A Gnocchi recipe that's perfect for this time of year

I wanted to share a recipe that is perfect for this time of year. I make a version of this Gnocchi dish year round and use whatever vegetables are in season. The other day I was at the Farmer's Market out in front of our shop and I decided that I wanted to make a version inspired by Ratatouille.

Ingredients - 

• 1 small onion - chopped in about 1-inch pieces
• 1 medium eggplant chopped in 1-inch pieces
• 1 zucchini - chopped same size
• 1 bell pepper - also chopped same size
• 2 cloves garlic - pressed
• 1 tablespoon minced fresh rosemary (or 1 tsp. dried)
• 1 tablespoon minced fresh thyme (or 1 tsp. dried)
• 4 tablespoons olive oil - divided
• salt & pepper
• 1 cup sun dried tomatoes 
• 1/2 cup olives - pitted
• 1 package of gnocchi
• 2 tablespoons butter or ghee
• 1/2 teaspoon red chili flakes

Line a baking sheet with parchment paper. Put all of the vegetables on the tray. Add the garlic and toss with 2 tablespoons of olive oil, the herbs and some salt & pepper.

Roast your vegetable for about 25 minutes, stirring after the first 15 minutes. Once the vegetables are done and you take them out of the oven, immediately add the sun dried tomatoes and toss.

Meanwhile, heat up a large 

skillet or sauté pan over medium-low heat. Add the remaining 2 tablespoons of oil and your gnocchi. Stir and then cover for about 10 minutes. Uncover and stir. Your gnocchi will start to get toasty and puffed up. Keep stirring and cooking until it is nicely browned - another 10 minutes or so. Then add 2 tablespoons butter and the chili flakes. Stir and cook for another couple of minutes and then turn off the heat. Add your 

roasted vegetables and the olives. Stir everything together. Serve with freshly grated parmesan cheese, if you wish.

Let me know if you make this!