Greek Style Gnocchi with Kalamata Olives Tomato, Capsicum & Fetta
- Prep time: 30 minutes
- Calories: 610
- 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 1⁄2 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!