Dinner PLANS
COOK’S TIPS
Yes, this baked-feta dish was inspired by that TikTok video that went viral in Febuary (Finland ran out of feta. Seriaas!) But we put our own spin on it with this butter-roasted balsamic-and-tomato version. Add the caper brine to the tomatoes for extra flavour and if you want a richer version, you could pan-fry the blanched gnocchi and use Woolworths’ Danish feta. Serve with fresh basil in all versions.
SMART SWAP
This veggie mash adds a sweet, earthy contrast to the chicken, but if you want to save time, you could use Woolworths’ readymade butternut mash instead.
SERVING SUGGESTION?
You could serve this cheat’s cassoulet ladled into bowls and topped with shredded baby spinach. Allow the greens to wilt in the hot, brothy beans.
ROAST FETA AND PUTTANESCA-STYLE GNOCCHI
Serves 4
EASY
GREAT VALUE
Preparation: 5 minutes
Cooking: 25 minutes
Woolworths Rosalini tomatoes 2 x 350 g punnets
anchovy fillets 3
garlic 4 cloves, crushed
capers 50 g
olive oil 2–3 T
feta 200 g
sea salt and freshly ground black pepper, to taste
pitted Kalamata olives 80 g
Woolworths long-life Italian potato gnocchi 2 x 500 g packs
Preheat the oven to 180°C. Place the tomatoes, anchovies, garlic, capers, olive oil and feta in a large roasting dish. Roast for 20–25 minutes until bubbling and the feta has browned slightly. Bring a large saucepan of salted water to the boil, then blanch the gnocchi. When it floats to the top, remove using a slotted spoon. Do this just as the feta comes out of the oven. Mash the feta while hot, then fold in the hot gnocchi, coating it in the sauce. Add a splash of reserved gnocchi cooking water if you need to loosen it slightly.
