One-Pan Eggplant Parm Gnocchi

• 份量: 6
• 活動時間: 15
• 總時間: 35

食材

1 medium globe eggplant (about 1 pound)

3 cloves garlic

1 (8-ounce) ball fresh mozzarella cheese

1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated)

1/2 cup fresh or panko breadcrumbs

6 tablespoons olive oil, divided

1 teaspoon plus 1/8 teaspoon kosher salt, divided

2 (16- to 18-ounce) packages fresh, shelf-stable, or frozen potato gnocchi (do not thaw), divided

1/4 teaspoon red pepper flakes

1 (about 24-ounce) jar marinara sauce (about 3 cups), such as Rao's

Fresh basil leaves, for garnish (optional)

步驟

Cut 1 medium eggplant into 1/2-inch cubes (about 5 cups). Mince 3 garlic cloves. Drain 1 (8-ounce) ball fresh mozzarella cheese, if needed, and cut into 1/2-inch cubes (about 1 1/2 cups).

Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated into a small bowl. Add 1/2 cup fresh or panko breadcrumbs, 1 tablespoon of the olive oil, and 1/8 teaspoon of the kosher salt. Stir with a fork to combine.

Heat 1 tablespoon of the olive oil in a 12-inch cast iron or other large broiler-safe, heavy-bottomed skillet over medium heat until shimmering. Break up 1 package of the potato gnocchi into individual gnocchi and add to the skillet in a single layer. Cover (a baking sheet or the lid of a Dutch oven works well) and cook undisturbed until the bottoms are golden-brown, 3 to 5 minutes.

Transfer to a rimmed baking sheet and spread out in a single layer. Add 1 tablespoon of the olive oil to the pan and repeat cooking the remaining package of gnocchi and transferring to the baking sheet. Meanwhile, arrange a rack 6 to 8 inches below the broiling element and set the oven to broil.

Heat the remaining 3 tablespoons olive oil in the now-empty pan until shimmering. Add the eggplant, season with the remaining 1/2 teaspoon kosher salt, and cook, stirring occasionally, until browned in spots and tender, about 5 minutes. Add the garlic and 1/4 teaspoon red pepper flakes and sauté until fragrant, about 1 minute.

Carefully pour in 1 (about 24-ounce) jar marinara sauce. Stir to combine and bring to a simmer. Remove the pan from the heat. Add the gnocchi and stir to combine. Add half the mozzarella and stir to combine. Spread the mixture out into an even layer. Sprinkle with the remaining mozzarella and breadcrumb mixture.

Transfer the pan to the oven and broil until the cheese is melted and the breadcrumbs are golden brown, 4 to 6 minutes. Garnish with torn fresh basil leaves if desired.

筆記

https://www.thekitchn.com/eggplant-parmesan-gnocchi-recipe-23553676