Greek Style Gnocchi with Kalamata Olives Tomato, Capsicum & Fetta

Prepare Ingredients:

Preheat oven to 200°C. De-seed capsicum and cut into large chunks. Peel garlic and smash with the heel of your hand. Cut tomato into quarters. Pick parsley leaves and roughly chop. Put a large pot of salted water on to boil.

Roast Veg:

Place tomato, capsicum and garlic on a lined baking tray. Drizzle with balsamic /honey and olive oil and season with salt and pepper. Roast in oven for 20 minutes or until soft.

Cook Gnocchi:

Add gnocchi to boiling water (cooking in batches if required). Cook for about 3 minutes or until tender and the gnocchi float to the top. Drain and return to the pot. Drizzle with a little olive oil to prevent gnocchi sticking together

Prepare Sauce:

Place garlic, tomato, capsicum and juices in a food processor. Process until smooth and season to taste.

Sauce Gnocchi:

Add sauce to the pot of gnocchi along with olives and ¹⁄₂ the parsley. Heat over low heat, stirring gently, until all warmed through.

You Plate It:

Serve gnocchi between bowls and top with a little rocket, fetta and remaining parsley. Enjoy!