Red gnocchetti with harissa, cherry tomatoes and feta


For the gnocchetti

  • 200 g durum wheat flour
  • 2 tablespoons of harissa

  • 8 to 9 cl of water
  • 1 pinch of fleur de sel

For garnish

  • 2 blocks of feta, 200 g each
  • 300 g cherry tomatoes
  • 8 sprigs of thyme u olive oil


  1. In a bowl, whisk together the water and harissa. Place the flour in a bowl and make a well in the center. Pour in the harissa water and salt, mix to form a paste. Knead for 5min. The dough should be soft but not sticky. Let it sit for a few minutes.

  2. On a floured work surface, cut the dough into several pieces. Roll each piece to form sausages approximately 0.5 cm in diameter. Cut small pieces about 1.5 cm long and roll them on a gnocchi board or on the back of the tines of a fork to form gnocchetti.

  3. Preheat the oven grill (medium power). Place the blocks of feta in the center of a baking dish, surround them with the cherry tomatoes cut in 2 and sprigs of thyme. Season with salt and pepper, drizzle with olive oil and bake for 10 to 15 minutes, watching closely: the feta should start to brown and the tomatoes should start to soften. Remove from oven.

  4. Bring salted water to a simmer in a large saucepan and gently add the gnocchetti. Remove them after 2-3 minutes using a slotted spoon and place them in a bowl. Add the crumbled feta, cherry tomatoes and a little cooking juice, mix quickly and serve immediately.

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