Mint Ratatouille with Gnocchi and Parmesan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 bell pepper (s)
- 1 zucchini
- 0.5 ½ onion (s)
- 1 small clove garlic
- 60 ml vegetable stock
- 1 packet tomato (s), happened
- 1 teaspoon, heaped mint, dried
- marjoram
- oregano
- thyme
- salt and pepper
- 1 pinch chili powder
- 400 g nocchi
- Parmesan
Print Recipe
Pin Recipe Instructions
- Cut the peppers into strips, halve and fry them in a pan with a little vegetable oil (until they start to roast). Then add the diced onion and fry for a short time. Deglaze with the vegetable stock and put a lid on the pan.
- Halve the zucchini and cut into crescent-shaped, approx. 1.5 cm thick pieces and add together with the finely chopped garlic clove. Let the whole thing simmer for about 5 minutes over medium heat. Then add the tomatoes and bring to the boil together with the remaining spices and simmer for 5 minutes.
- Take the gnocchi out of the packaging, add them directly to the ratatouille and let cook for 5 minutes. Put the ratatouille on plates or in bowls and sprinkle with the parmesan.
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