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Ricotta Gnocchi with Ratatouille Sauce

Course Main Course
Cuisine Italian
Keyword pasta, vegetarian
Total Time 1 hour 30 minutes
Servings 8
Author Christine Ma

Ingredients

Ricotta gnocchi

  • 1 pound whole milk ricotta
  • 4 large eggs
  • 1 cup grated parmesan
  • 2 teaspoons salt
  • 1 teaspoon Italian seasoning
  • 2 cups all-purpose flour

Ratatouille

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 4 ounces cremini mushrooms chopped
  • 1 small eggplant chopped
  • 1 medium zucchini chopped
  • 2 red bell peppers chopped
  • 4 tomatoes chopped
  • 1 tablespoon minced garlic
  • 28 ounces canned crushed tomatoes
  • ¼ cup chopped parsley
  • 1 teaspoon fresh thyme
  • salt and pepper
  • ¼ cup chopped fresh basil
  • ½ cup grated parmesan

Garlic oil

  • ¼ cup extra virgin olive oil
  • 2 tablespoons minced garlic

Instructions

  • Make the ricotta gnocchi. Beat together ricotta with eggs, grated parmesan, salt, and Italian seasoning until well combined. Slowly add all-purpose flour until well incorporated. Divide dough into 4 pieces.
  • Dust a clean work counter with flour and working with one portion at a time, roll into a ½ inch thick rope. Cut the rope into ½-inch pieces and transfer the gnocchi onto a lightly floured baking sheet. Repeat with the remaining dough. Roll dough down back of fork if desired to get groove marks or use gnocchi paddle. Chill until ready to use.
  • Prepare the ratatouille. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat. Add onions, mushrooms, and eggplant and cook until softened, about 7-8 minutes. Add zucchini, bell peppers, tomatoes, and garlic, and cook another 5 minutes or until the vegetables are tender.
  • Add crushed tomatoes, parsley, and thyme, stirring to combine. Bring to a boil and reduce heat to low. Cover the pot and continue to simmer for 25-30 minutes. Season ratatouille with salt and pepper.
  • Meanwhile, make the garlic-infused oil. Heat extra virgin olive oil with garlic over medium heat in a small saucepot. Bring to a simmer and conitnue to cook until garlic is lightly golden brown. Remove from heat and let sit.
  • Bring a large pot of salted water to a boil. Carefully drop gnocchi into the water and boil until they float to the surface, about 1-2 minutes. Drain gnocchi and transfer to ratatouille saucing, gently stirring to coat.
  • Portion gnocchi into bowls and finish with a drizzle of garlic oil, chopped basil, and grated parmesan. Serve immediately.

Notes

You can make the gnocchi ahead of time, shape, and chill until ready to use.