Pancetta Bake alla Eggplant
A smoky Italian pancetta bake with eggplant and garlic, finished with parmesan and oregano, served over gnocchi.
Total time
52 min
Prep
16 min
Cook
36 min
Difficulty
easy
Cuisine
Italian
gluten-free
Ingredients
1.5 lbpancetta
1 cupeggplant
150ggarlic
1 cupgnocchi
to tasteextra virgin olive oil
2 tbspparmesan
2 tbsporegano
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the pancetta and simmer it over medium-high heat until well browned, about 5 minutes.
2
Add the eggplant and garlic, cooking until softened, about 8 minutes.
3
Stir in the extra virgin olive oil, parmesan and oregano for a final minute.
4
Cook the gnocchi separately and drain.
5
Let everything simmer for about 5 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the gnocchi, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1010
Protein
37.1g
Fat
77.7g
Carbs
39.5g
Fiber
5.1g
Sodium
2301mg
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