#RoastiGnocchi

“Tastes like Gozleme. Looks like Gnocchi. WINNING”

5 green onions/ shallots, thinly sliced

3 garlic cloves, finely chopped

1/4 cup (60ml) olive oil 

500g store-bought potato gnocchi 

Zest of 1 lemon, plus wedges to serve

1/2 bunch parsley chopped 

80g parmesan, freshly grated 

3 1/2 cups boiling water or to cover by 1cm 

200g baby spinach (or sub with silverbeet leaves or baby kale leaves)

200g feta, crumbled 

Lots of cracked pepper 

1/2 bunch basil, leaves picked

2 tbs sesame seeds

Preheat oven to 180°C.

Place shallot, garlic, and 2tbs oil in a 2L capacity baking dish and bake on a tray for 15 minutes while the oven preheats and you prepare the remaining ingredients.

Stir through the gnocchi, zest, parsley, and 50g of the parmesan (approx 1 1/2 cups). Add boiling water, then cover with spinach to create a lid almost. Scatter with feta, cracked pepper and drizzle with remaining oil. Bake for 25 minutes or until spinach is wilted and sauce is bubbling. Remove and give the mixture a good stir, letting the spinach fall between the gnocchi and the sauce to thicken. Scatter with most of the sesame seeds, most of the basil and the remaining parmesan.

Increase oven to 220 and bake for a further 10-15 minutes or until golden and bubbling. Drizzle with oil and serve with remaining basil leaves and lemon wedges alongside.