Baked Gnocchi With Olives And Fior Di Latte

Treat your loved ones to this mouth-watering gnocchi dish made in 30 minutes or less
By Alejandro Franco
Photography and styling Bonnie Coumbe
Baked Gnocchi with Olives and Fior Di Latte

Baked Gnocchi with Olives and Fior Di Latte

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  • 500 g 500 gnocchi

  • 1 1 garlic bread

  • 450 g 450 jar roasted tomato sauce

  • ½ cup pitted kalamata olives

  • ½ 150g ball fior di latte cheese

  • 100 g 100 punnet baby Tuscan kale

  • From your pantry
  • Olive oil


  • Bring a large pot of salted water to the boil. Preheat oven to 200C fan-forced. Place gnocchi into boiling water. Once gnocchi rise to the surface, remove and refresh with cold water, drain and set aside.
  • In a large pan or casserole dish, over high heat, add a splash of olive oil and sauté gnocchi for 2-3 minutes on each side. Meanwhile, place garlic bread in the oven for 10 minutes.
  • Add tomato sauce to gnocchi and bring to the boil. Add olives, and tear fior di latte, place on top and sprinkle with half the baby Tuscan kale. Bake in the oven for 10 minutes or until the fior di latte is melted and turns golden brown.
  • Quickly sauté the rest of the baby Tuscan kale with a little olive oil and season with salt and pepper. Remove gnocchi from the oven and top with sautéed kale. Serve with garlic bread.

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Market tip...

Sauté gnocchi in a very hot pan with a generous amount of oil. Do not stir it for a minute or two, but make sure it doesn’t stick.

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