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Skillet Gnocchi with Eggplant, Tomatoes and Spinach

Skillet Gnocchi with Eggplant, Tomatoes and Spinach
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.

As we begin to wind down summer and head into back-to-school season, I’m always thinking about new ways to spin some of my go-to weeknight dinners, like sheet pan suppers, one pot pastas and skillet meals. Each of these flexible cooking methods allow me to incorporate lots of nourishing produce while minimizing dishes, and this skillet gnocchi is no exception.

Skillet Gnocchi with Eggplant, Tomatoes and Spinach

Brimming with vegetables, including locally grown eggplant and lots of baby spinach, this vegetarian pasta skillet is family-friendly and on the table in about 30 minutes. Serving vegetables in tomato-based sauces increases the chances my kids will eat them, and adding cheese helps too! 

Skillet Gnocchi with Eggplant, Tomatoes and Spinach

I’m using Heinen’s fresh potato gnocchi in this recipe, which you can find refrigerated in the Deli Department. They cook up perfectly in under five minutes and are so pillowy and soft. They’re as close to homemade gnocchi you’ll find anywhere!

Skillet Gnocchi with Eggplant, Tomatoes and Spinach

Skillet Gnocchi with Eggplant, Tomatoes and Spinach


  • 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


  1. Bring a large pot of salted water to boil.
  2. Heat olive oil in a large, deep skillet over medium-high heat. Once hot, add the eggplant and sauté for 5 minutes, or until it begins to soften and turn golden around the edges.
  3. Add the garlic, Italian seasoning and tomato paste and cook for 30 seconds, stirring constantly. Stir in the diced tomatoes and bring to a simmer. Fold in the spinach and continue to cook for 1 to 2 minutes, or until the spinach wilts. Season sauce to taste with salt and pepper. Cover the sauce and reduce heat to low.
  4. Drop the gnocchi into the boiling water. Cook according to package directions, being sure not to overcook. Drain well and gently fold into the sauce.
  5. Fold in the basil and 1 cup of the shredded cheese. Sprinkle the remaining cheese on top. Cover and continue to cook over low until the cheese melts, about 2 minutes more.
  6. Remove lid and serve; garnish with additional basil if desired.

Skillet Gnocchi with Eggplant, Tomatoes and Spinach

Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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