Skillet Gnocchi with Lamb and Eggplant
Ingredients
- 1 eggplant (about 1 pound)
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 small onion, diced
- 8 ounces ground lamb
- 1/4 cup dry red wine
- 1 14-ounce can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1 17.6-ounce package vacuum-sealed potato gnocchi
- 1/3 cup plain whole-milk yogurt
- 1/3 cup grated pecorino cheese
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