Have an abundance of summer produce? This ratatouille gnocchi is a surprisingly easy meal that calls for all that summer squash, zucchini and tomatoes overflowing in your garden. This ratatouille gnocchi is gluten free (if using cauliflower gnocchi), naturally vegan and loaded with veggie goodness!
I absolutely love ratatouille and all the fresh vegetables associated with the traditional dish. I also love coming up with unique twists on classic recipes, so this French/Italian mashed up recipe was born.
It may be taboo to do this, but it certainly is delicious! Delicious enough for me to make it multiple times, and I don’t do that too often!
The first time I made this ratatouille gnocchi, I made it with traditional gnocchi, and it was absolutely delicious! The second time I made it, I used cauliflower gnocchi (one of my favorite products from Trader Joe’s) and I thought it was even better!
Therefore, I personally recommend using cauliflower gnocchi for this recipe, if you can get your hands on it. If not, I have the instructions for using traditional gnocchi below as well!
Because this recipe calls for summer produce, it is a great dinner option for late summer/early fall. However, it is also a cozy and comforting dish, so it would also be great for winter, too.
This recipe serves four people. To serve two people, simply only use one bag of cauliflower gnocchi and enjoy the extra portion of vegetables!
What is in ratatouille gnocchi?
All the delicious summer vegetables including:
Garlic: the garlic cloves are roasted whole with the rest of the vegetables, and gets so soft and aromatic!
As well as:
Seasonings: I like to use thyme, oregano and/or an Italian seasoning blend, as well as salt and pepper
Tomato sauce: your favorite jarred sauce or homemade
- Cutting board
- Large baking sheet
- Large skillet
- Rubber spatula or wooden spoon
Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
Chop up the zucchini, yellow squash and eggplant into even pieces about the size of the gnocchi. Place the zucchini, yellow squash, eggplant and cauliflower gnocchi in a single and spaced out layer on the parchment lined baking sheet.
Place garlic cloves on a small piece of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up garlic in aluminum foil and place on baking sheet.
For the tomatoes, you have a few options. You can place them right on the parchment lined baking sheet with everything else, place in a baking dish or create a make-shift dish out of aluminum foil like I did (see below).
I prefer to have the tomatoes in a separate dish so the tomato juices don’t spread to the other vegetables or gnocchi and is less likely to burn.
If needed, use two baking sheets to ensure everything is in a single layer. Drizzle the vegetables and gnocchi with olive oil and season with salt, pepper and fresh or dried herbs. I used fresh thyme, as I had it on hand, but dried Italian seasoning would also be great!
Pop the baking sheet in the oven and roast for 45 minutes, stirring vegetables halfway through.
Once the vegetables are almost done, heat a large skillet with olive oil over medium heat. Sauté onions for 5-6 minutes, until soft and fragrant.
Once vegetables and gnocchi are done, add everything right to the skillet. Remove garlic from aluminum foil, mash with a fork and add into the skillet as well.
Lastly, add your favorite pasta sauce (homemade or jarred) to the skillet.
Give the ratatouille gnocchi a good toss so everything is coated in the sauce. Plate up and garnish with fresh herbs and parmesan cheese, if desired!
- Gnocchi: If you do not like cauliflower gnocchi or do not have access to Trader Joe’s, you can use regular gnocchi. This can be found in the fresh pasta section of your grocery store. For regular gnocchi, do not add to the sheet pan with everything else. Instead, cook according to package instructions and add to the skillet along with the roasted vegetables and sauce.
- Sauce: Try homemade sauce, pesto, or a simple drizzle of olive oil.
- Fresh herbs: If you do not have fresh herbs, substitute with 1 tbsp dried Italian seasoning blend.
- Portion: If you would like to serve two people, only use one bag of cauliflower gnocchi and enjoy the extra serving of vegetables!
More Recipes You’ll Love
- Summer Shrimp and Corn Risotto
- Coconut Shrimp with Cilantro Lime Rice and Mango Salsa
- Copy Cat Quinoa Cowboy Veggie Burgers
- Pasta Primevera
- Cauliflower Gnocchi and Chicken Sausage Bake
If you make this recipe, please leave me a comment/rating below. I’d love to hear your feedback! Also, don’t forget to take a picture of your creation and tag me on Instagram @thechowdown!
- 2 packages cauliflower gnocchi
- 3/4 cup zucchini chopped
- 3/4 cup summer squash chopped
- 3/4 cup eggplant chopped
- 1 cup cherry tomatoes
- 3 cloves garlic
- 1/2 onion diced
- 3 tbsp olive oil
- 1/2 cup tomato sauce
- 2 tbsp fresh or dried herbs such as thyme, oregano or Italian seasoning
- Preheat oven to 375 degrees. Line 1 large sheet pan or 2 small sheet pans with parchment paper.
- Add zucchini, summer squash, eggplant and cauliflower gnocchi to the sheet pan/s in an even layer. Create dish with sides out of aluminum foil (see above) or use an oven safe ramekin and place tomatoes inside. Place on sheet pan with other vegetables.
- Place garlic cloves on a small piece of aluminum foil. Drizzle with olive oil, wrap garlic in aluminum foil and place on sheet pan.
- Drizzle the vegetables and cauliflower gnocchi with 2 tbsp olive oil and season with salt pepper and herbs of choice. Roast at 375 for 45 minutes, flipping halfway through.
- When vegetables are almost done, heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté 5 minutes, until soft and fragrant.
- Remove sheet pan from the oven. Carefully unwrap garlic and mash with a fork. Add garlic to the pan along with vegetables, gnocchi and tomato sauce. Mix so everything is coated in sauce. Serve and enjoy!
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