Roast feta gnocchi

Roast feta gnocchi

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  • 4
  • Easy
  • Health conscious
  • 5 minutes
  • 25 minutes
  • Woolworths DMZ Pinot Noir


  • 2 x 350 g punnets Woolworths Rosalini tomatoes
  • 3 anchovy fillets
  • 4 garlic cloves, crushed
  • 50 g capers
  • 2–3 T olive oil
  • 200 g feta
  • sea salt and freshly ground black pepper, to taste
  • 80 g pitted Kalamata olives
  • 2 x 500 g packs Woolworths long-life Italian potato gnocchi

Cooking Instructions

1. Preheat the oven to 180°C. Place the tomatoes, anchovies, garlic, olives, capers, olive oil and feta in a large roasting dish. Toss and season.

2. Roast for 20–25 minutes until bubbling and the feta has browned slightly.

3. Bring a large saucepan of salted water to the boil, then blanch the gnocchi. When it floats to the top, remove using a slotted spoon. Do this just as the feta comes out of the oven.

4. Mash the feta while hot, then fold in the hot gnocchi, coating it in the sauce. Add a splash of reserved gnocchi cooking water if you need to loosen it slightly.

Photographs: Jan Ras
Food Assistant: Claire-ellen Van Rooyen


Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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