Preheat the oven to 400 degrees

Cook the gnocchi according to the package directions then set aside. While the gnocchi is cooking place the sun-dried tomatoes in a bowl of water and let soak and plump up.

Heat 2 tablespoons oil in a cast iron skillet and heat over medium heat. Once heated add the gnocchi and season with salt and pepper. Pan fry until crispy on all sides. About 5 minutes. Set the gnocchi aside until later and remove the cast iron skillet from the heat.

Drain the sun-dried tomatoes reserving 1 1/2 cups of water. Place the sun-dried tomatoes and 1 cup reserved water in the cast iron skillet. Make a well in the middle and add the block of feta. Add minced garlic and remaining 2 tablespoons of oil over top and bake for 40 minutes.

Remove from the oven, add in the remaining 1/2 cup reserved water and mix until the feta breaks apart and turns into a sauce. Add the gnocchi and top with basil. Add salt and pepper if needed. Serve warm.