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Crispy Gnocchi with Ratatouille Vegetables

Crispy Gnocchi with Ratatouille Vegetables

Sometimes I can't decide what I want to eat. Like a little kid, I want everything but I want nothing at the same time. This time I couldn't decide between gnocchi and ratatouille. So instead of going in an endless argument with myself, I just put it all together to create this delicious recipe, Crispy Gnocchi with Ratatouille Vegetables. 

Lately, I am all about mediterranean everything, vegetables, spices, dishes, flavours. This cuisine is rich in colourful vegetables, fresh food, whole unprocessed grains. It also includes a lot of seeds, nuts, healthy fats, such as olive oil and many dishes in Mediterranean cuisine are already vegan. 

But the thing with mediterranean food is that it has so many options. This, in my world, is a blessing and a curse. I was craving a fresh bowl of colourful Mediterranean veggies. But at the same time I wanted something warm and more on the comfort-food side. 

Crispy Gnocchi with Ratatouille ingredients

I had a bunch of different veggies in the fridge; eggplant, cherry tomatoes, spinach, red and yellow bell pepper, and zucchini. So, I immediately though of ratatouille, the ultimate Mediterranean veggie dish. 

Ratatouille has made its way all around the world but it is originally from the French Provence, more specifically Nice. There are many recipes since it's one of those family dishes that vary from one home to another. But in all of them you get colourful veggies, aromatic spices and an incredibly delicious dish. 

I was set on the vegetables but I still felt like I needed a bit more. Luckily, Ratatouille has a super low calorie count and is usually served with some sort of carb. I wasn't feeling neither rice nor quinoa, the usual things you see mixed with this dish. 

So, I went to my pantry to get a bit of inspiration. After a good 5 minute dead stare at nothing, I noticed a package of gnocchi I had shoved all the way in the back. It was exactly what I was craving, those fluffy clouds of delicious dough. 

chopped ratatouille vegetables

Whenever you buy gnocchi at the store, just make sure you get the vegan version. The original recipe is actually vegan, but I have seen a few brands that add egg to it. It is rare but just double check to make sure. 

Ok, back to the fluffy clouds! I boil them first and then I add them to a frying pan. We are after crispy gnocchi, this will take about ten minutes, just move them around so they roast from all sides until you get that beautiful golden brown color. 

To take this recipe to another level, I also made a nut parmesan. It is super easy to make! You only need 4 ingredients and a food processor. I used toasted cashew nuts, smoked paprika, virgin olive oil, and some nutritional yeast for that cheesy flavour. 

Once you have everything cooked, add the nut parmesan, the herbs, and give it a good stir. This easy and super delicious recipe will transport you to the Mediterranean with the first bite! 

red cashew pesto in food processor

Ingredients
12
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Eggplant, Gluten, Tomatoes

Ingredients

For the Gnocchi

  • 4 cups cherry tomatoes (cut in half)
  • ½ lb eggplant (diced)
  • 2 cups frozen spinach (unthaw)
  • 4 cloves garlic (sliced)
  • 2 tablespoons olive oil
  • 1 lb potato gnocchi
  • 1 medium red bell pepper (diced)
  • 1 medium yellow bell pepper (diced)
  • 1 medium zucchini (sliced)

For the herbs

  • ½ tsp black pepper (cracked)
  • 2 tbsps fresh basil
  • 4 tsps fresh oregano
  • 4 tsps fresh thyme

For the nut parmesan

  • ¼ cup cashew nuts (toasted)
  • ½ tsp dried smoked paprika
  • 2 tsps extra virgin olive oil
  • ¼ cup nutritional yeast
  • 1 tsp sea salt

Directions

  1. Heat up a big pot of water and boil the gnocchi until the start floating on the top.
  2. Take them out and add them to a frying pan together with half the oil for the gnocchi and roast them from all sides until golden brown for about 10 minutes.
  3. Add the nut parmesan ingredients to a food processor and blend until smooth.
  4. Take the gnocchi out of the frying pan and set aside, add the other half of the oil together with garlic and fry for about 30 seconds.
  5. Add the rest of the vegetables and stir fry on medium heat until slightly brown and softened.
  6. Add the nut parmesan, herbs and roasted gnocchi and give it a good stir.

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