One-Skillet Gnocchi with Eggplant and Tomatoes
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 colour, flavor, texture, and fiber, but you can peel it first if you’d rather. If you’d like an extra splash of colour, use a combination of yellow, orange, and red grape tomatoes. A bit of crushed red pepper perks up the flavour with a little zing without adding any real heat; feel free to increase the amount if you prefer a little fire.
1 cup(s), chopped
2 clove(s), large, minced
1 pound(s), cubed
12 oz, halved
Crushed red pepper flakes
¼ cup(s), thinly sliced
Shredded part-skim mozzarella cheese
- 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.
- 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.
- Serving size: about 1 ½ cups