Baked Feta Gnocchi is an easy 30-minute dinner made with cherry tomatoes, sun-dried tomatoes, garlic, and a block of feta. Everything bakes together in one dish, so there's no boiling, no skillet, and no separate sauce. The tomatoes burst as they roast, creating a creamy tomato feta sauce that coats every bite.
We can't get over how easy this vegetarian dinner is. I save this recipe for when I don't feel like cooking but want something packed with flavor that the whole family will love. Plus, it's perfect for those nights when you forgot to thaw a protein.
Many recipes for Feta Gnocchi only use cherry tomatoes, but we found that incorporating the sun-dried tomatoes in oil gives the pasta a deeper tomato flavor. We are also loving shelf-stable gnocchi because it keeps for a long time and doesn't require any pre-boiling. Just add it in and bake.
If you love pasta with a feta sauce like this one, you won't want to miss our Pumpkin Feta Pasta and Butternut Squash Feta Pasta. If you're looking for more dump and bake cheesy pastas, you'll want to try our Baked Boursin Tomato Pasta or Dump and Bake Boursin Orzo. Looking for recipes where feta is the star? Try our Baked Feta Chicken or Paprika Dip.
Jump to:
- Why You'll Love This Recipe
- Why This Method Works
- Ingredient Notes and Substitutions
- How to Make Baked Feta Gnocchi Step by Step
- Kate's Recipe Tips
- Variations and Add-Ins
- Storage and Reheating
- What to Serve with Feta Gnocchi
- Common Questions
- More Creamy Pasta Recipes Like This
- 30 Minute Baked Feta Gnocchi
Why You'll Love This Recipe
- This is a true dump and bake recipe. No need to boil the gnocchi beforehand.
- You only need 30 minutes, making it perfect for weeknights
- Two types of tomatoes add more flavor. Juicy cherry tomatoes create the base of the sauce while sun-dried tomatoes add a richer, more concentrated tomato flavor.
- Creamy without heavy cream. The softened feta combines with the roasted tomato juices and olive oil to make a creamy sauce that coats the gnocchi.
Why This Method Works
This dump-and-bake method works because the cherry tomatoes release their juices as they roast, creating enough moisture to help soften and cook the gnocchi right in the baking dish. At the same time, the feta becomes soft and creamy, mixing with the tomato juices and flavorful oil from the sun-dried tomatoes to create a rich sauce. There's no need to boil the gnocchi or make a separate sauce, keeping prep and cleanup to a minimum.
Ingredient Notes and Substitutions
Gnocchi - Shelf-stable is best overall because you don't need to boil it, and the shape holds up well as it bakes. Refrigerated gnocchi is a good substitute. It can go directly into the baking dish. Expect a softer texture. I don't recommend using frozen gnocchi because it takes more time, can release excess moisture, and can become sticky.
Cherry Tomatoes - Grape tomatoes are a great substitute.
Sun-dried Tomatoes - Use sun-dried tomatoes in oil
Feta - A block of feta will create a nice creamy texture as it bakes. I don't recommend crumbled feta because the anti-caking agents can keep it from getting creamy.
Garlic - Fresh garlic is best, but pre-minced is a great substitute.
How to Make Baked Feta Gnocchi Step by Step
Step 1. Preheat oven to 425 degrees. Add gnocchi, cherry tomatoes, and sun-dried tomatoes directly to a greased 9x13 baking dish.
Step 2. Add minced garlic cloves, olive oil, oil from sun-dried tomatoes, Italian seasoning, black pepper, and a pinch of red pepper flakes if using. Toss until the gnocchi and tomatoes are fully coated.
Step 3. Make a small space in the center of the baking dish and place the 8 oz block of feta there.
Step 4. Bake uncovered for 20 minutes. Use the back of a spoon or spatula to mash the softened feta and burst the cherry tomatoes. Stir everything together until you get a nice creamy sauce that coats the gnocchi. Stir in ¼ cup water for a creamier sauce.
Kate's Recipe Tips
- Don't skimp on the tomatoes. The cherry tomatoes aren't just for flavor. As they roast and burst, they release the liquid needed to help cook the gnocchi and create the sauce.
- Spread the gnocchi around the feta evenly. Try not to let them pile on top of each other. This helps them cook more evenly.
- Wait before adding salt. Feta and sun-dried tomatoes are naturally salty, so taste the finished dish first and add extra salt only if it needs it.
Variations and Add-Ins
This vegetarian dinner is so good on its own, but we love making it our own and using up items we have in our fridge or pantry to take it to the next level.
Vegetables - Try sliced zucchini, mushrooms, bell peppers, or asparagus. Cut the veggies small, so they become tender during the baking process. Stirring in spinach is one of my favorite ways to add more color.
Protein - Stir in chopped or shredded cooked chicken after baking for extra protein. We also love it with cooked crumbled Italian sausage. Mild or sweet Italian sausage pairs great with the feta and gnocchi.
Add Lemon - Finish with a squeeze of lemon juice over the top to brighten the creamy feta and tomato sauce.
Storage and Reheating
Refrigerate in an airtight container for up to 3-4 days. The gnocchi will continue to absorb some of the sauce as it sits, so expect leftovers to be thicker than when it was freshly made.
Reheat in the microwave with a damp paper towel until warmed through. Add a small splash of water before reheating to loosen the feta sauce if needed. To reheat larger portions, place the gnocchi in a covered baking dish and reheat at 350 degrees until hot throughout. Add a splash of water if needed.
Don't freeze. Gnocchi can become overly soft after freezing and thawing. The feta-tomato sauce may separate.
What to Serve with Feta Gnocchi
We love this with a green veggie side like Prosciutto Brussel Sprouts, Beetroot Broccoli Salad, and Parmesan Roasted Frozen Green Beans.
Salads like this Apple Strawberry Salad and Beet Cucumber Salad make delicious pairings.
Common Questions
No, you do not need to boil the gnocchi before baking for this recipe. Shelf-stable gnocchi can go straight from the package into the baking dish.
The gnocchi is done when it is tender and soft in the center with a slightly chewy texture. Pierce or taste one before removing the dish from the oven. It shouldn't be hard or dry in the middle.
Stir in 1-2 tablespoons of hot water at a time until it reaches your desired consistency. For an extra creamy version, you can stir in a small splash of heavy cream after baking.
It likely needs more cooking time or moisture. Different brands of shelf-stable gnocchi can cook at slightly different rates. Continue baking for 3-5 minutes at a time until the gnocchi is tender. Make sure the gnocchi is well coated in the tomato juices and oil so it can soften as it bakes.
More Creamy Pasta Recipes Like This
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30 Minute Baked Feta Gnocchi
Equipment
- 9x13 inch baking dish
- Cutting board
- Chef's knife
- Measuring cups and spoons
- wooden spoon or spatula
- Oven mitts
Ingredients
- 16 oz shelf-stable gnocchi
- 12 oz cherry or grape tomatoes
- ½ cup chopped oil packed sun-dried tomatoes
- 8 oz block feta
- 3 cloves fresh garlic
- 2 tablespoons olive oil extra virgin
- 1 tablespoon sun-dried tomato oil
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Pinch of red pepper flakes optional
- ¼ cup water optional
- fresh basil
Instructions
- Preheat the oven to 425 degrees. Lightly grease a 9x13 inch baking dish.
- Add the gnocchi, cherry tomatoes, and sun-dried tomatoes directly to the baking dish.
- Add minced garlic cloves, olive oil, oil from sun-dried tomatoes, Italian seasoning, black pepper, and a pinch of red pepper flakes if using. Toss until the gnocchi and tomatoes are fully coated.
- Make a small space in the center of the baking dish and place the 8 oz block of feta there. Turn the feta over once or spoon a little of the seasoned oil from the pan over the top.
- Bake uncovered for 20 minutes. The tomatoes should begin to burst, the feta should be very soft, and the gnocchi should be tender. If some of the tomatoes haven't burst, gently press them with the back of a spoon. If the gnocchi is still too firm, return the dish to the oven for 3 to 5 minutes.
- Use the back of a spoon or spatula to mash the softened feta and burst the cherry tomatoes. Stir everything together until the feta, tomato juices, garlic, and oil form a creamy sauce that coats the gnocchi. Stir in ¼ cup water for a creamier sauce.
- Stir in or sprinkle with chopped fresh basil. Taste and add salt only if needed since feta and sun-dried tomatoes are already fairly salty. Serve immediately.
Notes
- Don't skimp on the tomatoes. The cherry tomatoes release the liquid needed to help cook the gnocchi and create the sauce.
- Spread the gnocchi around the feta in an even layer to promote even cooking.
- Wait before adding salt. Taste the finished dish first and add extra salt only if it needs it.
- The gnocchi is done when it is tender and soft in the center with a slightly chewy texture. It shouldn't be hard or dry in the middle.
- Stir in 1-2 tablespoons of hot water or heavy cream at a time until it reaches your desired consistency after baking.
- If your gnocchi is still hard after baking continue baking for 3-5 minutes at a time until the gnocchi is tender. Make sure the gnocchi is well coated in the tomato juices and oil so it can soften as it bakes.
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