Ratatouille is a true classic and the perfect playground for creative twists. In this recipe, we combine the classic French dish with gnocchi, which you simply boil and then bake. Why? So they get nice and golden brown on the outside and add a little more crunch to the whole affair. The diced tomatoes provide juiciness and herbs a fresh and compelling flavor. And the whole thing tastes almost like you’re dining at an Italian and French restaurant at the same time. Curious? We’ll show you how to recreate our ratatouille gnocchi.
Ratatouille Gnocchi: Our Simple Recipe
Ratatouille is a beloved staple of southern French cooking, with its roots in the sun-drenched region of Provence. The name comes from the French verb “touiller,” which means “to stir.” And that’s exactly what the heart of this this colorful casserole: Stir, simmer, enjoy. Originally, ratatouille was a humble peasant dish, created to use up leftover vegetables before they spoiled. Its core principle still holds true today: whatever’s in season belongs in the pot!
The list of ingredients for this recipe still reads like a Mediterranean dream: eggplant, zucchini, bell peppers, tomatoes, onions, garlic, plus a good olive oil and herbs like thyme, rosemary, or basil. Plus, the steps couldn’t be any simpler. Cube or slice your veg, lightly sautée, and simmer until the flavors meld blissfully together. Trust us, your home will smell like heaven!
Traditionally, ratatouille is enjoyed on its own or served with a piece of baguette, sometimes rice or potatoes will join the fray. But why not try it with gnocchi? These little potato dumplings soak up the sauce wonderfully, are filling, and somehow make the dish even more cozy. Who would’ve thought that was possible! Combining the divine heartiness of ratatouille with crispy-soft gnocchi will leave you with a similar glow like a summer vacation in the south of France, just without the packing.
To prepare this dish, you only need a little patience. Even though the recipe itself is simple and doesn’t require much effort, the vegetables need their time in the oven. In a way, this dish is also a meditation in patience! But, let’s start from the beginning.
First, wash all the vegetables and cut them into bite-sized pieces. Next, finely chop the onions and garlic. Now, add everything to a baking dish along with the diced tomatoes, spices, some salt and pepper, and a pinch of sugar. Braise the vegetables in the oven for about 25 minutes. As the vegetables bake, toss the gnocchi in a bowl with some olive oil, salt, pepper, and paprika. When the timer for the vegetables goes off, take them out of the oven briefly and give the whole dish a good stir. Spread the gnocchi on top, and bake everything again for about 15 minutes. After a little more than 45 minutes, your ratatouille gnocchi is ready to enjoy. Bon appétit!
Looking for more baked dishes that feed the stomach and the soul? Look no further, we’ve got quite a few for you! Our chicken parmesan, moussaka eggplant, and ham and carrot casseroles are all sure to provide those creature comforts.
GNOCCHI-RATATOUILLE
- Prep time: 10 min
- Cook time: 40 min
- Total time: 50 min
- Servings: 4
INGREDIENTS
- 1 zucchini
- 1 small eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 2 cloves garlic
- 1 (14 oz) can diced tomatoes
- 3 tbsp olive oil
- 1 tsp oregano
- 1 tsp thyme
- ½ tsp rosemary
- Salt and pepper, to taste
- A pinch of sugar, optional
- 17.5 oz gnocchi from the refrigerated section
- 1 tsp paprika
- Some fresh parsley, to garnish
INSTRUCTIONS
- Preheat the oven to 400°F or 350°F (convection).
- Wash and cut the vegetables into bite-sized pieces. Peel and finely chop the onion and garlic.
- Place everything in a large baking dish. Add the diced tomatoes and drizzle with two tablespoons of olive oil. Season with oregano, thyme, rosemary, salt, and pepper. Optionally, add a pinch of sugar to soften the tomatoes. Mix well and roast the vegetables in the oven for about 25 minutes.
- Meanwhile, in a bowl, mix the gnocchi with 1 tbsp olive oil, some salt, and paprika.
- Remove the vegetables from the oven and give them a good stir. Spread the gnocchi evenly on top. Bake for another 10-15 minutes in the oven, or until the gnocchi are lightly browned and the vegetables are nice and soft.
- Serve the ratatouille gnocchi on plates and garnish with some fresh parsley.