Greek Style Gnocchi with Kalamata Olives Tomato, Capsicum & Fetta
Mouth-watering Greek flavours spring to life in this super-easy vegetarian gnocchi. Top quality, locally made gnocchi made by our friends at Ipastai served with a simple roasted veg sauce, tangy olives and creamy fetta. A little peppery rocket to top it off - so much to love!
Ingredients
- 2 of Tomato
- 1 of Red Capsicum
- 1 of Garlic Clove
- 1 350g Pack of Fresh Gnocchi
- 60 g of Kalamata Olives (pitted)
- 35 g of Fetta Cheese
- 1 Small Bunch of Flatleaf Parsley
- 1 Tbsp of Balsamic Vinegar & Honey
- 1 120g Pack of Rocket
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Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
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!
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