Gnocchi is traditionally cooked in simmering water, but this recipe involves baking gnocchi in the oven combined with a medley of fresh organic vegetables, protein and flavours. It’s quick, easy and soooo delicious. Best of all, it is versatile as it’s easy to switch up the ingredients with whatever you’ve got in the pantry.
Serves 4
Ingredients
- 400g potato gnocchi
- 1 bunch broccolini, ends trimmed, large florets cut half
- 1 can cherry tomatoes
- 1 small red onion, thinly sliced
- 2 garlic cloves, sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon fresh thyme leaves (or 1t dried)
- 1 teaspoon za’atar
- Freshly ground black pepper
- 120g feta cheese, chopped into 1-2cm pieces
- 400-500g sausages, chopped into pieces (optional)
- Fresh parsley, mizuna or salad greens to serve.
Instructions
- Preheat the oven to 200°C/180°C fan bake.
- In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, sausages (if using), and several grinds of pepper. Spread evenly onto a baking tray or large roasting pan.
- Roast for 10 minutes. Remove from oven and stir, then scatter the feta on top. Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned.
- Chop parsley, mizuna and/or salad greens and toss through.
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