Gnocchi stuffed with tomato and mozzarella eggplant boats

<p>Slice the eggplants in half lengthwise, scoop out the flesh and set aside. Place the eggplant halves in a bowl of hot water, about 10 minutes.<br /> Meanwhile, heat one clove of garlic and a drizzle of oil in a skillet, then add the tomatoes cut in half and the eggplant flesh. Cook over low heat, about 15 minutes. If you want to get a thicker sauce, you can pass it through a colander.<br /> Remove the eggplant “boats” from the water and place on a baking sheet lined with parchment paper<br /> Stir-fry the gnocchi stuffed with tomato and mozzarella for one minute, toss in with the sauce and stuff your boats. Sprinkle some grated parmesan cheese.<br /> Bake your eggplants on the grill, about 10 minutes.<br /> Top with basil leaves and serve.</p> <p>Thanks to <a aria-label="undefined (apri in una nuova scheda)" href="https://www.instagram.com/robertapuo/" target="_blank" rel="noreferrer noopener"><strong>Roberta</strong></a></p> <div style="width: 608px" class="wp-video"><!--[if lt IE 9]>document.createElement('video');<![endif]--> <video class="wp-video-shortcode" id="video-8997-1" width="608" height="1080" preload="metadata" controls="controls"><a href="https://www.mammaemma.it/wp-content/uploads/2020/08/10000000_636536140260589_2803685212367944906_n.mp4">https://www.mammaemma.it/wp-content/uploads/2020/08/10000000_636536140260589_2803685212367944906_n.mp4</a></video></div>