Greek-style Gnocchi
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 tbs chopped flat-leaf parsley
75g marinated feta
Preparation Method
- Preheat the oven to 200°C.
- 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.
- 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.
Serves 6.
Can also use jar of premade sauce and simply stir it through.
