HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Tomato & Oregano Gnocchi
Mediterranean Tomato & Oregano Gnocchi

Mediterranean Tomato & Oregano Gnocchi

with Capers & Feta

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Bring a taste of the Mediterranean to your table tonight with oregano, sun-dried tomato pesto and feta coming together in a rich sauce that’s a perfect match for the crispy edges and pillowy centres of pan-fried gnocchi.

Allergens:Tree NutsGlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 stalk


3 clove


1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet



1 sachet

dried oregano

½ tin

crushed & sieved tomatoes

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

red pesto

(ContainsTree Nuts, Milk)

1 block

feta cheese

(ContainsMilkMay be presentTree Nuts)

1 packet


(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk)

Not included in your delivery

olive oil

⅓ cup


2 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3020 kJ
Fat24.2 g
of which saturates6 g
Carbohydrate97.8 g
of which sugars11.3 g
Dietary Fibre0 g
Protein23.7 g
Cholesterol0 mg
Sodium2500 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the red onion and celery. Finely chop the garlic (or use a garlic press). Drain and rinse the capers.


Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the gnocchi in a single layer and fry, tossing occasionally, until golden, 8-10 minutes. Transfer to a plate lined with paper towel.

TIP: If the gnocchi doesn't fit in a single layer, fry in batches.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion, celery and capers and cook, stirring, until softened, 3-4 minutes. Add the garlic and dried oregano and cook, stirring, until fragrant, 2 minutes. Add the crushed & sieved tomatoes (see ingredients list), the water, brown sugar and vegetable stock. Simmer until thickened slightly, 2-3 minutes.

TIP: Capers have a strong flavour, feel free to leave them out if you're not a fan!


Stir the baby spinach leaves and red pesto through the sauce until the spinach has wilted, 2 minutes.


Remove the pan from the heat and add the gnocchi. Gently toss to coat the gnocchi in the sauce. Season to taste with pepper.


Divide the Mediterranean tomato and oregano gnocchi between bowls. Crumble over the feta and top with the toasted almonds.