Gnocchi with Eggplant, Goat Cheese, and Pear

Quite often I am left with a mish-mash of leftover ingredients from different meals, and  I am stuck with finding an interesting way to eat them for several meals.  If I am lucky, a moment of culinary inspiration will hit me, and I will throw together ingredients in one meal for dinner.  Sometimes it is delicious, and sometimes…it isn’t.  This time my culinary genius showed through.  It was such a good combination that I used up the rest of my leftovers to make the dish a second time.
When I sat down to eat this for dinner, I gave myself a pat on the back- it was very tasty!  You could taste the individual ingredients, and they all complimented each other.  I love a dinner that is a little bit sweet.  Eggplant and gnocchi provided a neutral base to which I added some sweet flavors.  This dish also has a wide array of textures: from the soft, meaty eggplant to the crunchy onions.
If you look closely at my pictures, you’ll see that pears are missing and replaced by figs.  This was a good combination too, but I tried the dish with the pears and preferred it that way.  This dish has many possibilities for swapping and mixing and matching.

From Cinnamon Freud


Olive oil
1 eggplant
2 cups gnocchi
1/2 red onion, sliced
1 red pear, sliced
1 teaspoon herbes de Provence
1 tablespoon lemon juice
1-2 ounces herbed goat cheese


Preheat oven to 400°F.

Cut eggplant into 1/4 inch slices.  Layer on paper towel and sprinkle with salt.  Let sit for 15-20 minutes to draw out the bitterness.  Pat dry.  Lightly spray/toss eggplant with olive oil.  Layer on a baking sheet.  Sprinkle with salt and pepper.  Bake for 20-25 minutes, until beginning to brown.  Cool.  Coarsely chop and set aside.

Meanwhile, bring a large saucepan of salted water to a boil.  Cook gnocchi according to instructions.  Drain and set aside.

In a large skillet over medium heat, add some olive oil, red onion, and pear.  Cook 5-7 minutes, until onions begin to soften.  Add gnocchi and herbes de Provence and cook for 2-3 minutes.  Add lemon juice and cook until liquid has evaporated, about 1-2 minutes.  Lower heat and add goat cheese.  Mix until melted and combined.  Serve with honey on top if desired.

Serves 2.

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