· recipe ·
Crispy Potato Gnocchi with Ratatouille
Eggplant takes on a creamy texture as it cooks, while zucchini and peppers can retain a little bite.
Time and servings
- Prep
- 60 min
- Cook
- 105 min
- Total
- 165 min
- Servings
- 4
Nutrition per serving
- Calories
- about 500
- Protein
- 11 g
- Fat
- 18 g
- Carbs
- 77 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with 1/2 tsp3 g of the salt and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky; you may not need it all.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Brown the eggplant
Cut the eggplant into 3/4-inch1.9 cm cubes. Heat 2 tablespoons30 ml of 3 Tbsp45 ml in a wide deep skillet and cook the eggplant until golden on several sides; transfer it to a bowl.
Cook the remaining vegetables
Cut the zucchini and red pepper into 3/4-inch1.9 cm pieces and finely dice the onion. Add the remaining vegetable oil to the skillet and cook the onion until soft, then add the zucchini and pepper and brown their edges.
Stew the ratatouille
Thinly slice the garlic and add it for 30 seconds. Crush in the tomatoes, return the eggplant, and add the thyme and black pepper. Simmer with the lid ajar until the vegetables are tender but distinct, 18 to 22 minutes; remove the thyme stems.
Heat the cooking water
When the sauce is nearly ready and the gnocchi are shaped, bring 3 quarts3 liters of water to a gentle boil. Add 1 1/2 tsp9 g of the salt.
Poach and dry the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 5 minutes until no beads of water remain.
Crisp the gnocchi
Heat 2 Tbsp30 ml in a second wide skillet over medium heat. Add the drained gnocchi in an even layer and cook until the undersides are golden, then turn gently to brown the other side.
Plate without softening
Spoon the ratatouille into shallow bowls and arrange the crisp gnocchi over it rather than simmering them in the vegetables. Tear the basil over the top and serve immediately.
