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.
Ingredients
Olive oil
2 tsp
Uncooked onion
1 cup(s), chopped
Garlic
2 clove(s), minced
Eggplant
1 pound(s), cubed
Grape tomatoes
12 oz, halved
Kosher salt
¾ tsp
Crushed red pepper flakes
¼ tsp
Potato gnocchi
12 oz
Fresh 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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