Ingredients
- 600 g mini vine tomatoes, quartered (or cherry tomatoes, halved if large)
- 2 anchovy fillets, finely chopped
- 3 garlic cloves, thinly sliced
- 1 tablespoon capers (in brine), drained
- 50 g pitted Kalamata olives, halved (about 16 olives)
- 2 1/2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chilli flakes, or to taste
- 150 g feta (in one block)
- 600 g fresh gnocchi (from the supermarket's chilled section)
- finely grated zest of 1/2 small lemon (optional)
- 1 small handful fresh basil leaves, torn
- freshly ground black pepper, to taste
Instructions
- Prepare the tomato and feta mixture: Preheat the oven to 400°F / 200°C fan-assisted (220°C conventional). In a large, shallow roasting dish, combine the tomatoes, anchovies, garlic, capers, olives, olive oil, oregano and chilli flakes. Toss well and season with freshly ground black pepper. Nestle the block of feta in the centre of the dish.
- Roast until soft and golden: Transfer to the oven and roast for 25–30 minutes, until the tomatoes have softened and released their juices and the feta is soft and lightly golden around the edges.
- Cook the gnocchi: Towards the end of the roasting time, bring a large saucepan of water to the boil. Cook the gnocchi according to the packet instructions, until they float to the surface. Reserve half a cup of the cooking water, then drain well.
- Make the sauce: Remove the roasting dish from the oven. Using a fork, mash the feta into the roasted tomatoes to create a creamy sauce.
- Combine and serve: Add the cooked gnocchi, lemon zest (if using) and torn basil. Toss gently until evenly coated, adding a splash of reserved gnocchi cooking water if needed to loosen the sauce. Taste, adjust the seasoning and serve immediately. Enjoy!
Nutrition
Notes
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