Mediterranean skillet with gnocchi and chicken
Easy, quick and low-fat recipe. You’ll only need less than 30 minutes to make a hearty and healthy dinner, bursting with Mediterranean flavors!
Servings: 2 -3
Ingredients
- 4 tablespoons olive oil
- 1 medium eggplant (9 oz / 250 grams) cut in 1-inch thick slices
- 1-2 cloves of garlic, whole, or minced for stronger flavor
- 1 ½ cups tomatoes, diced
- 1 chicken breast half diced the same size as gnocchi
- ½ packet fresh gnocchi (9 oz / 250 grams)
- 8-10 basil leaves, chopped
- Salt and pepper to taste
- Optional: parmesan or feta for serving
Instructions
- Fill a bowl with 4 cups of water and 3 tablespoons salt. Stir to dissolve and add the eggplant slices. Cover with a small plate to keep them submerged and let them there for 10 minutes.
- In the meantime, heat a pot with water and cook gnocchi according to the package directions, but one minute less. Drain them and reserve ½ a cup of their water.
- Heat a non-stick skillet over high heat and cook chicken with two tablespoons olive oil until brown and caramelized (about 6 minutes). Transfer chicken to a plate.
- Rinse the eggplant slices well, and squeeze them between your hands to remove any extra moisture. Cut into cubes and cook them in the skillet with the rest of the olive oil and the garlic until soft (about 5 minutes).
- Add the chicken, gnocchi, gnocchi-water, tomato, basil, salt and pepper and cook over medium/high heat for 1-2 minutes or until the sauce from the juices thickens a little. Serve with parmesan or feta cheese (optional). Eat!
Notes
This recipe doubles easily if you use a large pot.
