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Italian Eggplant Gnocchi Bake
Ingredients
  • 12 ounces frozen or fresh plain gnocchi
  • 1 ½ tablespoons extra-virgin olive oil
  • 1 medium white onion, diced
  • Kosher salt
  • 2 small Italian eggplant (about 1 pound), diced
  • 1 ¼ cups store-bought roasted garlic marinara sauce
  • ¼ teaspoon crushed red pepper flakes
  • 1 ½ ounces shredded provolone
  • Sprigs fresh basil or oregano, for garnish, optional
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