Cheesy Eggplant Caprese Gnocchi Skillet

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1. 1
   Bring water to a boil, cook gnocchi according to package directions and drain.
2. 2
   Meanwhile, set a large nonstick skillet over medium heat and add the oil.
3. 3
   When the oil is warm, add the onion, eggplant and salt to the pan and saute for about 3 minutes, or until it begins to soften, then add the garlic and cook until fragrant, about 1 minute.
4. 4
   Gradually add the spinach, stirring until it wilts. Once it’s all in the pan, saute for 1 to 2 minutes, or until it cooks down.
5. 5
   Push it to one side of the pan with your spoon and add the tomato paste, stirring until it smells lightly caramelized and toasty.
6. 6
   Pour in the can of tomatoes and decrease the heat to medium.
7. 7
   Cover the pan and cook for 5 to 6 minutes, or until the eggplant is tender.
8. 8
   Add the cooked gnocchi, place the mozzarella on top, cover the pan and cook 3 to 5 minutes, or until the mozzarella is melty.
9. 9
   Garnish with torn fresh basil and serve.