Enjoy this recipe from Ambassador’s award-winning chef, Chef Manny!

Gnocchi Ratatouille


  • 1 pound fresh or frozen gnocchi
  • 2 tablespoons butter
  • 2 medium shallots, chopped
  • 1 pound zucchini (about 3 small) very thinly sliced lengthwise
  • 1 pound yellow squash (about 3 small) very thinly sliced lengthwise
  • Pint of cherry tomatoes, cut in half
  • 1/2 teaspoon salt
  • 1/4 teaspoon grated nutmeg
  • Freshly ground pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley



Bring a large saucepan of water to a boil. Cook the gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.

Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini, squash and cook, stirring often until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking. Stirring often until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.



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Contact Laurie Woolslyer  for more information

814.866.2773 ext. 2705