Take-out Tuesday, Italian Gnocchi Gratin
The “Chef” whipped this up for dinner the other night
Italian Gnocchi Gratin!
I don’t have any photos of the preparation steps
because he didn’t tell me what he was making
until it was time to put it in the oven
when I snapped the photo below
It bakes at 425 degrees F for 15 minutes and dinner is ready!
The gnocchi is paired with sauteed eggplant and onions,
and baked in roasted garlic marinara sauce
with Mozzarella and Parmesan cheese
It is so good, you won’t even miss the meat!
I was glad he made a big gratin
and couldn’t wait to have it again 2 days later
We covered the leftovers with foil to reheat them
and it tasted just as great the 2nd time!
This recipe is adapted from Food Network
Italian Gnocchi Bake
Equipment
- shallow baking dish
Ingredients
- 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, optional
- 1 1/2 ounces shredded Mozzarella cheese
- Finely grated Parmesan
Instructions
- Preheat the oven to 475 degrees F. Bring a large pot of water to a boil.
- Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving 1/2 cup of the cooking liquid.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and the onions are golden brown, 10 to 12 minutes. Remove from the heat.
- Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the eggplant mixture and stir to combine.
- Transfer the eggplant-gnocchi mixture to a 9-inch oval or square baking dish. Sprinkle with Mozzarella and Parmesan.. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes.
Gnocchi is a nice change up from pasta
Enjoy!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party / Creative Crafts
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Yummmm!
Thanks Rita, soo good!
Looks delicious. Are you sure your son isn’t Sicilian?😂
Ha ha, thanks Bernadette!
Look at all that cheesy goodness on top of that gnocchi…! Comfort food at it’s best and I love recipes that provide easy re-heats and leftovers. Lucky you to have your ‘chef’ Jenna! ♥
Don’t you love cook once, eat twice! And yes, I am so lucky, thanks Mary 🙂
I tried to make homemade gnocchi a week ago. It tasted like school paste. Why didn’t I know to wait for you?
Try, try again.
I’ve never tried to make gnocchi from scratch, the packaged gnocchi is very good and much easier 🙂
Jenna, how great you have your own personal Chef. I love Italian food and this is definitely a keeper recipe. And best of all it is just as good reheated! Happy October 🍂
Thanks Pam, he spoils me rotten 🙂
That looks amazing and so comforting!
Thank you Angie, it was so good!
This is a fun casserole!
It was really good 🙂
That has my name all over it! Yum!
Thanks Nancy, it was so good!
Looks delicious and I love anything that reheats well.
Me too, cook once, eat twice!
Oh my ! This sounds fantastic with the pasta and the eggplant and all that cheese. Delicious.
Thank you Judee, it was really good~
I know you’re so grateful to have an in house chef, Jenna! His gnocchi meal looks fabulous. My in house son is not a cook, but he is very helpful with other things of which I am thankful. We are blessed.
Thank you Kitty, yes we are very blessed!
I bet this dish tastes delicious and thanks for sharing the recipe. I hope you have a nice weekend.
Julie’s Creative Lifestyle
Thanks so much Julie!
Yum is right Jenna! This sounds and looks delicious. And I love it too when leftovers taste just as good as the original. Happy Monday!
Thanks Kim, it was really good 🙂