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CHRISTIE612
Ratatouille with pesto gnocchi
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Ingredients
Directions
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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.
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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.
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Season with salt and possibly pepper. Put a lid on the pan, lower the heat source and simmer the ratatouille in about 20 minutes.
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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.
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15 minMain dishtuna pieces in sunflower oil, white cheese cubes in herbal oil, dried thyme, frozen garden peas, fresh filo pastry, peanut oil, Tasty vine tomato, Kalamata olives without pit, raw vegetables cucumber,filo pastry packages with tuna -
60 minMain dishzucchini, tuna pieces in olive oil, Red pepper, garlic, onion, dried Italian herbs, salad cheese cubes, risotto rice,stuffed courgettes with tuna -
15 minMain dishendive, bean sprouts, Scottish salmon fillet, Japanese soy sauce, vinegar, seroendeng,oriental salad with salmon -
45 minMain dishminced meat, Eggs, shallots, fresh parsley, bread-crumbs, flour, white raisins, butter, onion, Maestricht fruit syrup, blue plum jam, Red wine vinegar,meatballs from restaurant belga queen
Nutrition
450Calories
Fat29% DV19g
Protein20% DV10g
Carbs19% DV56g
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