RECIPES

Ratatouille with toasted gnocchi and feta cheese

Gnocchi are small dumplings made from potato, flour, and egg, and are a popular Italian dish. The origin of gnocchi can be traced back to ancient Roman times when a similar dish made from semolina flour was served. However, the modern version of gnocchi likely originated in northern Italy in the 16th century, where potatoes were added to the recipe. Over time, the recipe evolved with various regional variations, such as the use of different flours and additional ingredients like spinach or ricotta cheese. Today, gnocchi is enjoyed in many countries around the world and is often served with a variety of sauces and toppings.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Garlic
  • Gnocchi (Gluten, Eggs)
  • Vegetable broth (Celery)
  • Romero
  • Feta cheese (Milk)
  • Red pepper
  • Spring onion
  • Zucchini
  • Tomatoes chopped
  • Spinach
  • Brown sugar

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan x2
  • Bowl

Nutritional information (every 100 grams)

Valor energético86,62 Kcal
Grasas0,95 g
de las cuales saturadas0,61 g
Hidratos de carbono16,6 g
de los cuales azúcares2,43 g
Proteínas2,81 g
Sal0,71 g

Preparation time

Difficulty

Ingredients

  • Garlic
  • Gnocchi (Gluten, Eggs)
  • Vegetable broth (Celery)
  • Romero
  • Feta cheese (Milk)
  • Red pepper
  • Spring onion
  • Zucchini
  • Tomatoes chopped
  • Spinach
  • Brown sugar

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan x2
  • Bowl

Nutritional information (every 100 grams)

Valor energético86,62 Kcal
Grasas0,95 g
de las cuales saturadas0,61 g
Hidratos de carbono16,6 g
de los cuales azúcares2,43 g
Proteínas2,81 g
Sal0,71 g

Cooking step by step

Cooking
step by step

The gnocchi I:

Place gnocchi in a bowl and cover them with cold water.
Set aside. 

Los gnocchi I - Ratatouille con gnocchi

Mis en place:

Wash and cut aubergine and pepper into cubes.
Cut onion into wedges.
Chop garlic. 

The ratatouille:

Heat a dash of oil in a pot.
Sauté aubergine, pepper, and onion over high heat until golden, approximately 4-5 minutes.
Add garlic, rosemary, sugar, crumbled stock cube, and diced tomato. Reduce the heat to a minimum. Let it simmer for 5 minutes. Season with salt and pepper.

The gnocchi II:

Drain gnocchi.
In a frying pan, heat a dash of oil and sauté gnocchi until they are golden brown.

Your meal:

Mix gnocchi with ratatouille and spinach.
Divide among the plates and finish with a sprinkle of crumbled feta cheese. 

paso 6

paso 6

El bulgur Merluza a la plancha

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