Baked Feta Gnocchi (Print Version)
Pillowy gnocchi tossed with blistered cherry tomatoes and melted feta creates a creamy, one-dish Italian meal ready in just 45 minutes.
# Ingredients:
→ Vegetables
01 -
682g cherry tomatoes
→ Dairy
02 -
227g block feta cheese
→ Oils & Condiments
03 -
120ml extra virgin olive oil
04 -
0.5 teaspoons kosher salt
05 -
0.25 teaspoons ground black pepper
→ Aromatics
06 -
3 cloves garlic, minced
07 -
60ml chopped basil leaves
→ Pasta
08 -
750g packaged gnocchi
09 -
Boiling salted water
# Steps:
01 -
Preheat your oven to 220ºC.
02 -
Add the cherry tomatoes to a large 9x13 baking dish.
03 -
Drizzle the olive oil, salt, and pepper over the tomatoes and toss to coat.
04 -
Clear a space in the center of the dish and place the entire block of feta cheese into the middle.
05 -
Bake in the preheated oven for 30-35 minutes, or until the tomatoes are bubbly.
06 -
Bring a large pot of hot tap water to a boil and salt it well with 10-15 minutes left on the oven timer.
07 -
Add the gnocchi to the boiling salted water and cook for 3-5 minutes, or until they float to the top.
08 -
Set a colander over the sink and remove the gnocchi as they float until all are cooked.
09 -
Set the oven to broil, if your dish is broiler safe, and broil for 2-3 minutes until tomatoes blister and feta browns. Watch closely to avoid burning.
10 -
Remove from the oven and add the minced garlic and chopped basil. Stir to combine, breaking up feta and tomatoes with a wooden spoon or spatula.
11 -
Add the cooked gnocchi to the sauce and toss well to combine.
12 -
Serve immediately, garnished with additional basil if desired.
# Notes:
01 -
For a gluten-free version, use gluten-free gnocchi.
02 -
Pair with a light white wine, such as Pinot Grigio.