Gnocchi with feta tomato sauce

Preheat the oven to 350 °F.

Halve the tomatoes, thinly slice the onion and add everything into a baking dish.

• 5.3 oz Cherry tomatoes
• 1 Onion, red (~ 3 oz)

Finely chop the garlic and add into the baking dish together with the olive oil, rosemary, agave syrup, salt and pepper and mix well.

• 1 Garlic clove (~ 0.1 oz)
• 2 tsp Olive oil
• 1 twig of Rosemary, fresh (~ 0.1 oz)
• 1 tsp Agave syrup
• Salt
• Black pepper

Place the feta on top of the veggies and bake for approx. 20 minutes.

• 4.2 oz Feta, vegan

Heat the canola oil in a non-stick frying pan over medium heat. Fry the gnocchi until golden brown and set aside.

• 12.3 oz Gnocchi, precooked
• 1 tsp Canola oil

Add the ingredients of the baking dish into a blender and blend until smooth. Add a bit of water if required.

Coarsely chop the parsley. Mix the gnocchi with the sauce and top with parsley.

• 1 twig of Parsley, fresh or frozen (~ ½ tsp)

Enjoy your meal!