Gratinated ratatouille with fried gnocchi
Ratatouille is a braised vegetable dish or vegetable stew from the Provençal cuisine of Nice.
Gnocchi have a long tradition in Italian cuisine. They are almost always made from potatoes, although there are regional differences in their preparation. For example, gnocchi alla romana preferably uses wheat or corn semolina.
The small dumplings enjoy particular attention in Verona, northern Italy. Even today, during Carnival, delicious gnocchi are distributed in huge quantities to passersby in front of the famous Basilica di San Zeno Maggiore.
45 min
Total Time
30 min
Cooking Time
15 min
Preperation Time
Ingredients
| 400 g | Gnocchi |
| 1 | Aubergine |
| 1 | Zucchini |
| 1 | Bush tomato |
| 1 | Onion |
| 1 | red bell pepper |
| 1 clove of garlic | |
| 1 bunch | Oregano |
| 25 g | Parmesan |
| 235 g | passata |
| 100 ml | Water |
| 5 tbsp | Olive oil |
| Salt | |
| Pepper |
Instructions
Step 1 of 9:
Trim the ends off the eggplant and zucchini and cut into approx. 1 cm cubes. Peel and finely chop the onion and garlic.
Step 2 of 9:
Trim the ends off the peppers, halve them lengthwise, remove the seeds if desired to reduce spiciness, and cut into thin diagonal strips. Halve the tomatoes, trim the cores, and cut into approx. 1 cm cubes.
Step 3 of 9:
Preheat the oven to 200°C fan/220°C conventional. Heat 2 tbsp oil in a pan and sauté the eggplant, onion, and peppers over medium heat for 2 minutes.
Step 4 of 9:
Add the garlic and tomatoes to the pan and sauté for 1 minute.
Step 5 of 9:
Deglaze with 100 ml water and strained tomatoes. Add salt, a pinch of sugar, and pepper to taste, and simmer for 10 minutes.
Step 6 of 9:
Meanwhile, set aside the oregano tips for garnish, pluck the remaining leaves from the stems, and chop finely. Finely grate the Parmesan.
Step 7 of 9:
Add the oregano to the pan, mix, and transfer the ratatouille to an ovenproof dish. Sprinkle the Parmesan over the top and bake in the preheated oven on the middle rack for approx. 10 minutes, until the cheese is melted.
Step 8 of 9:
Heat 3 tbsp oil in the pan used previously and fry the gnocchi over medium heat for 9 minutes until crispy all over, turning frequently.
Step 9 of 9:
Remove the ratatouille from the oven and arrange on a plate with the gnocchi. Garnish with oregano leaves.
