Mediterranean Gnocchi
with Bocconcini and Oregano
Gnocchi gets a Grecian makeover! Fluffy pan-fried gnocchi get tossed with salty feta, tomatoes, spinach and fresh bocconcini for a Greek pasta upgrade! All we can say is OPA!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Gnocchi
(Contains Wheat)
100 g
Bocconcini Cheese
(Contains Milk)
56 g
Baby Spinach
¼ cup
Feta Cheese
(Contains Milk)
113 g
Baby Tomatoes
2 tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Oregano
56 g
Red Onion
6 g
Garlic
30 g
Mixed Olives
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.
Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Quarter the bocconcini. Roughly chop the olives. Halve the tomatoes. Strip 1 tbsp oregano leaves (dbl for 4 ppl) from the stems, then finely chop. Peel, then mince the garlic.
Whisk together the vinegar, 2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add the olives, bocconcini and tomatoes. Season with salt and pepper. Toss to coat. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter and swirl pan to melt, 1 min. Add gnocchi. Cook, stirring occasionally, until golden-brown, 5-6 min. (NOTE: For 4 ppl, cook 1 pkg gnocchi at a time, using 2 tbsp butter for each batch!)
Add the garlic, onions and oregano to the pan with the gnocchi. Cook, stirring occasionally, until the onions have softened slightly, 2-3 min.
Add the pan-fried gnocchi and spinach to the large bowl with the marinated veggies and bocconcini. Toss to combine. Divide the gnocchi between plates. Sprinkle feta over top.
