Sheet pan eggplant parmesan gnocchi requires a little prep ahead of time but is still mainly an entire meal of baked eggplant, gnocchi, garlic breadcrumbs, cheese, and sauce on one pan. Forget all that breading eggplant business and try this instead!

Raise your hand if you too have become a sucker for all the frozen gnocchi flavors from Trader Joe’s.

You even bought that green kale one, eh?

I try to make my own ricotta gnocchi ahead of time and freeze it when I have my life together.

Lately though, with school and baseball and after school clubs, the easier the better.

That is why I buy the frozen stuff now.

I know some of you guys don’t have a Trader Joe’s near you, so no fear, you can also buy the pre-meade, refrigerated stuff and it will work just as well for this recipe.

Sheet pan eggplant parmesan gnocchi is baked all on one pan in the oven until golden and crispy.

While the gnocchi and eggplant bake, crisp up some garlic-butter panko bread crumbs in a pan for a crisp, breading-like topping.

Remember in the intro, when I said this recipe requires prep?

The trick to getting the eggplant to get crispy and golden is to let it drain for like an hour or even overnight before baking.

Eggplant, like zucchini, has a lot of excess moisture inside.

Arrange those eggplant slices on a wire rack over a plate or pan, sprinkle with salt, and set in the fridge until ready to bake.

It makes a world of difference.

Remember when I said that you could do this recipe with regular, non-frozen-cauliflower gnocchi?

There is a modification to the recipe if that is the route you want to take.

Cauliflower gnocchi takes a very long time to get crispy, so you can cook it right along with the eggplant and it will not burn.

If you are using regular gnocchi, bake the eggplant alone for about 30 minutes, then add the gnocchi and bake for about 20 minutes until it is golden and crisp.

I will add a note in the recipe to remind you about that change.

This recipe is mainly hands off with minimal ingredients.

It does require a good deal of baking to get that crispy texture you’re looking for out of a standard eggplant parmesan.

I like to top my baked gnocchi with a little bit of sauce to keep that crisp texture, but if you like more sauce, feel free to add more.

Sheet Pan Eggplant Parmesan Gnocchi

Yield: Serves 3-4

Prep Time: 1 hour

Cook Time: 50 minutes

Total Time: 1 hour 50 minutes

Crispy eggplant and cauliflower gnocchi baked on one sheet pan and then topped with garlic-butter breadcrumbs and parmesan cheese.

Print

Ingredients

• 1 medium/large eggplant, chopped/cubed
• large pinch of kosher or sea salt
• 24 oz Frozen Cauliflower Gnocchi
• 1/4 cup extra-virgin olive oil
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp oregano
• salt and pepper
• 2 tbsp unsalted butter
• 1 garlic clove, grated
• 1/2 cup panko breadcrumbs
• 3/4 cup (or more/less to your liking) jarred marinara sauce
• 1/2 cup grated parmesan cheese

Instructions

1. Either 2 hours or the night before cooking, add the cut eggplant to a wire rack lined baking sheet or plate, cut side up. Sprinkle with salt. Return to the fridge to drain until ready to cook.
2. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
3. Add the drained eggplant and gnocchi to the baking sheet. Toss together with the oil, crushed red pepper, salt, pepper, and oregano. Bake for 25 minutes.
4. After 25 minutes, remove the pan from the oven. Gently flip over each piece of gnocchi and eggplant. Return to the oven for another 25-30 minutes until golden and crisp.
5. While the gnocchi and eggplant finish baking, add the butter to a small skillet over medium/low heat.
6. Once the butter is melted add the grated garlic and a pinch of salt. Cook while stirring for a minute.
7. Add the bread crumbs along with 1 tbsp of the grated parmesan cheese. Stir to cook until toasted and golden, about 7 minutes. Reduce the heat if it is getting too brown too quickly. Once cooked and golden, transfer to a small heat-proof bowl, and set off to the side.
8. Add your marinara to a heatproof bowl and warm in the microwave for a minute or add to a small sauce pan and keep over low heat until the gnocchi is done baking.
9. When the gnocchi and eggplant are crisp and cooked golden, remove from the oven. Transfer a few spoonfuls of the eggplant and gnocchi to individual plates. Top with a little sauce and a big spoonful of the breadcrumbs and parmesan cheese.

Notes

IF USING REGULAR POTATO GNOCCHI THAT IS NOT FROZEN FOLLOW THESE STEPS!

Drain the eggplant ahead of time just like the above instructions.

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Toss the drained eggplant with 1/2 the EVOO and half the crushed red pepper and oregano. Season with salt and pepper. Toss to combine.

Bake the eggplant ALONE for 25-30 minutes.

Remove eggplant from oven. Flip each piece over.

Toss the gnocchi together in a bowl with the remaining oil, crushed red pepper, oregano, and a little pinch of salt. Add to the sheet pan. Bake for another 15 minutes. Remove and flip the gnocchi. Bake for 15 more minutes and everything should be toasted and crisp.

Follow the above steps for the topping and serving instructions.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO 1057961 Good Grips Box Grater,Silver,1EA
• 
  P&P CHEF Baking Sheets Set of 3, Stainless Steel Baking Sheets Pans Cookie Sheets 3 Piece, Non Toxic & Heavy Duty, Mirror Finish & Dishwasher Safe