Name: One-Pan Baked Feta Gnocchi Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 16 oz. cherry tomatoes, stemmed, washed; 1 (16-oz.) package gnocchi; 4 garlic cloves, finely chopped; 1/4 cup extra-virgin olive oil, plus more for drizzling; 3/4 teaspoon kosher salt; 1/4 teaspoon crushed red pepper flakes; Freshly ground black pepper, to taste; 1 (4″ x 3″) block feta cheese (about 8 oz.); Fresh basil leaves, for serving (optional)

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Introduction

This One-Pan Baked Feta Gnocchi is a simple, flavorful dish that combines tender gnocchi with juicy roasted tomatoes and creamy baked feta. It’s perfect for a quick weeknight dinner or an impressive meal with minimal cleanup.

The image shows a close-up of a baked dish with three main layers mixed together: golden-yellow gnocchi pieces with a smooth and slightly crispy texture, soft white creamy cheese that looks melted and slightly crumbly, and bright red roasted cherry tomatoes with wrinkled skin. Scattered fresh green basil leaves add a pop of color on top. A silver spoon partially covered in the dish is placed on the bottom right corner, sitting within the creamy mix. The entire dish is in a white baking tray, against a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz. cherry tomatoes, stemmed, washed
1 (16-oz.) package gnocchi

4 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil, plus more for drizzling

3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes

Freshly ground black pepper, to taste
1 (4″ x 3″) block feta (about 8 oz.)
Fresh basil leaves, for serving (optional)

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). In a 13″ x 9″ baking dish, toss together the cherry tomatoes, gnocchi, garlic, olive oil, kosher salt, and crushed red pepper flakes. Season with freshly ground black pepper.
Step 2: Nestle the block of feta into the center of the tomato and gnocchi mixture. Drizzle a little extra olive oil over the top of the feta.
Step 3: Roast in the oven until the feta is soft and the tomatoes have burst, creating a saucy texture, about 25 to 30 minutes. Remove from the oven and switch the broiler on.

Step 4: Broil for an additional 2 to 3 minutes, watching carefully, until the tomatoes and feta are blistered and lightly browned.
Step 5: Remove from oven and top with fresh basil leaves if using. Mix gently to combine and create a creamy feta tomato sauce coating the gnocchi. Serve immediately.

Tips & Variations

Use fresh gnocchi for the best texture, but frozen gnocchi can also work—just adjust cooking time slightly.

Add a handful of spinach or arugula before the final broil for extra greens.
For a milder dish, reduce or omit the crushed red pepper flakes.
Serve with crusty bread to soak up the creamy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of olive oil or water to loosen the sauce if it has thickened.

How to Serve

A white rectangular dish filled with golden gnocchi coated in a creamy, slightly textured light orange sauce mixed with soft, roasted cherry tomatoes that are vibrant red with wrinkled skins. Bright green fresh basil leaves are scattered on top, adding a pop of color and freshness. A spoon lifts a portion showing several gnocchi, a whole roasted cherry tomato, and a basil leaf from the creamy base. The dish sits on a white marbled surface, highlighting the rich colors and creamy texture of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of feta?

Feta is key for its tangy, creamy texture when baked, but you can substitute with halloumi or a firm goat cheese for a similar effect, keeping in mind the flavor and texture will vary.

Can this dish be made vegan?

You can make a vegan version by using gnocchi without eggs and replacing feta with a plant-based cheese that melts well. Roasting the tomatoes and garlic remains the same for flavor.