Parisian Gnocchi Recipe
ratatouille ragout, Birchrun Hill feta, fresh basil
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Ingredients
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Main Ingredients
Method
Instructions
Prepare the Ratatouille Ragout
In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent.
Add Vegetables
Add eggplant, zucchini, and red bell pepper. Cook for about 5-7 minutes until the vegetables are tender.
Add Tomatoes
Stir in the canned diced tomatoes. Season with salt and black pepper. Let it simmer for 10-15 minutes until the sauce thickens.
Cook Gnocchi
While the ragout is simmering, bring a large pot of salted water to a boil. Add potato gnocchi and cook according to package instructions until they float to the surface.
Combine Gnocchi and Ragout
Once the gnocchi is cooked, drain and add it to the skillet with the ratatouille ragout. Toss gently to combine.
Serve
Serve hot, garnished with crumbled Birchrun Hill feta and fresh chopped basil.