Mediterranean Tomato & Oregano Gnocchi

Mediterranean Tomato & Oregano Gnocchi

with Kalamata Olives & Fetta

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Bring a taste of the Med to your table tonight with kalamata olives, oregano, sun-dried tomato pesto and fetta coming together in a rich sauce that's a perfect match for the crispy edges and pillowy centres of pan-fried gnocchi.

Allergens:Tree NutsGlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

1 stalk


3 clove


1 packet

flaked almonds

(ContainsTree Nuts)

1 packet



1 sachet

dried oregano

1 box


1 packet

kalamata olives

1 cube

vegetable stock

1 bag

baby spinach leaves

1 tub

red pesto

(ContainsTree Nuts, Milk)

1 block

fetta cheese


Not included in your delivery

olive oil

⅓ cup


2 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3390 kJ
Fat30.9 g
of which saturates7.7 g
Carbohydrate103 g
of which sugars14.7 g
Protein25 g
Sodium2690 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the brown onion and celery. Finely chop the garlic (or use a garlic press).


Heat a large frying pan over a medium-high heat. Add the flaked almonds and cook until toasted, 2-3 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Once the oil is hot, add the gnocchi in a single layer and fry, tossing occasionally, until golden, 8-10 minutes. TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden! Transfer to a plate lined with paper towel. TIP: Add more olive oil if the gnocchi sticks to the pan.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and celery and cook, stirring, until softened, 3-4 minutes. Add the garlic and dried oregano and cook, stirring, until fragrant, 2 minutes. Add the passata, water, kalamata olives, brown sugar and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until thickened slightly, 2-3 minutes.


Stir the baby spinach leaves and red pesto through the sauce until the spinach has wilted, 2 minutes.


Remove the pan from the heat and add the gnocchi. Toss to coat the gnocchi in the sauce, then season to taste with pepper.


Divide the Mediterranean gnocchi between bowls. Crumble over the fetta and sprinkle with the flaked almonds.