Step 1

Bring water to a boil, cook gnocchi according to package directions and drain.

Step 2

Meanwhile, set a large nonstick skillet over medium heat and add the oil.

Step 3

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.

Step 4

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.

Step 5

Push it to one side of the pan with your spoon and add the tomato paste, stirring until it smells lightly caramelized and toasty.

Step 6

Pour in the can of tomatoes and decrease the heat to medium.

Step 7

Cover the pan and cook for 5 to 6 minutes, or until the eggplant is tender.

Step 8

Add the cooked gnocchi, place the mozzarella on top, cover the pan and cook 3 to 5 minutes, or until the mozzarella is melty.

Step 9

Garnish with torn fresh basil and serve.