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Roasted tomatoes, peppers, thyme & feta gnocchi

Roasted tomatoes and peppers gnocchi

A delicious, comforting and decadent gluten-free Italian gnocchi recipe. Thyme infused, roasted Romano peppers, tomatoes, olive oil and feta cheese for this rich Mediterranean flavors dish, that will satisfy your palate.

What you need for this Italian Gnocchi with Tomatoes, Peppers and Feta Cheese

serves 2-3 people
  • 200 gr potatoes gnocchi
  • 2 Romano peppers
  • 6 cocktail tomatoes
  • a generous bunch of fresh thyme
  • 50 gr feta cheese
  • 2 garlic cloves
  • a dash of chili flakes
  • a sprinkle of extra-virgin olive oil
  • black pepper to taste

How to make this Italian Gnocchi with Roasted Tomatoes and Peppers

  • Wash the tomatoes cut in halves and place them in a roasting tin, add the cleaned peppers cut in two, sprinkle with olive oil, a few sprigs of thyme, and roast them in the oven for 15 min.
  • in the meantime, peel the garlic cloves, cut them in two and let them sweat in a non-stick pan for 1 min together with the chili flakes and some olive oil.
  • When ready, add the roughly cut peppers and tomatoes to the pan and let the flavor mix for a few minutes at low heat.
  • Cook the gnocchi, drain them and place them in the pan with the sauce and the crumbled feta cheese. Stir and serve!

Nutritional tips

Potatoes gnocchi have a slightly higher GI than pasta, so they need to be consumed in moderation. This recipe contains lots of fibers, and a bit of fat from the feta cheese, which helps to slow down the absorption of carbohydrates.

How to make these Roasted Tomato and Peppers Gnocchi gluten-free

  • Simply use a “Gluten-Free” gnocchi.
Roasted peppers and tomato gnocchi with feta cheese

Italian Gnocchi with Roasted Peppers Tomatoes and Feta

A delicious, comforting and decadent Italian gnocchi recipe rich in vegetables
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian, Mediterranean

Ingredients
  

  • 200 gr Potatoes gnocchi
  • 2 Romano peppers
  • 6 6 cocktail tomatoes
  • 1 sprig Fresh thyme
  • 50 gr Feta cheese
  • 2 cloves Garlic
  • a dash Chili flakes
  • a sprinkle Extra-virgin olive oil
  • Black pepper
  • Sea salt

Instructions
 

  • Wash the tomatoes cut in halves and place them in a roasting tin, add the cleaned peppers cut in two, sprinkle with olive oil, a few sprigs of thyme, and roast them in the oven for 15 min.
  • In the meantime, peel the garlic cloves, cut them in two and let them sweat in a non-stick pan for 1 min with the chili flakes and some olive oil.
  • When ready, add the roughly cut peppers and tomatoes to the pan and let the flavor mix for a few minutes at low heat.!
  • Cook the gnocchi, drain them and place them in the pan with the sauce and the crumbled feta cheese. Stir and serve

Notes

Substitutions:
  • You can use goat cheese or ricotta or Pecorino cheese instead of Feta cheese.
  • You can add courgettes to the roasted vegetables.
  • You can use spinach gnocchi
To make this recipe Gluten-Free:
  • Use “Gluten-Free” Gnocchi
 
Keyword Feta cheese, gnocchi, Roasted peppers

Time-saving tip.

The roasted peppers & tomatoes can be used for my gorgeous deep red soup “Roasted peppers, tomatoes & sumac soup” a triumph of Mediterranean flavors.

Bake the double amount of peppers and tomatoes and voila’! You have another delicious & healthy meal for the following day or freeze and use up when you fancy a yummy soup.

Roasted peppers, tomato and thyme soup

Roasted peppers tomato and thyme soup

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