Friday, December 27, 2013

Gnocchi with tomato feta sauce

Well, this is almost vegan, besides  a sliver of feta. Definitely got me out of the vegan rut. Gnocchi, simmered in a flavorful sauce of tomatoes, anchovies, garlic, kalamata olives, baby spinach and garlic.


Gnocchi with tomato feta sauce (1 serving)
  • 1/2 –1 cup gnocchi
  • 1/3 onion, diced
  • 1 ts olive oli
  • 4-5 kalamata olives, quartered
  • 2-3 anchovy filets
  • 1 cup of fresh or canned  tomatoes, pureed
  • 1 garlic clove, microplaned
  • handful baby spinach
  • 1/2 inch slice sheep milk feta
  • 2 TB of feta brine (or salt to taste).
In a small hot, heat 1/2 quart of water and heat the gnocchi.

In a saute pan, heat the olive oil and fry the onion until browned. Add garlic and sautee until fragrant. Add anchovies and melt into the sauce (1-2 Min). Add the tomatoes, baby spinach, gnocchi and feta plus brine. Simmer on medium for about 10 min. Serve!

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