Greek-Style Gnocchi

[Guest guest]

Greek-Style Gnocchi

 

400 g (14 oz) ripe tomatoes, quartered

2 red capsicums (bell peppers), quartered, seeds removed

2 unpeeled garlic cloves

olive oil, to drizzle

1 kg (2 1/4 lb) GF potato gnocchi

1/2 cup pitted kalamata olives

4 tsp chopped flat-leaf parsley

75 g (2 1/2 oz) marinated tofu feta

 

 

1. Preheat the oven to 200 C (390 F).

 

2. Place tomato, capsicum (bell pepper) and garlic on a baking tray.

Drizzle with oil and season. Roast for 20 to 25 minutes or until soft.

 

3. When cool enough to handle, remove garlic skin. Place garlic,

tomato, capsicum (bell pepper)and juices in a food processor. Process

until smooth and season to taste.

 

4. Cook gnocchi according to instructions, drain and return to pan.

Add sauce, olives and parsley, and stir to combine. Serve with

crumbled tofu feta and a rocket (arugula) salad, if desired.

 

 

Serves 6.