¼ cup extra virgin olive oil
500g gnocchi, blanched and cooled
300g cabanossi, sliced on an angle
1 red chilli, sliced, optional
3 cloves garlic, sliced
1 red onion, sliced
Salt & pepper
100g butter, softened
1 bunch chives, finely chopped
1 bunch parsley, finely chopped
1 bunch basil, leaves picked
½ block Danish feta, crumbled
Add extra virgin olive oil to a hot pan on medium heat. Add gnocchi to the oil – don’t stir straight away, allow the gnocchi to form a crust. Add cabanossi, turn the heat up and stir to allow the gnocchi and cabanossi to colour evenly.
Add onions, garlic and chillies and season with salt and pepper. Cook for a few minutes.
Add butter and herbs and toss through to combine.
Sprinkle over Danish feta and parmesan to serve.