Photo of One-Skillet Gnocchi with Eggplant and Tomatoes by WW

One-Skillet Gnocchi with Eggplant and Tomatoes

8
8
8
SmartPoints® value per serving
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 clove(s)

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

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