Ingredients
- 2 tablespoons olive oil
- 3 shallots, finely chopped
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper chili flakes
- sea salt, to taste
- 1 x 400 g package fresh store-bought gnocchi (refrigerated)
- 1 x 400 g can diced tomatoes
- 60 ml water
- 1 tablespoon harissa spice mix (alternatively, use harissa paste)
- 2 handfuls spinach, stemmed and coarsely chopped
- 100 g crumbled feta cheese
- Chopped flat-leaf parsley, to garnish
Instructions
- Preheat the oven to 400°F / 200°C (180°C fan-assisted).
- In an ovenproof skillet or enamel-plated cast iron casserole (∅ 24-26 cm) heat the olive oil over medium heat. Add the shallot, garlic, chili flakes, salt and cook, stirring often, until softened (5-6 minutes).
- Add the gnocchi, increase heat slightly, cook 3-4 minutes, stirring occasionally, until lightly golden.
- Stir in tomatoes, water (use to rinse the can) and harissa. Turn off heat, add the spinach and stir to incorporate. Sprinkle feta over top.
- Transfer to preheated oven and bake for 15 minutes, until sauce bubbling and feta softened.
- Serve garnished with fresh chopped parsley. Enjoy!
Nutrition
Notes
- Important: if you are using cast iron for this gnocchi casserole it is important to only use a enamel plated cast iron as the acidity of the tomatoes will make the dish taste slightly metallic when using a standard cast iron pan.
- Fresh gnocchi is found in the refrigerated section of the supermarket where you will also find fresh pasta.