Save This baked feta gnocchi is my go-to comfort dinner when I want something easy but still full of flavor and cozy enough for a night in. The combination of roasted tomatoes with creamy, melty feta and pillowy gnocchi hits every satisfying note with little work. Whether you are a gnocchi fan or just want a fuss-free crowd-pleaser, this dish covers every craving in about 45 minutes.
Roasting the feta and tomatoes together perfumes the whole kitchen and never fails to bring everyone to the table fast. The first time I made this, there were no leftovers and now even my busiest weeknights have this recipe on repeat.
Ingredients
- Cherry tomatoes: Give a juicy burst with roasted flavor and choose the ripest you can find for the best taste
- Feta cheese: Offers creamy richness and tang so try to use a real Greek block for best texture over pre-crumbled
- Extra virgin olive oil: Deepens all the flavors and a grassy or peppery olive oil makes a difference
- Kosher salt: Brings out the natural sweetness in tomatoes and highlights the cheese
- Ground black pepper: Adds gentle warmth and complexity
- Garlic: Fresh and minced brings an earthy aroma and sharp bite so go with plump cloves when shopping
- Basil leaves: For brightness and herbaceous lift use fresh and more for garnish if desired
- Packaged gnocchi: Creates the soft pillowy base and the shelf-stable ones are incredibly convenient
- Boiling salted water: Ensures flavorful gnocchi that does not taste bland after cooking
Instructions
- Preheat the Oven:
- Preheat your oven to 425 degrees Fahrenheit so it is hot enough to caramelize tomatoes and fully melt the feta
- Prepare the Baking Dish:
- Place the cherry tomatoes into a large 9 by 13 inch baking dish spreading them out in a single layer so they roast evenly
- Coat and Season:
- Pour the olive oil over the tomatoes and season generously with kosher salt and black pepper tossing everything gently to coat each tomato
- Nestle the Feta:
- Create a space in the center of the dish and set your block of feta cheese right in the middle so the cheese browns while staying creamy inside
- Roast the Tomatoes and Feta:
- Transfer the dish to the oven and roast for 30 to 35 minutes until tomatoes break down and get juicy and the feta softens
- Boil the Gnocchi:
- With about 10 to 15 minutes of roasting time left bring a large pot of well salted water to a full boil then carefully add the gnocchi
- Cook and Drain Gnocchi:
- Let the gnocchi cook for three to five minutes or until they bob up to the surface signaling they are done then scoop them gently into a colander to drain
- Broil for Extra Color:
- If your baking dish is safe under the broiler crank your oven to broil and blister the top for two to three minutes until the feta gets golden edges and the tomatoes char in spots paying close attention to prevent burning
- Finish the Sauce:
- Pull the dish from the oven and add the minced garlic and chopped fresh basil mixing well with a wooden spoon or spatula and smashing the tomatoes and feta into a rough and creamy sauce
- Combine and Serve:
- Add your hot boiled gnocchi to the baking dish tossing everything until each dumpling is coated with the rich tomato feta sauce and sprinkle on extra basil for a pop of color before serving straight away
Save Friends always remember this recipe from gatherings and one time my neighbor dropped off a whole basket of garden tomatoes that made it even more special My family requests this dish after long days and I love how it brings everyone to the table fast
Storage Tips
Leftovers store well in the fridge for up to three days simply reheat in the oven or microwave just until heated through Gnocchi tends to absorb the sauce as it sits so a splash of water or extra olive oil helps revive it The dish can be assembled ahead and baked off when ready too
Ingredient Substitutions
If you need to swap out feta try using a creamy goat cheese or half ricotta blended with parmesan for a milder but still flavorful spin For the tomatoes grape tomatoes work well and sundried tomatoes can add a concentrated burst if mixed in with fresh Cherry tomatoes really shine in summer but any ripe red tomato will do in a pinch
Serving Suggestions
A crisp green salad like arugula with lemon is a favorite match and the dish pairs beautifully with a chilled white wine Soft focaccia or garlic bread is perfect for scooping up the sauce I sometimes add a sprinkle of toasted pine nuts for texture which feels extra special for dinner parties
Cultural and Historical Context
Gnocchi has roots that reach through centuries of Italian cooking with potato gnocchi being one of the most beloved versions Pairing baked feta with tomatoes rose to fame as a viral comfort food and for good reason The sharpness of feta finds balance in sweet roasted tomatoes A dish like this borrows the best from classic Italian flavors while embracing fun modern twists
Save This dish is adaptable for any pantry so do not be afraid to try it with what is on hand You can make it spicy or mild and can stretch it for a party or pair it down for a solo night in
Recipe FAQ
- → Can I use another cheese besides feta?
Feta provides a creamy, tangy flavor, but you can try goat cheese or ricotta for a milder option, though the texture will differ.
- → Are store-bought gnocchi suitable for this dish?
Yes, packaged gnocchi are convenient and work well. You can use shelf-stable, refrigerated, or even homemade gnocchi if desired.
- → Is this dish gluten-free?
Use gluten-free gnocchi for a gluten-free version. Always double-check ingredients on the packaging for allergens.
- → Can I add vegetables or proteins?
Absolutely. Spinach, zucchini, or grilled chicken all make great additions. Add them in the final mix for best results.
- → What wine pairs best with this meal?
A crisp white such as Pinot Grigio complements the creamy feta and roasted tomatoes perfectly.