Roasted gnocchi, sundried tomato & olive stacks

Roasted gnocchi, sundried tomato & olive stacks

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(5 ratings)

Prep: 10 mins Cook: 25 mins - 30 mins


Makes 40
Ready made gnocchi make a perfect base for a bite-sized canapé that's easy to make and perfect for a party platter or casual nibble with drinks

Nutrition and extra info

  • Vegetarian

Nutrition: per canapé

  • kcal34
  • fat2g
  • saturates0g
  • carbs4g
  • sugars0g
  • fibre0g
  • protein1g
  • salt0.3g
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  • 500g pack of fresh gnocchi



    An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 40 pitted green olives
  • 40 sundried tomatoes
  • 40 basil leaves


  1. Heat oven to 220C/200C fan/gas 7. Tip the fresh gnocchi in a roasting tin and drizzle with olive oil. Roast for 25-30 mins or until golden, stirring occasionally. Thread the roasted gnocchi onto cocktail sticks with pitted green olives, sundried tomatoes and basil leaves. Serve while the gnocchi is still warm.

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Comments, questions and tips

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12th Oct, 2015
These were amazing. We had this as one of a number of different canapés at a party and these went down a storm. I have been asked for the recipe so many times! One piece of advice, thread the olives and sun dried tomatoes on the cocktail sticks while the gnocchi is cooking and then when the gnocchi is cooked you can just quickly spear them with the preprepared olive/tomato combination.
25th Dec, 2014
Absolutely divine! It's like eating a miniature pasta, only fresher and crusty. It took no time at all! We are vegetarians and this was perfect on Christmas Eve!
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