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Ratatouille Gnocchi

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!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American, French, Italian
Keyword: eggplant, gnocchi, ratatouille, sheet pan meal, summer produce, summer squash, tomato recipe, vegan recipe, zucchini
Servings: 4
Cost: -

Ingredients

  • 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

Instructions

  • 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!