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
| Energy (kcal) | 105.66 |
| Carbohydrates (g) | 12.43 |
| of which Sugars (g) | 1.13 |
| Fat (g) | 4.4 |
| of which Saturates (g) | 2.58 |
| Protein (g) | 4.2 |
| Fiber (g) | 1.2 |
| Sale (g) | 0.26 |
