top.
- Bake to Finish: Return the assembled dish to the oven on the top rack. Bake uncovered until the sauce is bubbling, mozzarella is melted, and the panko topping is golden and crispy, about 10 to 12 minutes. Garnish with fresh basil if desired before serving.
Notes
- Mozzarella: Use fresh or low-moisture mozzarella. Slicing into rounds creates a classic eggplant parmesan look; shredded mozzarella can be used but melts faster.
- Marinara: Use a high-quality marinara sauce for best flavor; Rao’s is recommended. Adjust seasoning as needed.
- Baby Spinach: This is about 2–3 handfuls. Can be omitted or replaced with finely chopped kale.
- Parchment Paper: Oven-safe up to about 425-450℉; check brand instructions if unsure.
- Parmesan: Grating method affects volume; 1 oz packed powder is about ¼ cup, microplaned fluffier is about ½ cup.
- Baking Times: May vary by oven and ingredient size; adjust time, or use broiler carefully to brown cheese.
- Scaling: Best not to double the recipe to avoid overcrowding; bake in batches if needed.
- Storage: Best fresh, but can refrigerate leftovers up to 3 days. Reheat covered in oven or microwave, topping with extra parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 47 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
