Ingredients
- Anna Potato Gnocchi
- Cento Organic Whole Cherry Tomatoes
- 1 small Zucchini, diced
- 1 small Eggplant, diced
- Cento Imported Extra Virgin Olive Oil
- 5 cloves Garlic, minced
- 8 oz Mozzerlla, torn
- Fresh Basil, torn
- 1/4 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Bring a large pot of salted water to a boil and cook the gnocchi according to package directions. Drain and set aside. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add zucchini and eggplant and cook for 6 to 8 minutes until tender and lightly browned. Stir in garlic and cook for 30 seconds, then add tomatoes and cook for 3 to 4 minutes, until they begin to soften. Add cooked gnocchi to the skillet and gently toss to combine. Season with red pepper flakes, salt, and pepper. Remove from heat and fold in mozzarella until just softened. Finish with basil and serve immediately. Serves 4.
