Did someone say baked gnocchi? Here’s how. | HerCanberra

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Did someone say baked gnocchi? Here’s how.

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It feels like the right time to share one of our favourite cold-weather dishes.

This recipe is one which I first enjoyed after it was created by Melbourne Instagram mum-of-five and kitchen whiz Roz, of @sonny_loves_charlie.

Now I am no chef, just a regular mum who loves some time in the kitchen and the satisfied faces of her well-fed children. But this is one of the easiest recipes I have made (Thanks Roz!).

The most complicated part of the recipe is chopping the veg. Seriously.


(To feed a family of four with leftovers or a family of five with no leftovers!)

  • Two 500 gram packets of gnocchi (we use Rana brand)
  • Two cups of tiny tomatoes sliced in half
  • A packet of semi-dried tomatoes including the oil
  • One red or yellow capsicum diced roughly
  • One red onion diced roughly
  • One packet of firm fetta and one smooth (this is excessive we know, you could just do one…)
  • ¼ cup of olive oil

Some people might not have the fortitude to tackle the mountain of fetta cheese we require. That’s OK. Once packet will suffice and go for the smooth stuff, not the crumbly, for a creamier result.


Chop your vege and throw it all in a large baking tray.

Drizzle liberally (and we do mean that in the most liberal sense of the word) with olive oil before sprinkling with salt and pepper.

We also add crushed garlic, chilli flakes and some lemon rind we had hanging around from a cheesecake we made that day which was a lovely little addition.

Stir it all up making sure the fetta and oil are dispersed.

Place the pan into a 180-degree oven for half an hour.

Remove and add half a cup of pitted black olives, a few handfuls of spinach and sprinkle liberally with parmesan and place back in to ensure the cheese is melted, the spinach wilted and the gnocchi is golden and crisp.

I think I left this one in the oven for about 50 minutes because I was distracted by a martini and it turned out fine.

I sprinkle chives over the top, Roz uses parsley. To each her own.

Serve with a crisp green salad, a tomato and burrata salad or both!

A final addition of black olives before a liberal dusting of parmesan and then some spinach. It goes back into the oven until the cheese is melted and the spinach is wilted.


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