This is a great use for leftover supermarket gnocchi, combined with jars of tasty things from the fridge. Baked in the over the gnocchi gets a crispy outside yet still has a fluffy potato interior. Using jarred red peppers, olives and tomatoes makes an easy quick midweek meal that won’t require an extra shopping trip.
Ingredients
Serves 1
1/2 pack gnocchi
4 black olives
4 sundried tomatoes (or try cherry tomatoes)
30g jarred roasted red peppers (or leftover fresh ones)
2 cloves garlic
a little Italian cheese grated
Instructions
- Preheat oven to 180℃
- Spread the gnocchi onto a baking sheet and toss in oil, salt and pepper.
- Bake for about 20 minutes.
- Add the olives, peppers and sundried tomatoes for the last 5 minutes (or if using fresh peppers and tomatoes put them in from the start).
- Serves drizzled with the oil from the sundried tomatoes and with your favourite Italian cheese grated over.
Suggestions for leftovers
The rest of the gnocchi would be good with mushrooms in this recipe. The jarred olives and sundried tomatoes could make a focaccia sandwich.
