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.
White Wine Vinegar(ContainsSulphites/Sulfite)
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.