One Pan Gnocchi Margherita by @louloukitchen_

≈ 30 min

4 servings

🍝

300 g

Gnocchi

🍅

250 g

Tomato sauce

🍆

150 g

Eggplant

🍅

100 g

Cherry tomatoes

🧅

100 g

Onion

🌿

5 g

Oregano

🧀

130 g

Buffalo mozzarella

🧀

150 g

Parmesan

🌿

5 g

Basil

  1. Dice
    • onion
    • eggplant

    Finely dice the onion and cut the eggplant into small cubes.

  2. Halve
    • cherry tomatoes
    • fresh basil

    Halve the cherry tomatoes and tear the fresh basil leaves.

  3. Heat
    • onion

    Heat the large skillet over medium heat and add the diced onion.

  4. Cook
    • onion

    Cook the onion for 3 minutes and stir until softened.

  5. Add
    • eggplant
    • onion

    Add the eggplant cubes to the skillet and stir with the onion.

  6. Cook
    • eggplant

    Cook the eggplant for 5 minutes until lightly tender.

  7. Add
    • pan-frying gnocchi
    • eggplant
    • onion

    Add the pan-frying gnocchi and stir to combine with the vegetables.

  8. Cook
    • pan-frying gnocchi

    Cook the gnocchi for 3 minutes, stirring until lightly golden.

  9. Pour
    • tomato sauce
    • dried oregano

    Pour in the tomato sauce and add the dried oregano.

  10. Add
    • cherry tomatoes
    • tomato sauce
    • dried oregano

    Add the halved cherry tomatoes and stir until evenly coated.

  11. Simmer
    • tomato sauce
    • pan-frying gnocchi

    Simmer the mixture for 5 minutes until the sauce is hot and slightly reduced.

  12. Tear
    • buffalo mozzarella
    • Parmesan cheese
    • Gnocchi

    Tear the buffalo mozzarella over the gnocchi and grate the Parmesan cheese on top.

  13. Cook
    • buffalo mozzarella
    • Parmesan cheese

    Cover the skillet and cook for 2 minutes until the mozzarella melts.

  14. Serve
    • fresh basil

    Scatter the fresh basil over the dish and serve immediately.

One Pan Gnocchi Margherita by @louloukitchen_

≈ 30 min

4 servings

🍝

300 g

Gnocchi

🍅

250 g

Tomato sauce

🍆

150 g

Eggplant

🍅

100 g

Cherry tomatoes

🧅

100 g

Onion

🌿

5 g

Oregano

🧀

130 g

Buffalo mozzarella

🧀

150 g

Parmesan

🌿

5 g

Basil

Preparation Steps

  1. Step 1/14

    Finely dice the onion and cut the eggplant into small cubes.

    🧅onion
    🍆eggplant
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Halve the cherry tomatoes and tear the fresh basil leaves.

    🍅cherry tomatoes
    🌿fresh basil
    🔪chef's knife
    🪵cutting board

  3. Step 3/14

    Heat the large skillet over medium heat and add the diced onion.

    🧅onion
    🍳large skillet
    🥄wooden spoon

  4. Step 4/14

    Cook the onion for 3 minutes and stir until softened.

    🧅onion
    🍳large skillet
    🥄wooden spoon

  5. Step 5/14

    Add the eggplant cubes to the skillet and stir with the onion.

    🍆eggplant
    🧅onion
    🍳large skillet
    🥄wooden spoon

  6. Step 6/14

    Cook the eggplant for 5 minutes until lightly tender.

    🍆eggplant
    🍳large skillet
    🥄wooden spoon

  7. Step 7/14

    Add the pan-frying gnocchi and stir to combine with the vegetables.

    🍳pan-frying gnocchi
    🍆eggplant
    🧅onion
    🍳large skillet
    🥄wooden spoon

  8. Step 8/14

    Cook the gnocchi for 3 minutes, stirring until lightly golden.

    🍳pan-frying gnocchi
    🍳large skillet
    🥄wooden spoon

  9. Step 9/14

    Pour in the tomato sauce and add the dried oregano.

    🍅tomato sauce
    🌿dried oregano
    🍳large skillet
    🥄wooden spoon

  10. Step 10/14

    Add the halved cherry tomatoes and stir until evenly coated.

    🍅cherry tomatoes
    🍅tomato sauce
    🌿dried oregano
    🍳large skillet
    🥄wooden spoon

  11. Step 11/14

    Simmer the mixture for 5 minutes until the sauce is hot and slightly reduced.

    🍅tomato sauce
    🍳pan-frying gnocchi
    🍳large skillet
    🥄wooden spoon

  12. Step 12/14

    Tear the buffalo mozzarella over the gnocchi and grate the Parmesan cheese on top.

    🧀buffalo mozzarella
    🧀Parmesan cheese
    🧀box grater
    🍳large skillet

  13. Step 13/14

    Cover the skillet and cook for 2 minutes until the mozzarella melts.

    🧀buffalo mozzarella
    🧀Parmesan cheese
    🍳large skillet

  14. Step 14/14

    Scatter the fresh basil over the dish and serve immediately.

    🌿fresh basil
    🍳large skillet

Composition

Ingredients

Types

Vegetables, Dairy

Ingredients

Gnocchi, Tomato sauce, Eggplant, Cherry tomatoes, Onion, Oregano, Buffalo mozzarella, Parmesan, Basil

Notes

Gnocchi (pan-fry type), Eggplant (optional, added for her son), Basil (a few leaves)

Allergens

milk

Dietetics

Dietary regimen

vegetarian

Calories

510 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 52g, Fat: 23g, Fiber: 5g, Sugars: 8g, Saturated fat: 13g

Nutritional Information

Minerals

Calcium: 510mg, Sodium: 780mg, Potassium: 430mg, Iron: 2mg

Vitamins

Vitamin A: 180µg, Vitamin C: 18mg, Vitamin B12: 0.8µg, Vitamin K: 18µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

14 steps

Equipments

Utensils

large skillet, chef's knife, cutting board, wooden spoon, box grater

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Family Dinner

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Cheesy, Saucy, Juicy

Flavors

Tomato, Savory, Herbal, Creamy, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Cool completely,Store in an airtight container), freezer : 30 days (Store in a freezer-safe airtight container,Freeze before adding fresh basil when possible)