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Mediterranean Gnocchi

Mediterranean Gnocchi

with Bocconcini and Oregano

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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!

Tags:VeggieQuick
Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

350 g

Gnocchi

(ContainsWheat/Blé)

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

56 g

Baby Spinach

¼ cup

Feta Cheese

(ContainsMilk/Lait)

113 g

Baby Tomatoes

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

7 g

Oregano

56 g

Red Onion

6 g

Garlic

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3640 kJ
Calories870 kcal
Fat47 g
Saturated Fat17 g
Carbohydrate94 g
Sugar5 g
Dietary Fiber6 g
Protein13 g
Cholesterol75 mg
Sodium1300 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Bowl
Whisk
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!)

4

Add the garlic, onions and oregano to the pan with the gnocchi. Cook, stirring occasionally, until the onions have softened slightly, 2-3 min.

5

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.