Baked Feta Gnocchi Tomatoes (Print Version)
Soft gnocchi meets creamy feta and roasted tomatoes in this easy one-pan Italian comfort meal.
# Components:
→ Vegetables
01 - 2 pints cherry tomatoes
→ Dairy
02 - 1 (8 ounce) block feta cheese
→ Oils & Condiments
03 - 1/2 cup extra virgin olive oil
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon ground black pepper
→ Aromatics
06 - 3 cloves garlic, minced
07 - 1/4 cup chopped basil leaves
→ Pasta
08 - 1 1/2 pounds packaged gnocchi (approximately 5 1/2 cups)
09 - Boiling salted water, for cooking gnocchi
# Preparation Steps:
01 - Preheat the oven to 425°F (220°C).
02 - Place cherry tomatoes in a large 9x13-inch baking dish.
03 - Drizzle the tomatoes with extra virgin olive oil, sprinkle with kosher salt and black pepper, and toss to coat evenly.
04 - Clear a space in the center of the baking dish and set the block of feta cheese in the middle.
05 - Transfer the dish to the preheated oven and roast for 30-35 minutes until the tomatoes are bubbling.
06 - With 10-15 minutes left of roasting time, bring a large pot of salted water to a rolling boil.
07 - Add packaged gnocchi to boiling water and cook for 3-5 minutes, removing them as they rise to the surface using a slotted spoon.
08 - Set a colander over the sink and transfer boiled gnocchi to drain.
09 - If the baking dish is broiler-safe, switch oven to broil. Broil for 2-3 minutes, watching closely, until tomatoes blister and feta cheese develops golden spots.
10 - Remove dish from oven. Add minced garlic and chopped basil to the hot tomatoes and feta. Stir to combine, breaking up the cheese and tomatoes with a wooden spoon or spatula to form a chunky sauce.
11 - Add cooked gnocchi to the sauce and toss thoroughly to coat.
12 - Serve immediately, garnished with additional basil if desired.
# Expert Advice:
01 -
- Quick to make but feels special enough for company
- Uses just one baking dish and minimal prep
- Perfect way to feature ripe cherry tomatoes even out of season
- Vegetarian and easily adaptable for gluten-free eaters
02 -
- High in protein and calcium thanks to feta cheese
- Versatile for gluten-free diets when using gluten-free gnocchi
- Filling but light enough for lunch or dinner year-round
- Basil absolutely transforms the finished dish so I always save a big handful to chop and scatter on top right before eating the aroma reminds me of my grandmother’s backyard garden and instantly makes the whole meal feel more special
03 -
- Toss the gnocchi with olive oil after draining to keep them from sticking in the minutes before you mix them into the sauce
- Always use a block of feta instead of crumbled as it gives creamier results
- For extra color and pop broil the finished dish for just a few minutes watching carefully as it can brown quickly