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Gnocchi with tomato, salami and green olives

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 tablespoons olive oil
  • 3 vine-ripened tomatoes, coarsely chopped
  • 1 red onion, finely chopped
  • 12 slices (about 80g) Hungarian salami, coarsely chopped
  • 50g pitted green olives, coarsely chopped
  • 1 x 500g pkt fresh gnocchi
  • 70g (1 cup) shredded parmesan
  • 1 tablespoon chopped fresh oregano


  • 1
    Heat the oil in a large frying pan over medium-high heat. Add the tomato and onion and cook, stirring occasionally, for 3 minutes or until the onion softens.
  • 2
    Add the salami and olives and cook, stirring, for 3 minutes or until heated through. Taste and season with pepper.
  • 3
    Meanwhile, cook the gnocchi in a large saucepan of salted boiling water following packet directions or until tender. Drain. Return to the pan.
  • 4
    Add the salami mixture to the gnocchi and stir until well combined. Divide the gnocchi mixture among serving bowls. Sprinkle with the parmesan and oregano to serve.

Source: taste.com.au


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