Baked ratatouille gnocchi
Table of Contents
This veggie-packed tray bake, topped with ready-made gnocchi, ticks all of the bins for an excellent household meal. It’s simple, wholesome and scrumptious.
1kg gnocchi (2 packets)
2 small eggplant, steamed and roughly chopped
2 crimson capsicums, roughly diced
1 crimson onion, diced
1 punnet cherry tomatoes
1/3 cup olive oil
salt and pepper
1/2 cup basil leaves to garnish
parmesan cheese (elective)
Preheat oven to 180°C.
Steam eggplant by piercing a number of instances with a fork and inserting in microwave 4-5 minutes. Chop roughly.
Mix all substances and place in two baking dishes. Bake for 75 minutes, turning twice throughout cooking.
Garnish with basil (and parmesan if desired) and serve heat or at room temperature.
Extract from Higher Collectively Kitchen 2 by Ronnit Hoppe and Delia Baron. Out there now. Go to Higher Collectively Kitchen to buy.