This is a very easy and quick recipe but so delicious! In the original recipe rosemary is used, but as I didn’t have that I just left it out. It still tasted wonderful!
1 packet of gnocchi
1 clove of garlic
jar of sundried tomates
packet of goat cheese or white cheese, crumbled or cubed
Preheat oven to 180 °C. Boil water add salt and add a packet of gnocchi. Cook gnocchi for 2 minutes and strain. Dice eggplant and cut garlic into small pieces. Heat olive oil in skillet and add eggplant and garlic and cook until brown and tender. Add the sundried tomatoes to the eggplant and garlic and stir for a few minutes. Add gnocchi and put in oven dish. Crumble goat cheese on top and put in the oven for 15 minutes. Serve with fresh spinach drizzled with balsamic saladdressing.