Oriental Gnocchip Pan with Dates and Olives
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g nocchi
- 1 tablespoon sun-dried tomato oil
- 3 tomato (s), dried, marinated in sunflower oil
- 3 date (s), dried, pitted
- 7 olives, pitted
- 6 cocktail tomatoes
- Pinch (s) salt (or Mediterranean seasoning salt)
- Pinch pepper
- some rosemary
- some oregano
Print Recipe
Pin Recipe Instructions
- Halve the dates and the sun-dried tomatoes lengthways, then cut across into strips. Cut the olives into rings.
- Heat the sun-dried tomato oil and fry the gnocchi in it.
- In the meantime, cut the cocktail tomatoes in half.
- When the gnocchi are golden brown, add the dates, olives, sun-dried tomatoes and spices. Fry for about a minute and then add the cherry tomatoes. Only fry until the tomatoes are hot, which takes about 2 minutes.
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