On a cold night, when you just want to get something luscious, hot, and creamy into your belly, grab store-bought gnocchi and smother it in this goat cheese sauce. Topped with a colorful, bright, and intensely flavored ratatouille, this pasta is also a crowd-pleasing dish that is perfect for a party! You can also make the ratatouille as a filling for crespelle (see page 110) or served on top of Juicy Bread (see page 169).
SERVES 4
Ratatouille
1 small eggplant, ends trimmed, cut into 1/4 in [6 mm] dice
Kosher salt
1/4 cup [60 ml] olive oil, plus more as needed
1 garlic clove, minced
1 small onion, ends trimmed, peeled, and finely diced
1 small zucchini, ends trimmed, cut into 1/4 in [6 mm] dice
1 small yellow squash, ends trimmed, cut into 1/4 in [6 mm] dice
Freshly ground black pepper
1 small red bell pepper, cut into 1/4 in [6 mm] dice
1 whole tomato, chopped
10 black olives, pitted and roughly chopped
1 Tbsp capers, rinsed, drained, and minced
1 Tbsp red wine vinegar
1/2 tsp granulated sugar
1 Tbsp finely chopped fresh Italian parsley
2 Tbsp finely chopped fresh basil leaves
Gnocchi
1 lb [455 g] store-bought gnocchi
1/2 cup [120 ml] chicken stock, homemade or store-bought
4 oz [115 g] fresh goat cheese, at room temperature
5 Tbsp [75 g] butter, at room temperature
1/4 cup [25 g] finely grated fresh Parmesan cheese, plus more for serving
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
To make the ratatouille: In a colander set over a large bowl, add the eggplant, sprinkle with a generous pinch of kosher salt, and set aside, 20 minutes. This will help the eggplant release its liquid before cooking.
In a large cast-iron skillet over high heat, warm the olive oil until it shimmers. Add the garlic to the pan and cook until fragrant, about 30 seconds. Transfer to a large bowl. To the same pan, add the eggplant and cook, stirring occasionally, until the eggplant is softened and browned, about 3 minutes. Transfer to the bowl with the garlic. Add the onion to the pan and cook until translucent, about 1 minute. Transfer to the bowl with the garlic and eggplant.
To the same pan, add the zucchini and squash, season with a pinch of salt and black pepper, and cook, stirring, until softened and slightly browned, about 3 minutes. Transfer to the bowl with the garlic, onion, and eggplant. Add 1 to 2 Tbsp more oil to the pan, if necessary, and add the bell pepper, season with a pinch of salt and black pepper, and cook until softened and brown, 2 to 3 minutes, and transfer to the bowl with the other vegetables.
Add the tomato to the pan and cook until soft, about 30 seconds. Add the olives and capers and give them a quick stir. Add the vinegar and sugar and whisk until combined and the sugar dissolves, about 1 minute. Add the parsley and basil, stir, and transfer the whole mixture to the bowl of reserved vegetables. Stir gently to combine and set aside.
Meanwhile, to make the gnocchi: Bring a large pot of generously salted water to a boil. Cook the gnocchi according to the directions on the package. Use a slotted spoon to transfer the cooked gnocchi directly to a large skillet set over high heat. To the gnocchi, add the chicken stock, goat cheese, and butter and cook, gently shaking the pan, allowing the goat cheese to completely melt and coat the gnocchi, about 1 minute. Add the Parmesan and watch it bring the sauce together and thicken, about 30 seconds. Add a pinch of salt and a few grinds of black pepper.
Transfer the gnocchi to a serving platter and spoon the reserved ratatouille over the top. Sprinkle with more Parmesan, drizzle with olive oil, and serve immediately.