Skillet Gnocchi ratatouille
20+
min
cooking time
3/4
servings
easy
difficulty

Skillet Gnocchi ratatouille

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Ingredients

  • One 12-ounce Giovanni Rana Skillet Gnocchi
  • 1 tbsp butter
  • 2 eggplants, cut into 1/2 inch cubes
  • 2 zucchini, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large onion, sliced into rings
  • 3 cloves garlic, minced
  • 3 large tomatoes, chopped
  • Fresh baby spinach leaves
  • Extra virgin olive oil
  • Salt and pepper to taste
20+
min
cooking time
3/4
servings
easy
difficulty

Preparation

In a large skillet cook the onion and the garlic in 5 tbsp of olive oil over low heat, stirring occasionally, until the onion is softened. Add the eggplants and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplants are softened. Stir in the zucchini and the bell peppers and continue cooking over low heat for 12 minutes. Stir in the tomatoes for 5 to 7 minutes.

In a large pan, melt the butter over medium-low heat. Add the gnocchi and sauté for 5 minutes. Transfer the gnocchi to a plate, add the vegetables ratatouille, a few leaves of baby spinach, and serve.


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