One Pan Tomato & Eggplant Gnocchi

Servings: 2

Ingredients:

• 2 tbsp Extra Virgin Olive Oil (divided)

• 1/2 Eggplant (large, cubed)

• Sea Salt & Pepper

• 2 Garlic cloves (finely chopped)

• Sprinkle Chili Flakes (optional, to taste)

• 1 can Diced Tomatoes

• 1/2 Package Potato Gnocchi

• 1/4 cup Basil Leaves (chopped, plus more for garnish)

• 1 cup Cottage Cheese

Directions:

• Heat half of the oil in a large pan over medium heat. Add the eggplant, and cook, covered, for six to eight minutes or until tender. Season with salt and pepper.

• Add the remaining oil, garlic, and chili flakes to the pan. Cook for one more minute. Stir in the tomatoes and simmer for five minutes, uncovered.

• Stir in the gnocchi and basil. Cover and cook for three to five minutes or until the gnocchi are cooked through.

• Divide evenly between plates. Top with cottage cheese and more salt, pepper, and basil if desired. Enjoy!

Nutritional Info:

• Protein: 24g

• Carbs: 60g

• Fat: 28g

• Fibre: 8g

• Calories: 565