Greek Style Gnocchi with Kalamata Olives Tomato, Capsicum & Fetta
  • Prep time: 30 minutes
  • Calories: 610
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 with a little peppery rocket to top it all off - there's so much to love in this dish!
  • 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 75g Pack of Rocket

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, sweet and a little caramelised.

Cook Gnocchi:

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.

Prepare Sauce:

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

Sauce Gnocchi:

Add sauce to the pan of gnocchi along with olives and 12 the parsley. Heat over low heat, stirring gently, until all warmed through.

You Plate It:

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