Name: A mouthwatering Cheesy Ratatouille Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
Ingredients: 1 large onion, chopped; 2 cloves garlic, crushed; 2 zucchini, sliced; 1 small eggplant (300g), chopped; 1 red capsicum, chopped; 1 tblsp Tuscan seasoning; 500g packet potato gnocchi; 700g bottle tomato passata; ¾ cup shredded parmesan; 150g drained bocconcini, torn; Mixed salad leaves, to serve

A mouthwatering Cheesy Ratatouille Gnocchi

Perfect for chilly nights in!

Serves 4-6

Prep

15M

Cook

30M

Total

45M

Skip to Recipe

Ingredients

1 large onion, chopped

2 cloves garlic, crushed

2 zucchini, sliced

1 small eggplant (300g), chopped

1 red capsicum, chopped

1 tblsp Tuscan seasoning

500g packet potato gnocchi

700g bottle tomato passata

¾ cup shredded parmesan

150g drained bocconcini, torn

Mixed salad leaves, to serve

Method

Step 1

Heat an oiled, large, flameproof casserole dish over medium to high heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes, or until soft.

Step 2

Add zucchini, eggplant, capsicum and seasoning. Cook, stirring, for a further 4 to 5 minutes, or until lightly browned. Stir in gnocchi.

TIP: For some spicy heat, add 1 tsp dried chili flakes to the pan with seasoning.

Step 4

Cook in a moderate oven (180C) for 25 to 30 minutes, or until the sauce is bubbling and the top is light golden.

Step 5

Serve with salad leaves.

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Ingredients

Method

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