Creamy Tomato Feta Gnocchi

This baked feta gnocchi transforms a handful of ingredients into a spectacular one-dish meal that's become my go-to option when I need to impress without spending hours in the kitchen. The magic happens when cherry tomatoes burst in the oven, creating a luscious sauce that combines with melty feta cheese and pillowy gnocchi for an unforgettable dinner experience.

I first made this dish during a particularly hectic week when I needed something quick yet special for unexpected dinner guests. The combination of minimal effort and maximum flavor made it an instant hit, and now it appears on our table at least twice a month.

Ingredients

• Cherry tomatoes: the star of the show that burst in the oven creating a natural sweet sauce
• Block feta cheese: use the traditional Greek variety for the creamiest texture and tangiest flavor
• Extra virgin olive oil: splurge on a good quality one as it forms the base of your sauce
• Garlic: fresh cloves provide aromatic depth that infuses throughout the dish
• Fresh basil: brightens everything with its distinctive herbal notes
• Packaged gnocchi: these pillowy potato dumplings cook quickly and absorb all the wonderful flavors
• Kosher salt: enhances all the flavors without overwhelming them
• Black pepper: adds a subtle warmth and complexity

Step-by-Step Instructions

Prepare the Baking Dish:

Add cherry tomatoes to a large 9x13 baking dish and drizzle with olive oil, salt, and pepper. Toss until each tomato is glistening with oil. Create a small well in the center where you'll place the entire block of feta cheese. This arrangement ensures the cheese gets evenly heated and slightly caramelized.

Bake to Bubbly Perfection:

Place the dish in your preheated 425ºF oven and bake for 30-35 minutes. You'll know it's ready when the tomatoes have burst their skins and are releasing their juices. The feta should look soft and slightly browned on top. The extended cooking time allows the flavors to meld beautifully.

Cook the Gnocchi:

When approximately 10-15 minutes remain on your timer, bring a large pot of water to a boil and salt it generously. Add the gnocchi and cook just until they float to the surface, about 3-5 minutes. This indicates they're perfectly tender. Drain them immediately to prevent overcooking.

Create the Sauce:

If your baking dish is broiler safe, switch your oven to broil for 2-3 minutes to get additional caramelization on both the tomatoes and feta. Remove from the oven and immediately add the minced garlic and chopped basil. The residual heat will cook the garlic just enough to remove its raw edge while preserving its aromatic qualities.

Combine and Serve:

Use a wooden spoon to break up the feta and burst any remaining tomatoes, creating a creamy, chunky sauce. Add the drained gnocchi directly to the baking dish and toss everything together. The hot gnocchi will absorb some of the sauce, becoming even more flavorful. Serve immediately for the best texture and taste.

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The moment I pull this dish from the oven always makes me smile. There's something almost magical about how the simple block of feta transforms into a creamy sauce. My daughter calls this "cloud pasta" because of how the gnocchi puffs up and becomes so tender and light.

Make It Your Own

This recipe welcomes customization based on your preferences and what you have on hand. Try adding a handful of baby spinach right after removing from the oven for added nutrition. The residual heat will wilt the leaves perfectly without overcooking them. For meat lovers, cooked Italian sausage or shredded rotisserie chicken can be stirred in at the final stage.

Storing and Reheating

The leftovers taste almost better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or broth to loosen the sauce, as the gnocchi will have absorbed much of the liquid. Warm gently in a covered skillet over medium-low heat or in the microwave at 50% power to prevent the gnocchi from becoming tough.

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Perfect Pairings

This dish truly shines when served with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity cut through the richness of the cheese and gnocchi beautifully. For a heartier meal, crusty garlic bread makes an excellent accompaniment to soak up every last bit of the delicious sauce.

The Origins

This recipe draws inspiration from traditional Mediterranean cooking where simple, high quality ingredients are allowed to shine without excessive manipulation. The combination of tomatoes, olive oil, and herbs has been a staple in Italian and Greek cuisines for centuries. This modern interpretation brings those timeless flavors together in a format that works perfectly for contemporary home cooks seeking both convenience and flavor.

Recipe FAQs

→ Can I use different types of pasta instead of gnocchi?

Yes, you can substitute the gnocchi with other pasta shapes like penne, orecchiette, or farfalle. Adjust the cooking time according to the package instructions for your chosen pasta.

→ What can I use if I don't have cherry tomatoes?

Grape tomatoes work perfectly as a substitute. In a pinch, you could use larger tomatoes cut into chunks, though the roasting time might need adjustment as they contain more moisture.

→ Can I add protein to this dish?

Absolutely! Grilled chicken, Italian sausage, or shrimp would complement this dish well. Cook them separately and add to the final mixture, or for raw proteins like shrimp, add them during the last 5-7 minutes of baking.

→ Is there a vegan alternative to feta cheese?

Yes, there are several vegan feta alternatives available in stores. You could also use firm tofu marinated in lemon juice, olive oil, and herbs for a similar texture and tangy flavor.

→ How can I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to restore moisture. The flavors often develop even more after a day in the refrigerator.

→ Can I prepare any components ahead of time?

You can roast the tomatoes and feta up to a day in advance, then refrigerate. Reheat in the oven until bubbly before continuing with the fresh garlic, basil, and cooked gnocchi for a quicker weeknight meal.