Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Skillet Gnocchi with Lamb and Eggplant
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 510
- Total Fat
- 33 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 69 milligrams
- Sodium
- 1586 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 7 grams
- Sugar
- 11 grams
- Protein
- 18 grams
Inspired by Greek moussaka—the classic layered casserole of potatoes, eggplant, spiced lamb and tomato—this skillet dinner captures the same cozy, savory flavors without the time or fuss. Instead of baking, everything comes together in one pan, with pillowy potato gnocchi standing in for the potatoes and a quick yogurt drizzle nodding to moussaka’s creamy finish. It’s hearty, comforting and totally doable on a weeknight.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 510
- Total Fat
- 33 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 69 milligrams
- Sodium
- 1586 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 7 grams
- Sugar
- 11 grams
- Protein
- 18 grams
Ingredients
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Directions
- Peel alternating strips of skin from the eggplant. Cut the eggplant into small cubes. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and cook, stirring, until lightly browned, 3 to 5 minutes. Remove to a plate, then repeat with 1 more tablespoon olive oil and the remaining eggplant.
- Add the remaining 1 tablespoon oil to the skillet. Add the onion and cook until softened, 3 minutes. Add the lamb, season with salt and pepper and cook, breaking it up, until no longer pink, 2 to 3 minutes. Add the wine and cook, scraping up the pan, until mostly reduced, 1 to 2 minutes. Add the tomatoes, 1 cup water, the oregano, cinnamon, eggplant and 1/2 teaspoon salt. Bring to a simmer and cook until thickened, 10 to 12 minutes; season to taste.
- Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Drain, reserving 1 cup cooking water. Stir 1 tablespoon cooking water into the yogurt. Add the gnocchi to the sauce along with 1/2 cup cooking water. Cook over medium heat, tossing, adding more cooking water to loosen if needed, until well coated.
- Divide the gnocchi among shallow bowls. Drizzle with the yogurt and sprinkle with the pecorino.
