Enjoy this rich and savory Aubergine Gnocchi and Shrimp Casserole for dinner, lunch, or a special gathering. It's a tasty fusion of tender gnocchi, succulent shrimp, and roasted aubergine, in a creamy tomato sauce and topped with melted cheese. Despite its gourmet name, this dish is surprisingly simple to prepare and will surely become a favorite in your household!
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We loved having this dish for dinner. And, the next day for lunch. Like our Leftover Turkey Salad (with Gnocchi) and our Curried Rice Saute, this is another meal-in-a-bowl recipe that's nutritious, filling, and flavorful. In fact, after having seconds, my son said, "Mom, it's fire". So I figured it was safe to assume he meant something good?! When I can't understand my children's teenage English language, I make conclusions based on how long it takes them to finish their dinner.
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Reasons to love this recipe
- Flavorful Fusion: The combination of tender gnocchi, succulent shrimp, and roasted eggplant in a creamy tomato is super delicious!
- Simple to Prepare: It's straightforward and simple to make.
- Complete Meal: Like this Sausage and Rice Salad, this casserole is an all-in-one meal that includes protein, vegetables, and carbs all in one bowl.
- Make-Ahead Friendly: You can prepare this dish in advance and bake it just before serving.
Ingredients
- Aubergine (eggplant): Choose aubergines that are firm to the touch with smooth, shiny skin. They should feel heavy for their size. Medium-sized aubergines are ideal. Larger ones can have more seeds and might be more bitter. Smaller ones are often tender and sweeter.
- Shrimp: Like in this Honey Garlic Eggplant and Shrimp, use medium to large shrimp for better texture and flavor. Smaller shrimp can get lost in the dish.
- Gnocchi: I use store-bought Gnocchi in this recipe, but you can also make this homemade easy gnocchi recipe from natashakitchen.com.
- Italian Seasoning: Store-bought Italian seasoning usually consists of different herbs and spices, including thyme, basil, oregano, rosemary, and sage. Some also include dried parsley, dried marjoram, dried chili flakes, and coriander. I like seasoning shrimp with it and using it in recipes with tomato sauce, like in these Chicken in Spaghetti Nests.
- Sauce Ingredients: to make the sauce, we'll be using onion and garlic as aromatics, crushed tomatoes for acidity, sweetness, and rich umami flavor, and heavy cream to add creaminess.
see the recipe card at the end of this post for the full ingredient list and quantities
Substitutions and variations
- Aubergine (Eggplant): you can also use zucchini, bell peppers, mushrooms, or a combination of all vegetables. There is no need to pre-bake them like you do with the eggplant. If you use mushrooms, make sure to saute them first to eliminate the liquid they release. This will prevent the casserole from becoming too watery.
- Shrimp: Italian, honey garlic, or chicken sausage is a great alternative.
- Italian Seasoning: If you don’t have the store-bought Italian Seasoning mix, try making this blend of common pantry herbs and spices and use about 2 teaspoons of it in this recipe (reserve the rest to use with other recipes, such as our Oven Roasted Potato Cubes). Combine equal parts (1 teaspoon of each is good) of dried: Thyme, Basil, Oregano, and Rosemary.
- Seafood Mix: Add scallops, crab meat, or mussels for a seafood medley.
- Add Bacon: Add Crispy bacon pieces for more flavor.
Preparation
Preheat the oven to 400°F (200°C).
STEP 1: Cook eggplant
Cut the aubergine in half lengthwise and place it cut-side down on a parchment paper-lined baking dish. Use a fork or a knife to poke several holes in the skin of the aubergine. Bake in the oven for 30 minutes, until the aubergine is tender.
STEP 2: Make sauce
In a non-stick pan, olive oil over medium heat. Saute the chopped onions until they are translucent. Add half of the minced garlic and saute for another minute. Add the crushed tomatoes, Italian seasoning, salt, and pepper. Stir well and let it simmer for about 10 minutes. Stir in the heavy cream and let the sauce simmer for an additional 5 minutes, stirring occasionally.
STEP 3: Cook shrimp
Add shrimp to a non-stick pan (no need to add oil as the shrimp release moisture) and season with Italian seasoning. Sauté until they just start to turn pink but are not fully cooked through, about 1 minute per side. Drain any excess liquid and set aside.
STEP 4: Cook Gnocchi
While the aubergine is baking and the sauce is simmering, cook the gnocchi in a medium-sized pot according to the package instructions. Drain, rinse in a mesh strainer under cool water, and set aside.
STEP 5: Prepare eggplant
Once the aubergine is cooked, remove it from the oven, remove and discard the skin, and place it in a casserole dish. Season the flesh with salt and stir in the remaining minced garlic. Use a fork to gently mash the eggplant.
STEP 6: Assemble and Bake
Add the cooked shrimp, gnocchi, and sauce to the casserole dish with the aubergine. Mix well. Distribute the shredded Parmesan and Mozzarella cheese over the top and bake in the oven until the cheese has melted and browned, about 20 minutes. In the last few minutes, turn on the broiler to achieve a beautifully browned and bubbly cheese topping.
Top Tips
- Be sure not to overcook the gnocchi. They are typically done when they float to the surface of the boiling water. Overcooking can make them mushy.
- Be sure to drain the gnocchi well to prevent excess water from thinning the sauce.
- Taste the sauce before mixing it with the other ingredients and adjust the seasoning if necessary. This ensures the final dish is well-seasoned.
- Use freshly grated mozzarella and Parmesan cheese for the best melt and flavor.
- To get a beautifully browned cheese topping, you can place the casserole under the broiler for the last couple of minutes of baking. Keep a close eye on it to avoid burning.
Frequently Asked Questions
Yes, you can use fresh tomatoes. Use about 2 cups of diced fresh tomatoes in place of the canned diced tomatoes.
To prevent a watery casserole make sure to pat the shrimp dry before adding them and cook the sauce until it thickens. If the casserole is too watery during baking, carefully drain some liquid or bake for an additional 5-10 minutes.
Yes, you can freeze the assembled, unbaked casserole. Wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
Serving suggestions
Serve the Aubergine Gnocchi and Shrimp Casserole slightly cooled from the oven. It's great with a simple fresh salad such as this Arugula and Spinach Salad, this nutritious Pear and Fennel Salad, or this Asparagus Kale Salad. You can also serve it with a few appetizers like this Tuna Steak with Sundried Tomatoes and Figs or these Fig and Pear Prosciutto Wraps.
Other seafood recipes
If you tried this Aubergine Gnocchi and Shrimp Casserole recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Sautéed Shrimp and Vegetable Gnocchi
Ingredients
- 1 large aubergine
- 2 tablespoons olive oil
- 1/2 onion finely chopped
- 3 cloves garlic minced (divided)
- 2 cups crushed tomatoes
- 1 tablespoon Italian seasoning divided
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper or to taste
- 1 cup heavy cream
- 1 pound shrimp peeled and deveined
- 1 pound gnocchi store-bought (one package)
- 1 cup Parmesan cheese freshly grated
- 1 cup Mozzarella cheese freshly shredded
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the aubergine in half lengthwise and place it cut-side down on a parchment paper-lined baking dish. Use a fork or a knife to poke several holes in the skin of the aubergine. Bake in the oven for 30 minutes, until the aubergine is tender.1 large aubergine
- In a non-stick pan, heat the olive oil over medium heat. Saute the chopped onions until they are translucent. Add half of the minced garlic and saute for another minute. Add the crushed tomatoes, half of the Italian seasoning, salt, and pepper. Stir well and let it simmer for about 10 minutes.2 tablespoons olive oil, 1/2 onion, 3 cloves garlic, 2 cups crushed tomatoes, 1 tablespoon Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper
- Stir in the heavy cream and let the sauce simmer for an additional 5 minutes, stirring occasionally.1 cup heavy cream
- Add shrimp to a non-stick pan (no need to add oil as the shrimp release moisture) and season with the remaining half of the Italian seasoning. Sauté until they just start to turn pink but are not fully cooked through, about 1 minute per side. Drain any excess liquid and set aside.1 pound shrimp
- While the aubergine is baking and the sauce is simmering, cook the gnocchi in a medium-sized pot according to the package instructions. Drain, rinse in a mesh strainer under cool water, and set aside.1 pound gnocchi
- Once the aubergine is cooked, remove it from the oven, remove and discard the skin, and place it in a casserole dish. Season the flesh with salt and stir in the remaining minced garlic. Use a fork to gently mash the eggplant.
- Add the cooked shrimp, gnocchi, and sauce to the casserole dish with the aubergine. Mix well. Distribute the shredded Parmesan and Mozzarella cheese over the top and bake in the oven until the cheese has melted and browned, about 20 minutes. In the last few minutes, turn on the broiler to achieve a beautifully browned and bubbly cheese topping.1 cup Parmesan cheese, 1 cup Mozzarella cheese
Notes
- 4 Servings: If serving larger portions as a main dish.
- 6 Servings: If serving smaller portions or as part of a multi-course meal.
- Be sure not to overcook the gnocchi. They are typically done when they float to the surface of the boiling water. Overcooking can make them mushy.
- Be sure to drain the gnocchi well to prevent excess water from thinning the sauce.
- Taste the sauce before mixing it with the other ingredients and adjust the seasoning if necessary. This ensures the final dish is well-seasoned.
- Use freshly grated mozzarella and Parmesan cheese for the best melt and flavor.
- To get a beautifully browned cheese topping, you can place the casserole under the broiler for the last couple of minutes of baking. Keep a close eye on it to avoid burning.
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