So, the latest news in my life is that I’ve decided to go veggie… or rather, I’ve actually gone “back” to being veggie… I’ve done it before, for various reasons, but this time it’s for keeps, and its just my personal decision. Fear not however – I still love cake, chocolate and all things gooey, so expect further recipe’s of the unhealthy variety, as well as the odd veggie special on here from now on.
Gnocchi has always been a fave fodder of mine – I’m an unashamed carb fiend, and there’s not a chance in hell I could ever do a low carb hollywood style eating plan – I just get cranky and hungry… but on the other hand I’m also a lazy mare, and there’s no way you’d catch me handmaking gnocchi in the kitchen, so mine is strictly the packet version – if you’re somewhat more dedicated to cookery than me, then feel free to knock up a batch of the little potato/flour dumplings… or just pretend and open up a packet, a la MizzW.
As per usual, this recipe is not based on exact quantities, but taste – I love this combination, but if you like a more tomatoey style gnocci, just add more tomatoes etc…
So to start off, preheat your oven to a med/hot temperature, and get a non stick baking tray out.
Take about 5-8 cherry tomatoes per person (adjust to taste), and quarter each one, placing on the tray in a pile, sprinkle over a generous amount of pine nuts, and then cut up a couple of thickish slices of feta into cubes about 1cm square. Pile on top of the tomato’s and pine nuts and shake the tray a bit to mix – season with pepper, but you are unlikely to need any salt as feta has a saltiness to it anyway…
Place the baking tray in the oven and leave it for ten minutes or so, shake every now and again to prevent the pine nuts burning.
Fill the kettle, and put it in to boil, and place your gnocchi in a pan, when you’re pretty happy with how the tomato and feta mix is looking, turn the oven off but leave the mix in there to keep warm. Cook the gnocchi according to the packet intructions – usually they only take a couple of minutes, and you can tell when they are cooked as they rise to the top of the pan.
Drain the gnocchi, and return to the warm pan – add the tomato and feta mixture and stir through. If wanted add a spoonful of pesto – I like this both with and without the pesto.
A quick word about pesto though for Veggies – most pesto contains parmesan, which is non-veggie friendly, however Sacla’s organic version is veggie, so be sure to check which brand you pick up… non veggies can carry on regardless!
I usually serve this with green salad…