Delicious Recipes

Gnocchi with Cherry Tomatoes and Feta

in cucina con pina

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in

Gnocchi with cherry tomatoes and feta, super tasty. Who says gnocchi are only for Thursdays? They’re perfect for Sundays too. Today I wanted to indulge, simply cherry tomatoes and feta, almost like a side dish, I dressed the gnocchi.
The gnocchi category is really vast, not only potato gnocchi exist, but I think we all know those made with semolina, bread, pumpkin, spinach… To prepare gnocchi, the most suitable potatoes are the floury yellow-fleshed ones. New potatoes should be avoided as they are very watery and would absorb too much flour, hence not suitable.

  • Difficulty: Very Easy
  • Cost: Cheap
  • Preparation time: 8 Hours 20 Minutes
  • Portions: 2
  • Cooking methods: Stovetop
  • Cuisine: Italian
  • Seasonality: All Seasons
396.96 Kcal
calories per serving
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  • Energy 396.96 (Kcal)
  • Carbohydrates 36.56 (g) of which sugars 11.19 (g)
  • Proteins 8.79 (g)
  • Fat 24.52 (g) of which saturated 10.42 (g)of which unsaturated 4.17 (g)
  • Fibers 2.83 (g)
  • Sodium 1,907.78 (mg)

Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 7 oz cherry tomatoes
  • 1.8 oz feta
  • 10.5 oz potato gnocchi
  • 1 tbsp breadcrumbs
  • 0.42 cup water
  • 1 tbsp tomato paste
  • 1.4 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tbsp basil

Tools

  • Pot

Steps

  • Cut the cherry tomatoes in half and simply season them with salt, extra virgin olive oil, basil, and breadcrumbs. Bake them in the oven at 375°F for 15 minutes. Meanwhile, heat 0.42 cups of water and dissolve a tablespoon of tomato paste in it. Boil the gnocchi and as soon as they float, transfer them to a pan with the water and tomato paste.

  • Now add the gratinated cherry tomatoes and feta to the pan. Stir for a few minutes and serve with a sprinkle of fresh breadcrumbs.

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in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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