Dumplings with Ratatouille

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Dumplings with Ratatouille
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Health Score:
84 / 100
50 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie291 cal.(14 %)
Protein9 g(9 %)
Fat21 g(18 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E5.8 mg(48 %)
Vitamin K24.3 μg(41 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.4 mg(29 %)
Folate99 μg(33 %)
Pantothenic acid0.8 mg(13 %)
Biotin11.3 μg(25 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C142 mg(149 %)
Potassium569 mg(14 %)
Calcium143 mg(14 %)
Magnesium39 mg(13 %)
Iron1.8 mg(12 %)
Iodine10 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids13.1 g
Uric acid45 mg
Cholesterol80 mg
Complete sugar7 g


1 Red Bell pepper
1 yellow Bell pepper
30 grams butter
40 grams Pastry flour
40 grams grated Gruyere
1 egg
3 Tomatoes
1 onion
1 Zucchini
1 Tbsp vegetable oil
1 garlic clove
1 Tbsp Tomato paste
200 milliliters Vegetable broth
1 Tbsp balsamic vinegar
2 Tbsps Basil (cut into strips)
salt (pepper)
How healthy are the main ingredients?
Tomato pasteBasileggTomatoonionZucchini

Preparation steps


Halve bell peppers and remove seeds and ribs, rinse and pat dry. Arrange, skin side up, on a lined with parchment paper baking sheet. Roast under a hot broiler for about 8 minutes, watching carefully. Remove from the oven and cover with a wet kitchen towel and allow to cool. Combine 80 ml of water (approximately 1/3 cup) with butter and a pinch of salt in a pot, bring to a boil. Add flour and mix until mixture becomes dough-like. Add cheese and egg to the dough. 


Blanch tomatoes in hot water briefly, rinse in cold water and peel, halve and remove seeds, then cut into pieces. Peel bell peppers and cut into wide strips. Peel and chop onion. Rinse and trim zucchini, cut into slices. Heat oil in a pan. 


Cook zucchini for a few minutes, add onion and squeezed garlic and saute briefly. Add tomato paste and broth and simmer for a few minutes. Add peppers and tomatoes and season with vinegar, salt and pepper. Remove from the heat and keep warm. With two spoons dipped into water, separate 8-10 small dumplings from the dough. Heat oil in a pot and cook dumpling for about 4 minutes or until golden. Spread ratatouille on plates and top with dumplings. Sprinkle with basil and serve.