The return of a dish that went viral for its simplicity but now even simpler and even more delicious!
We’re back with part 3 of our tomato series and today we’re revisiting a viral sensation from a couple of years ago. You probably remember the baked feta pasta taking off on TikTok. Such a simple idea - bake a block of feta with a load of cherry tomatoes and you have an instant salty, cheesy sauce. Just cook up some pasta and you’re ready to eat!
But what if it could be even simpler? When we saw @elenasilcok’s recipe for tomato & feta gnocchi on @mob we knew it would be the perfect recipe for our Cauliflower Gnocchi. One tray, no chopping and no standing over a hot stove, this dish is a weeknight winner. Save on even more washing up by skipping the plates and digging straight into the tray as soon as it comes out the oven!
1 pack Sunny & Luna Cauliflower Gnocchi
400g san marzano tomatoes on the vine
2 garlic cloves
2 tsp chopped fresh oregano
1 tsp chilli flakes (more if you like spice)
a handful of basil leaves, roughly chopped
Salt and pepper
Preheat the oven to 180 degrees fan.
To a non-stick baking tray add the gnocchi with a drizzle of olive oil then toss to coat.
Add the tomatoes with their vines and garlic cloves, then place the feta in the middle of the tray.
Season with oregano, chilli, salt and pepper and drizzle with oil.
Bake in the oven for 30 minutes until the feta is gooey, the tomatoes are bursting and the gnocchi are golden and crispy!
Remove the vines, throw in the basil and mash the feta, tomatoes and garlic together to make a creamy sauce. Add a splash of water if the mix is a bit thick.
Serve on two plates or dig straight into the tray if you can’t wait!