ratatouille inspired gnocchi
Chef’s note: MasterChef 2019 contestant Paula Casamento draws on her Cypriot heritage and the Mediterranean for her inspiration in the kitchen. “Seasonal cooking is naturally how Cypriots eat, and this recipe uses seasonal ingredients at its core,” says Paula. Try this delicious summer dish for a true taste of the Med.
- 90 grams bacon lardons
- olive oil
- 1 aubergine (diced)
- 1 courgette (diced)
- 1 clove garlic (finely sliced)
- 200 grams passatta
- 1 pinch sugar
- salt and pepper
- 1 pack of gnocchi
- 125 grams mozzerella (torn)
- 30 grams fresh basil (torn)
- extra virgin olive oil
Start by frying the bacon lardons in a little olive oil. Cook them for a few minutes on a medium-high heat, and then add the diced aubergine and courgettes.
Cook the aubergines and courgettes on a medium heat until they have softened and are a little brown; it is important not to overcook them as they should have a little bite to them.
Add the garlic and allow to cook for a couple of minutes, then turn the heat down.
Add the passata and a little water, pinch of sugar, and the salt and pepper, stir well and keep on a
low simmer.In a separate pan, bring some water to the boil, then add your gnocchi. Once cooked – the gnocchi rise to the top when they are done – drain and add the drained gnocchi to the ratatouille-style sauce and stir well.
To serve, drizzle some extra virgin olive oil over top, tear over some basil leaves, and add the torn mozzarella. Enjoy on its own or with some crusty bread
Paula has featured on both MasterChef UK and Kirstie’s Handmade Christmas and is a recipe developer, food stylist and writer. As well as offering a range of cookery courses, Paula also sells a curated collection of vintage kitchenware.
Follow her @oreganoandolive and visit www.oreganoandolive.com