Italian Eggplant Gnocchi Bake
Ingredients
- 12 ounces frozen or fresh plain gnocchi
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium white onion, diced
- Kosher salt
- 2 small Italian eggplant (about 1 pound), diced
- 1 1/4 cups store-bought roasted garlic marinara sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 ounces shredded provolone
- Sprigs fresh basil or oregano, for garnish, optional
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