Cut the cherry tomatoes, place them in a bowl, season with oil, salt, and spices to taste, lay the feta and olives on top, and drizzle with a little oil.
Bake at 200°C for about 20 minutes.
Meanwhile, cook the potato gnocchi in salted boiling water.
Drain and pour into the bowl, mix well to combine the ingredients.
In the refrigerator
Italy, Lazio
