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Feta Gnocchi

Feta tomato gnocchi in a white bowl on a white and yellow dish towel

This delicious baked feta gnocchi is a cozy twist on the viral “baked feta pasta” trend of 2020.

In this dish, a block of feta cheese and cherry tomatoes are baked together in a blend of spices and olive oil and transformed into a rich, creamy sauce.

The result is the most flavorful gnocchi dish that will have you making it on repeat. Perfect for any crowd and any occasion.

Feta gnocchi in a glass baking dish a top a white and yellow towel with cherry tomatoes in the corner

What You’ll Need

ingredients on a white marble counter top

Feta cheese: When baked in olive oil, feta cheese turns soft and melty, which makes it perfect for a creamy, rich sauce to coat the gnocchi.

Gnocchi: Personally, I think gnocchi makes a superior version of the baked feta pasta. Plus, gnocchi typically only takes 2-3 minutes to cook, compared to 8-10 minutes for pasta, helping you get this dish on the table quicker.

Cherry tomatoes: The cherry tomatoes brighten this dish up with some acidity and flavor.

Spinach: Spinach adds some texture and extra nutrients to the gnocchi dish.

Pasta water: Reserving pasta (gnocchi) water and adding it to the mixture near the end, helps the sauce thicken and stick to the gnocchi better.

Olive oil: This recipe calls for a generous amount of olive oil. Don’t skimp because it helps add rich flavor, as well as helping cook the tomatoes and feta while baking.

Spices and herbs: Italian seasoning, minced garlic, fresh basil, salt, and pepper bring out and complement the flavors in the baked feta gnocchi.

Close up of gnocchi in a white bowl

How to Make

  1. Prepare the tomatoes and feta in a baking dish. Place the feta in the center of the dish, then coat everything in olive oil, herbs, and spices.
  2. Bake the tomatoes and feta for 35-40 minutes or until the tomatoes begin to blister and the feta browns on top.
  3. Boil the gnocchi according to package directions.
  4. Stir the tomato and feta mixture, pushing down on the tomatoes to release their juices and stirring until creamy.
  5. Add the gnocchi and spinach and bake for 8-10 minutes until everything bubbles.
  6. Stir and garnish with fresh basil. Enjoy!
collage of steps to make recipe

Notes & Tips

  • Feel free to add other vegetables to this dish, such as sautéed mushrooms, zucchini, or cannellini beans.
  • Vegetables that pair well on the side with this baked feta gnocchi are asparagus, green beans, zucchini, or salad.
  • Pair with your choice of protein for an extra satisfying meal. I like to pair this dish with Balsamic Chicken. You could also serve it with rotisserie chicken, steak, meatballs, or tilapia.
  • This recipe also works if you prefer to use a box of pasta in place of the gnocchi.

Storage & Reheating

Feta gnocchi is best served and eaten immediately, however, it can be refrigerated for up to 3-4 days. To reheat, simply microwave until warmed through.

feta gnocchi in a glass baking dish with tomatoes in upper corner
Feta tomato gnocchi in a white bowl on a white and yellow dish towel
Print Recipe
5 from 1 vote

Feta Gnocchi

Soft, pillowy potato gnocchi swimming in a rich, creamy sauce with melty feta and bright cherry tomatoes. Comes together in 45 minutes and looks and tastes like restaurant quality.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Mediterranean
Keyword: baked feta gnocchi, easy, feta, gnocchi, weeknight
Servings: 4 servings
Author: Kate Reeder


  • 1 lb cherry tomatoes
  • 8 oz block feta cheese
  • 1 lb gnocchi
  • ½ cup olive oil
  • 2 cloves garlic minced
  • 2 tbsp fresh basil chopped
  • ½ tsp red pepper flakes
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tsp Italian seasoning
  • 3 cups fresh spinach
  • ½ cup reserved pasta water


  • Preheat the oven to 400˚F.
  • Pour about half of the olive oil in the bottom of an oven-safe baking dish. Add the tomatoes and toss until coated with oil.
  • Place the block of feta cheese in the center of the dish, moving the tomatoes around the sides.
  • Sprinkle on the minced garlic, chopped basil, red pepper flakes, salt, and pepper. Stir the tomatoes to evenly distribute the spices.
  • Bake for 35-40 minutes or until the tomatoes start to burst and soften and the cheese starts to brown on top.
  • Once the tomato/feta mixture is about halfway done, boil a pot of water and cook the gnocchi according to package directions. Make sure to reserve the pasta water before draining.
  • When the tomato and feta mixture is done, stir well, using your spoon to break up the tomatoes and release their juices.
  • Add the pasta water, spinach, and gnocchi. Stir well. Place back into the oven for 8-10 minutes, or until the dish begins to bubble.
  • Stir well and garnish with fresh basil if desired.

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  1. 5 stars
    So cheesy yummy! This was my first time trying gnocchi and I will definitely make it again. We threw some ground turkey on top too!

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