The Forked Spoon · by Jessica Randhawa★ 4.9 (43)
Roasted Eggplant and Tomato Gnocchi Recipe
NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 21%
CARBS 51G65% OF CAL
9G FIBER25G OTHER16G TOTAL SUGAR
FAT 9G25% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Store-bought gnocchi tossed with roasted eggplant, tomatoes, and fresh basil, finished with parmesan. A simple, satisfying vegetarian pasta dish ready in 40 minutes.
mainitalianpasta🍪 sheet pan🍲 stockpot🍳 skillet🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 5- 2.5 lbs tomatoes (chopped into large chunks)
- 2 medium eggplant (sliced into rounds)
- olive oil
- salt + pepper (to taste)
- 16 ounces prepared gnocchi
- 3 tablespoon fresh basil (chopped)
- 1/2 cup freshly grated parmesan cheese
At a glance
PER SERVING · TIME 40M
CAL 16%·PRO 21%
CARBS 51G65% OF CAL
9G FIBER25G OTHER16G TOTAL SUGAR
FAT 9G25% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 978mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 988mg
- Calcium
- 188mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 978MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.