Ratatouille with pesto gnocchi

Name: ratatouille with pesto gnocchi
Total time: 30 min
Yield: 4
Ingredients: 50 milliliters olive oil; 2 eggplant; 1 onion; 2 clove garlic; 3 paprika; 2 zucchini; 1 tablespoon Provencal herbs; 1 look peeled tomato; 400 gram Gnocchi; 2 tablespoon Pesto

Ingredients

50 milliliters olive oil
2 eggplant
1 onion
2 clove garlic
3 paprika

2 zucchini
1 tablespoon Provencal herbs
1 look peeled tomato
400 gram Gnocchi
2 tablespoon Pesto

Directions

Heat half of the oil in a large casserole and stir-fry in the eggplant cubes until lightly browned. Add the rest of the oil and the onion and fry for a few minutes.
Add the garlic and paprika and stir fry for a few minutes. Finally add the zucchini, herbs and tomatoes and bring to the boil at medium height.
Season with salt and possibly pepper. Put a lid on the pan, lower the heat source and simmer the ratatouille in about 20 minutes.
Cook the gnocchi according to the instructions on the packaging and pour off. Spoon the pesto through the gnocchi and serve the ratatouille with the pesto gnocchi. Tasty with grated Parmesan cheese.