Do you guys remember the movie Ratatouille from like 2007?! Such an adorable film. In addition to being a super cute animated movie, it also taught me about the most delicious French vegetable dish… ratatouille!!
Have you ever tried it?! Super simple dish full of fabulous complex flavors. Traditional ratatouille is a vegetable stew typically consisting of eggplant, zucchini, onions, peppers, tomatoes, and garlic. It can be prepared extra fancy by thinly slicing the vegetables and arranging them in a circular fashion like in Ratatouille the movie. Though, in the beginning ratatouille was thought of as a poor man’s dish so we are going to keep our inexpensive ratatouille extra simple with no fancy slicing BUT we are going to throw in some gnocchi because who doesn’t love a good carb?!
Ratatouille + gnocchi..
French + Italian…
Am I allowed to do this?!
The other night for dinner, I decided to make some skillet gnocchi with tomatoes, chickpeas, garlic, zucchini, summer squash, and red pepper and it was delicious BUT I really thought I could bump up the awesomeness with the addition of gnocchi.
My ONE POT ratatouille gnocchi was born! Yes, only one pot AND 30 minutes. Fabulous right? Perfect for weeknights and weekends and basically all the time.
You ready for this jelly?!
And by jelly, I mean this one pot and 30 minute ratatouille gnocchi recipe.
- 1 1/2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1 cup chopped red onion (about 1/2 large onion)
- 1 red bell pepper; cored, seeded, diced (about 1 cup)
- 2 large zucchini, diced
- 1 large yellow summer squash, diced
- 2 cans (14.5 oz each) diced tomatoes
- 2 cans (14.5 oz each) chickpeas, drained and rinsed
- 2 packages (16 oz each) mini gnocchi
- 1 cup chicken broth
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- fresh thyme, garnish
- Heat a dutch oven (or large heavy bottom pot/skillet) over medium high heat. Add oil and garlic then sauté 1-2 minutes or until garlic is fragrant. Next, add sea salt, onions, peppers, zucchini, and yellow squash to the pot and stir to combine. Sauté about 8 minutes or until veggies are starting to get soft. Stir in diced tomatoes (and all the liquids in the can), the drained/rinsed chickpeas, gnocchi, and chicken broth then cover with lid and cook for 5 minutes. Remove lid, stir in red wine vinegar, paprika, and black pepper then cook for another 5 minutes or until the gnocchi is cooked. Divide into bowls, top with fresh thyme then EAT.
Guys, it’s been a long time since I posted a recipe on a Monday… I’m proud of myself. I had a VERY productive weekend woohoo! Cooked/tested/photographed a bajillion things for the blog on Saturday then cleaned/organized/sorted/purged our kitchen, bar areas, basement, and office on Sunday. I started tackling my closet too! It’s not done yet though, but my goal is to finish it this week… wish me luck!!
Hope you all have a wonderful start to the week… only 4 more days until Friday 🙂
p.s. Are y’all ready for pumpkin yet?! I’m planning a few new pumpkin recipes now but in the meantime, you should check these ridiculously soft pumpkin cookies with brown butter frosting or these pumpkin peanut butter chip pancakes. DROOL.
p.p.s. These baked apple cinnamon brown butter doughnuts with maple rum brown butter glaze are also very “fall”!