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Crispy Gnocchi with Ratatouille Vegetables

Crispy Gnocchi with Ratatouille Vegetables

Crispy Gnocchi with Ratatouille ingredients

chopped ratatouille vegetables

red cashew pesto in food processor

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


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


  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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