Skillet Gnocchi with Eggplant, Tomatoes and Spinach | Heinen's Recipes
Brimming with vegetables, including eggplant and lots of baby spinach, this vegetarian pasta skillet is ready in 30 minutes.
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Ingredients
- 2 Tbsps. Heinen’s olive oil
- 1 medium eggplant, diced
- 3 garlic cloves, minced
- 2 tsps. Heinen’s Italian seasoning blend
- 2 Tbsps. Heinen’s tomato paste
- 28 oz. can Heinen’s fire roasted diced tomatoes
- 5 oz. container Heinen’s baby spinach
- 2 9 oz. packages Heinen’s fresh gnocchi (in the Deli department)
- Kosher salt
- Black pepper
- 1-2 Tbsps. finely chopped fresh basil, plus more for garnish
- 1 ½ cups Heinen’s whole milk shredded mozzarella cheese
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