Mediterranean Gnocchi
with Bocconcini and Oregano- Wheat
- Milk
- Sulphites
Gnocchi gets a Grecian makeover! Pan-fried gnocchi are tossed with olives, salty feta, tomatoes, spinach and fresh bocconcini for a delicious combination of Italian and Greek flavours!
Ingredients
350 g
Gnocchi
(Contains: Wheat)
100 g
Bocconcini Cheese
(Contains: Milk)
113 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
113 g
Baby Tomatoes
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
7 g
Oregano
56 g
Red Onion
2 unit
Garlic, cloves
30 g
Mixed Olives
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Quarter bocconcini. Drain, then roughly chop olives. Halve tomatoes. Strip 1 tbsp oregano leaves (dbl for 4 ppl) from stems, then finely chop. Peel, then mince or grate garlic.
Whisk together vinegar, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add olives, bocconcini and tomatoes. Season with salt and pepper, then toss to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter and 1/2 tbsp oil. Swirl the pan until butter melts, 1 min. Add gnocchi. (NOTE: For 4 ppl, cook 1 pkg gnocchi at a time, using 2 tbsp butter and 1/2 tbsp oil per batch.) Cook, stirring occasionally, until golden-brown, 5-6 min.
Add garlic, onions and oregano to the pan with gnocchi. Cook, stirring occasionally, until onions soften slightly, 2-3 min.
Add gnocchi and spinach to the bowl with marinated veggies and bocconcini. Toss to combine. Divide gnocchi between plates. Sprinkle feta over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the Mediterranean flavors, with some finding it deliciously light and fresh; others felt it needed more seasoning or sauce.
- Ease of prep: Customers praised how quick and easy this dish was to prepare, with pan-frying the gnocchi being a new technique for many.
- Suggestions: Consider boiling the gnocchi briefly before pan-frying for better texture; some recommend adding basil or balsamic vinegar for extra flavor.
- Leftovers: The dish is best eaten fresh, as the gnocchi can become hard and chewy when refrigerated and reheated.
- Portions: Several reviewers mentioned the serving size was small and not quite filling enough for a main dish.
