Photo of One-skillet gnocchi with eggplant and tomatoes by WW

One-skillet gnocchi with eggplant and tomatoes

Total Time
35 min
15 min
20 min
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.


Olive oil

2 tsp

Uncooked onion

1 cup(s), chopped


2 clove(s), minced


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



  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