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Baked Feta Gnocchi Recipe

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4.4 from 7 reviews

This Baked Feta Gnocchi recipe is a deliciously simple and comforting pasta dish featuring cherry tomatoes roasted with a block of feta cheese until creamy and bubbly. Tossed together with pillowy gnocchi and fresh basil, it combines rich, tangy, and fresh flavors perfect for a quick weeknight meal or casual dinner with friends.

Ingredients

Produce

  • 2 pints (682g) cherry tomatoes
  • 3 cloves garlic, minced
  • 1/4 cup chopped basil leaves (plus more for garnish, if desired)

Dairy

  • 1 8oz (227g) block feta cheese

Pantry

  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds (750g) packaged gnocchi (approximately 5 1/2 cups)
  • Salt for boiling water

Instructions

  1. Preheat the oven: Preheat your oven to 425ºF to prepare for roasting the tomatoes and feta cheese evenly and get a bubbly texture.
  2. Prepare the baking dish: Add the cherry tomatoes to a large 9x13 inch baking dish to ensure even roasting.
  3. Season the tomatoes: Pour in the extra virgin olive oil, sprinkle the kosher salt and ground black pepper over the tomatoes, then toss everything gently to coat all the tomatoes with oil and seasoning.
  4. Add the feta cheese: Clear a space in the middle of the baking dish and place the entire block of feta cheese right in the center, surrounded by the seasoned tomatoes.
  5. Bake the tomatoes and feta: Bake in the preheated oven for 30-35 minutes until the tomatoes are bursting and the feta is soft and bubbly.
  6. Boil salted water: When there are 10-15 minutes left of baking, bring a large pot of water to a boil and salt it well once boiling.
  7. Cook the gnocchi: Add the gnocchi to the boiling salted water. Cook for 3-5 minutes or until they float to the surface. Use a colander to drain the gnocchi as they float, ensuring none overcook.
  8. Broil for extra browning (optional): If your baking dish is broiler safe, switch the oven to broil and cook the tomato and feta mixture for 2-3 minutes until the top becomes bubbly, blistered, and slightly browned. Watch carefully to prevent burning.
  9. Add garlic and basil: Remove the baking dish from the oven and stir in the minced garlic and chopped basil. Use a wooden spoon or spatula to break up the feta and mash the tomatoes, creating a chunky, creamy sauce.
  10. Toss the gnocchi: Add the cooked gnocchi to the tomato and feta sauce and toss gently but thoroughly to combine all components evenly.
  11. Serve and garnish: Serve immediately, garnishing with additional fresh basil if desired for an extra burst of color and flavor.

Notes

  • Use packaged gnocchi from the refrigerated or frozen section; fresh gnocchi works best for texture.
  • Adjust seasoning after baking if needed; sometimes extra salt or pepper can enhance flavors.
  • Ensure the baking dish is broiler-safe before attempting the broiling step to avoid damage.
  • This dish is best served immediately as gnocchi can become soggy if left too long.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.

Find it online: https://recipeplenty.com/baked-feta-gnocchi-recipe/