1tablespoonlemon juiceto keep the eggplant from turning brown
2medium zucchinis
1/2red bell pepper
1/2yellow bell pepper
1/2orange bell pepper
1cupfresh cilantro
4large garlic cloves
1/4cupabout 5 tablespoons soy sauce
Salt to taste
Instructions
In a large skillet melt 1 tablespoon of butter over medium-high heat. Add the gnocchi and sauté until lightly browned, stirring occasionally, for approximately 15-20 minutes.
While the gnocchi is cooking, dice the eggplant and toss with 1 tablespoon of lemon. This will allow the eggplant to keep that beautiful purple color. Dice the other vegetable ingredients: zucchini, bell peppers and cilantro.
Once the gnocchi have lightly browned, transfer them to a large bowl and set aside.
In the skillet you used to cook the gnocchi, melt one tablespoon of butter over medium-high heat. Add the peeled and deveined raw shrimp and cook over medium-high heat until the shrimp have turned opaque. Stir in two teaspoons of Italian Seasoning Mix and, using a garlic press, crush 4 large garlic cloves into the skillet. Stir well and let cook for 1 or two minutes. Transfer the shrimp to the bowl with the gnocchi.
In the skillet you used to cook the gnocchi and the shrimp, melt one tablespoon of butter over medium-high heat. Add the eggplant and zucchini and cook for about 5 minutes, stirring occasionally. Add 1 pinch of salt and the remaining diced vegetables. Stir in 1/4 cup of soy sauce and cook for another 15 minutes.
Stir in vegetables to the gnocchi and shrimp. Add salt to taste, if desired. Serve warm.