Description
A delightful fusion of Italian and Greek cuisine featuring crispy gnocchi, roasted vegetables, and tangy feta cheese, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 500 g gnocchi
- 400 g canned chickpeas
- 1 large red onion, sliced
- 2 bell peppers (red and yellow), sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 200 g cherry tomatoes, halved
- 100 g feta cheese, crumbled
- 4 tablespoons black olives, halved
- Fresh parsley, chopped, for garnish
- 1 lemon, zested and juiced
Instructions
- Preheat your oven to 200°C (400°F).
- In a large baking dish, combine the gnocchi, drained chickpeas, sliced red onion, and sliced bell peppers.
- Drizzle the olive oil over the mixture and sprinkle with oregano, thyme, smoked paprika, salt, and pepper. Toss until well coated.
- Gently mix in the halved cherry tomatoes.
- Crumble the feta cheese uniformly over the top and scatter the halved black olives.
- Zest the lemon over the traybake and squeeze the juice on top.
- Bake for 25-30 minutes, or until the vegetables are tender and the gnocchi is golden and crispy.
- Cool for a few minutes and garnish with freshly chopped parsley before serving.
Notes
Use fresh ingredients for the best flavor. Feel free to customize vegetables or substitute feta cheese as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 30mg