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Fried Gnocchi, Roasted Salmon & Vegetable Ratatouille

Fried Gnocchi, Roasted Salmon & Vegetable Ratatouille

If you follow me on social media, you might have seen the video I made on my Saturday meal. I have been for almost 6 weeks trying to have a low-carb diet (and I succeeded for the most part), and last Saturday I decided to slowly add them back, in a balanced way.

I boiled some stored-bought gnocchi until they floated in the water, placed in a colander and then pan fried it in olive oil with onion, garlic, leeks and bell pepper (see sofrito recipe: here).

The salmon I seasoned with salt & pepper, drizzled some olive oil and some chopped cilantro, cooked for 7 minutes in the oven on medium heat on the lowest wrack.

Finally, I made a ratatouille out of zucchini, eggplant, mushrooms, tomatoes, cheese and turkey ham. Sliced all the vegetables on a more or less consistent size, also the cheese and turkey ham I cut four smaller slices from one slice, then layered all ingredients, seasoned with salt and pepper, drizzled with olive oil and baked for 20 minutes on a medium heat.

The easiest and most comforting meal of that weekend.



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