Greek Style Gnocchi with Kalamata Olives Tomato, Capsicum & Fetta

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.

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, sweet and a little caramelised.

Add a drizzle olive oil into the fry pan over a medium-high heat. Add gnocchi in a single layer and fry, tossing occasionally, until golden, 6-8 minutes. Season with salt and pepper.

Tip! No need to boil gnocchi first - it can go straight into the frying pan. Add extra oil if needed to prevent sticking.

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

Tip! Be careful with the roast veg as they will be really hot. If you don't have a food processor, a stick blender will work or you can give it a rough chop with a knife for a chunkier sauce.

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

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

Tip! Rocket is not everyone's cup of tea - you can serve the rocket on the side if you prefer. We like the 'bite' it adds to the gnocchi. Finish with a drizzle of extra virgin olive oil if you like.

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.

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, sweet and a little caramelised.

Add a drizzle olive oil into the fry pan over a medium-high heat. Add gnocchi in a single layer and fry, tossing occasionally, until golden, 6-8 minutes. Season with salt and pepper.

Tip! No need to boil gnocchi first - it can go straight into the frying pan. Add extra oil if needed to prevent sticking.

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

Tip! Be careful with the roast veg as they will be really hot. If you don't have a food processor, a stick blender will work or you can give it a rough chop with a knife for a chunkier sauce.

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

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

Tip! Rocket is not everyone's cup of tea - you can serve the rocket on the side if you prefer. We like the 'bite' it adds to the gnocchi. Finish with a drizzle of extra virgin olive oil if you like.