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Greek-style gnocchi (vegetarian)

Name: Greek-style gnocchi (vegetarian)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 400g ripe tomatoes, quartered; 2 red capsicums, quartered, seeds removed; 2 unpeeled garlic cloves; Olive oil, to drizzle; 1kg potato gnocchi; 1/2 cup (60g) pitted kalamata olives; 1 tablespoon chopped flat-leaf parsley; 75g marinated feta

2 ratings

20m

25m

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Mouth-watering Greek flavours spring to life in this super-easy vegetarian gnocchi.

400g ripe tomatoes, quartered
2 red capsicums, quartered, seeds removed
2 unpeeled garlic cloves
Olive oil, to drizzle
1kg potato gnocchi
1/2 cup (60g) pitted kalamata olives
1 tablespoon chopped flat-leaf parsley
75g marinated feta

Method

1.

Preheat the oven to 200°C.
2.

Place tomato, capsicum and garlic on a baking tray. Drizzle with oil and season. Roast for 20-25 minutes or until soft. When cool enough to handle, remove garlic skin. Place garlic, tomato, capsicum and juices in a food processor. Process until smooth and season to taste.
3.

Cook gnocchi according to packet instructions, drain and return to pan. Add sauce, olives and parsley, and stir to combine. Serve with crumbled feta and a rocket salad, if desired.