Gnocchi Tray Bake With Ratatouille Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a large baking dish, combine the diced eggplant, zucchini, bell peppers, and cherry tomatoes. Drizzle with olive oil and sprinkle with salt, pepper, and dried herbs. Toss to coat the vegetables evenly.
• STEP 3.Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
• STEP 4.While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions, then drain and set aside.
• STEP 5.In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
• STEP 6.Add the roasted vegetables to the skillet and stir to combine. Cook for an additional 2-3 minutes to allow the flavors to meld together.
• STEP 7.Add the cooked gnocchi to the skillet and gently toss to coat the gnocchi with the ratatouille mixture. Cook for another 2-3 minutes to heat through.
• STEP 8.Serve the gnocchi tray bake with ratatouille hot, garnished with fresh basil leaves and grated Parmesan cheese.
• STEP 9.Enjoy!

Cooking Tips

• You can use store-bought gnocchi or make your own from scratch.
• Feel free to add other vegetables like onions or mushrooms to the ratatouille for extra flavor and texture.
• If you prefer a crispy top, you can sprinkle some breadcrumbs and grated cheese on the gnocchi before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Serve as a main course or as a side dish for a dinner party.
• Garnish with fresh basil leaves and grated Parmesan cheese for added flavor.