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Cheesy Eggplant Gnocchi Caprese

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Cheesy Eggplant Gnocchi Caprese is made with diced eggplant simmered in a garlicky tomato sauce with gnocchi, spinach, melted bites of fresh mozzarella and fresh basil. So good!

Cheesy Eggplant Gnocchi Caprese
Eggplant Gnocchi Caprese

This Cheesy Eggplant Caprese Gnocchi Skillet is perfection. It’s meatless yet crave-worthy with a healthy helping of vegetables: eggplant, tomato, and spinach. Plus, it comes together in under 30 minutes. Another favorite gnocchi recipe is this Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce, and for a low-carb version, try my Cauliflower Gnocchi.

Eggplant with gnocchi sauce and mozzarella in a bowl.

I teamed up with DeLallo, my favorite pasta company, to make this delicious dish. I decided to use their pre-made boxed Potato Gnocchi, which are light and airy and perfect when you want a fast meal. If you want to spend a little more time making them yourself, I also love their gnocchi kit.

I tested this dish out on my brother and his family the other night, and they all loved it! Even the kids enjoyed it! It’s a great vegetarian main dish even meat eaters will enjoy. Perfect for meatless Mondays, Lent, or any night of the week.

Delallo also sells a gluten-free gnocchi for those who need to eat gluten free.

What makes something caprese?

Caprese is a popular Italian salad consisting of tomatoes, mozzarella, and basil and drizzled with olive oil, salt, and pepper. Caprese ingredients can be used in other dishes like this Italian gnocchi recipe, pasta dishes, or pizza.

How to Serve Eggplant Gnocchi Caprese

This vegetarian gnocchi would be great with a salad and your favorite bread to soak up the sauce. You could also make this gnocchi the side dish and pair it with a protein like fish or chicken.

delallo gnocchignocchi with eggplantCheesy Eggplant Gnocchi Caprese

More Caprese Recipes You’ll Love:

Cheesy Eggplant Caprese Gnocchi Skillet

4.72 from 49 votes
Cheesy Eggplant Gnocchi Caprese is made with diced eggplant simmered in a garlicky tomato sauce with gnocchi, spinach, melted bites of fresh mozzarella and fresh basil.
Course: Dinner
Cuisine: Italian
Cheesy Eggplant Gnocchi Caprese
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Yield: 4 servings
Serving Size: 1 1/2 cups


  • 16 oz package Delallo gnocchi, or gluten-free gnocchi
  • 1 tbsp olive oil
  • ½ large onion or 1 small onion, chopped
  • 1 tsp kosher salt
  • 1 lb eggplant, diced
  • 2 cloves garlic, crushed
  • 5- ounce container baby spinach
  • 1 tbsp tomato paste
  • 28- oz can San Marzano Style crushed tomatoes
  • 6 leaves fresh basil
  • 6 oz small mozzarella cheese balls


  • Bring water to a boil, cook gnocchi according to package directions and drain.
    drained gnocchi
  • Meanwhile, set a large nonstick skillet over medium heat and add the oil.
  • When the oil is warm, add the onion, eggplant and salt to the pan and saute for about 3 minutes, or until it begins to soften, then add the garlic and cook until fragrant, about 1 minute.
    diced eggplant in skillet
  • Gradually add the spinach, stirring until it wilts. Once it’s all in the pan, saute for 1 to 2 minutes, or until it cooks down.
  • Push it to one side of the pan with your spoon and add the tomato paste, stirring until it smells lightly caramelized and toasty.
  • Pour in the can of tomatoes and decrease the heat to medium.
  • Cover the pan and cook for 5 to 6 minutes, or until the eggplant is tender.
  • Add the cooked gnocchi, place the mozzarella on top, cover the pan and cook 3 to 5 minutes, or until the mozzarella is melty.
  • Garnish with torn fresh basil and serve.

Last Step:

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Serving: 1 1/2 cups, Calories: 436 kcal, Carbohydrates: 66 g, Protein: 15 g, Fat: 11 g, Saturated Fat: 5 g, Cholesterol: 30 mg, Sodium: 900 mg, Fiber: 7 g, Sugar: 5 g


This post is sponsored by Delallo. Thank you for supporting the brands that I love.

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87 comments on “Cheesy Eggplant Gnocchi Caprese”

  1. This is a great recipe! I used my home canned tomatoes and added some baking soda, just a pinch, to cut the acid. I also added red pepper flakes, shredded Asiago and a hint of spicy adobo! So delicious! Thank you!! 

  2. The idea was good but the crushed tomatoes made it taste bitter. Needs more spices or sub out a marinara. Otherwise it would have been excellent! 

  3. Made as written and it was really good.  The basil is essential.  It is amazingly good with so few ingredients.  I loved everything.  I made some Italian sausages on the side for the meat lovers but I didn’t miss the meat at all.  The gooey mozzarella was so good in it.

  4. Fabulous. Added some garlic powder, red pepper flakes, extra garlic, jarred sauce instead of canned tomatoes. So good and I’m not an eggplant lover! Love all your recipes and recommend your site to EVERYONE. It’s the first site I go to when I make something.

  5. This recipe is delicious. I left out the cheese to make it vegan. All the flavors are striking and it’s easy!

  6. This was ok. I love the concept and would make it again but in lieu of the crushed tomatoes I would use a homemade marinara sauce or a favorite jarred one. 

  7. This was fantastic! I’ve never had eggplant before and it was so yummy. The sauce was excellent. I added some Italian seasoning, red pepper flakes and a little sugar to the sauce. 

  8. This was terrible because it had no spices for the sauce. All I tasted was the bitterness from the crushed tomatoes.

  9. Delicious. I had leftover sauce from the other day added eggplant, fresh mozz, and had over butternut squash noodles. I couldn’t find GF gnocchi locally. 

  10. When I saw this recipe on the meal plan I was like meh, but I’ll stick to the weekly plan.  So glad i did!  We made it as stated and it was delicious, no need to change anything in my opinion.  Thanks Gina!

  11. Avatar photo
    Becky Potter

    I’m added this to the menu this week. I will switch out the egg plant with Chicken and see how it goes! Have you ever done that? 

  12. This recipe is probably one of my favorite things I’ve made with eggplant. The flavors all go together so wonderfully. It’s also really filling and doesn’t need a side (although I did enjoy a slice of fresh buttered bread with it). I will definitely be making it again!

    I made a few minor changes. I realized I didn’t have the crushed tomatoes, so I ended up dicing fresh ones, adding a little tomato paste to them, and cooking them down on the stove first. Obviously, it was considerably more effort than a can of crushed ones would be, but they turned out so flavorful that I had no regrets.

    Also, I wasn’t sure how much the average eggplant weighs, so I used two medium-sized. This was likely slightly more than a pound. So, I also adjusted some other things accordingly–more olive oil, more cheese, etc.
    (On that note, absolutely DO NOT skip out on the mozzarella balls. They are essential. I mean, if you have to make it without them I’m sure it will still taste good. But they really take this dish to another level).

  13. I made this , I didn’t have spinach so I used kale, I had to cook it a wee bit longer but it was absolutely delicious. I shall definitely make it again. NIce part I had plenty to freeze.
    Gnocchi Caprese will be definitely been made again. Thanks for a great recipe.

  14. This is delicious!  I subbed zucchini for eggplant as someone else suggested-since I hate eggplant!  I made chicken Italian sausage on the side to add some protein.  Lots of veggies that everyone loves!!

    1. Another good recipe from Skinnytaste!  It’s perfect!  San Marzano tomatoes are a must!  If you are not interested in going meatless…I bet diced pancetta sautéed with the onions and other veggies in the recipe would be outstanding!  But we enjoyed this perfect meatless Monday dish as written with a fresh Italian bread…