Potato Gnocchi Ratatouille with Parmesan Crisps
- ¼ cup oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 red capsicum, deseeded, finely diced
- 2 courgettes, finely diced
- 420g Homebrand diced tomatoes, drained
- 50g tomato paste
- ½ tsp dried thyme box
- ½ tsp dried rosemary
- 500g potato gnocchi
- ½ cup grated parmesan cheese
- 2 Tbsp fresh thyme, chopped
- Salt and pepper to season
How to Cook Perfect Pasta
Preheat oven to 180ºC.
Pour oil into a large frying pan, add onion and garlic, cook gently for 3 – 4 minutes.
Add capsicum and courgettes and cook gently, tossing now and again for a further 4 minutes.
Add tomatoes, paste and dried thyme and rosemary. Season well and mix. Place into an ovenproof dish, cover and place in the oven for 10 minutes or until vegetables are just tender. Remove from oven.
Cook gnocchi in a pan of boiling water, this should take 2 – 3 minutes or as per instructions on packet. Drain and toss into the ratatouille. Mix well.
Sprinkle a layer of parmesan on a flat plate. Place in the microwave on high for 20 – 30 seconds or until cheese has melted and looks like lace. Remove from microwave. Allow to cool for a couple of seconds and using a sharp knife, peel off plate.
Serve a large spoonful in a bowl topped with shards of parmesan crisps and garnish with thyme.
By Jax Hamilton