30 Minute Baked Feta Gnocchi
Baked Feta Gnocchi is an easy 30-minute dinner made with tender gnocchi, juicy tomatoes, sun-dried tomatoes, garlic, and creamy feta. Everything bakes together in one dish, creating a rich tomato feta sauce with no boiling or separate sauce needed.
Servings: 4 servings
Calories: 449kcal
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
Recipe Tips
- 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.
Nutrition
Calories: 449kcal | Carbohydrates: 50g | Protein: 14g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 50mg | Sodium: 1082mg | Potassium: 515mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1177IU | Vitamin C: 29mg | Calcium: 324mg | Iron: 5mg