Plate of gnocchi and Greek-style beans
This Greek-style gnocchi and bean tray is the epitome of a quick and delicious supper. The oven-roasted gnocchi, soft and fluffy inside, are tossed in a generous mix of colorful vegetables, sun-dried tomato pesto, and feta cheese.
Ingredients
- 1 bag of 700g pan-fried gnocchi
- 3 diced bell pepper halves of various colors
- 1 can of Clark cannellini beans with sundried tomatoes and herbs (398 ml)
- 45 ml (3 tbsp) of sun-dried tomato pesto
- 125 ml (1/2 cup) crumbled defeta
Also plan for:
- 1 small red onion, cut into quarters
Steps
- Preheat the oven to 205 °C (400 °F).
- In a large skillet, heat a little canola oil over medium-high heat. Cook the gnocchi for 2 to 3 minutes, stirring, until golden brown and crispy.
- On a baking sheet lined with parchment paper, spread the gnocchi, peppers, and red onion. Drizzle with a little olive oil. Season with pepper and toss.
- Bake for 12 to 15 minutes, stirring halfway through.
- Add the beans in sauce and the pesto to the baking sheet, then stir gently. Continue baking for 5 to 7 minutes.
- When ready to serve, garnish with crumbled feta.
