SKILLET GNOCCHI WITH EGGPLANT-TOMATO SAUCE
Serves: 3-4 (makes about 5 cups/ 1.25 L)
4 tbsp (60 mL) extra-virgin olive oil, divided, plus more as needed 1 lb (454 g) shelf-stable potato gnocchi
1 medium eggplant (14 oz/396 g), peeled (if desired) and cut into 1/2-inch (1.25-cm) cubes
1 small yellow onion (5 oz/ 142 g), diced
1/4 tsp (1 mL) fine salt, plus more to taste
1/4 tsp (1 mL) freshly ground black pepper, plus more to taste 1 pint cherry or grape tomatoes (10 oz/284 g)
2 garlic cloves, minced or finely grated
1/2 cup (125 mL) water
1/4 cup (60 mL) loosely packed torn fresh basil leaves, plus more for serving
Freshly grated Parmesan cheese, for serving
1. In a large (12-inch/30.5-cm) non-stick skillet over medium-high heat, heat 2 tbsp (30 mL) of the oil until shimmering. Add the gnocchi, breaking apart any pieces that are stuck together, and cook, stirring occasionally, until golden and browned in spots, 3-4 minutes. Transfer to a plate or bowl.
2. Add the remaining 2 tbsp (30 mL) of oil to the skillet, along with the eggplant, onion, salt and pepper, and cook, stirring occasionally and adding more oil if the skillet looks dry, until the eggplant and onion start to brown, 3-4 minutes. Add the tomatoes, garlic and water, and bring to a simmer. Cook, adjusting the heat as needed to maintain a gentle simmer, until the tomatoes start to soften and burst, 5-7 minutes, using the back of a wooden spoon to gently smash them.
3. Add the sautéed gnocchi and basil, and stir to combine. Remove from the heat. Taste, and season with more salt and pepper, as desired. Spoon the gnocchi mixture into bowls, top with Parmesan and more basil, and serve immediately.
Substitutions: Instead of sautéing gnocchi, boil medium-shape pasta, such as bow ties or rigatoni, and toss with the eggplant-tomato sauce. Instead of water, use red wine, or chicken or vegetable broth or stock. Instead of Parmesan cheese use pecorino Romano or goat cheese.