One-Skillet Gnocchi with Eggplant and Tomatoes
9
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Think of this veggie-packed summer meal as a simplified version of ratatouille that’s enriched and made heartier with the addition of tender gnocchi. We keep the peel on the eggplant for more color, flavor, texture, and fiber, but you can peel it first if you’d rather. If you’d like an extra splash of color, use a combination of yellow, orange, and red grape tomatoes. A bit of crushed red pepper perks up the flavor with a little zing without adding any real heat; feel free to increase the amount if you prefer a little fire.
Ingredients
Olive oil
2 tsp
Uncooked onion(s)
1 cup(s), chopped
Garlic
2 medium clove(s), minced
Eggplant(s)
1 pound(s), cubed
Grape tomatoes
12 oz, halved
Kosher salt
¾ tsp
Crushed red pepper flakes
¼ tsp
Potato gnocchi
12 oz
Basil
¼ cup(s), thinly sliced
Shredded part skim mozzarella cheese
⅔ cup(s)
Instructions
1
Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic; cook, stirring frequently, 5 minutes. Add the eggplant; cover and cook, stirring a few times, 5 minutes. Stir in the tomatoes, salt, and pepper flakes. Add ½ cup water and gnocchi. Cover and cook until gnocchi is tender, stirring a few times, about 5 minutes.
2
Gently stir in the basil. Sprinkle the cheese evenly over the gnocchi mixture. Remove the pan from the heat; cover and let stand until cheese melts, about 3 minutes.
3
Serving size: about 1 ½ cups
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