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
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
Basil
¼ cup(s), thinly sliced
Shredded part skim mozzarella cheese
⅔ cup(s)