Skillet Eggplant Gnocchi
It’s easy to incorporate all the vegetables you have on hand into this one-skillet eggplant gnocchi. Try zucchini, broccoli, butternut squash, or any vegetables you like. Serve it with a salad and homemade bread for a traditional Italian meal that’s flat-belly friendly. If you’re wondering, gnocchi (NYAWK ee) are small Italian dumplings traditionally made with potatoes and flour, but you can find other versions such as whole wheat, sweet potato, and gluten-free.
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 6 servings
2 tablespoons olive oil
One 16-ounce package shelf-stable gnocchi
1 small eggplant, trimmed and cut into 1/2-inch cubes
1 medium onion, peeled and diced
4 cloves garlic, minced
1 tablespoon dried Italian herbs
3 cups fresh kale, stems removed and chopped
12 ounces no-salt-added tomato sauce
One 15-ounce can white beans, drained and rinsed
1/2 cup sundried tomatoes, not in oil
1/2 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add the gnocchi and cook, stirring often, about 5 to 7 minutes. Transfer to a bowl and set aside.
Add the remaining tablespoon of oil to the skillet. Add the eggplant, onion, garlic, and herbs. Cook over medium heat, stirring frequently, about 5 to 7 minutes, or until the eggplant and onions are soft.
Add the kale and cook until wilted, about 2 to 3 more minutes.
Add the tomato sauce, beans, and tomatoes and cook another 2 to 3 minutes.
Stir in the gnocchi and sprinkle with the mozzarella and Parmesan cheeses. Cover and cook until the cheeses are melted and the sauce is bubbling, about 3 to 5 minutes.
Per serving: Calories 363 (From Fat 128); Fat 14g (Saturated 6g); Cholesterol 28mg; Sodium 519mg; Carbohydrate 46g (Dietary Fiber 9g); Protein 16g.