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.
What You’ll Need
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.
How to Make
- 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.
- Bake the tomatoes and feta for 35-40 minutes or until the tomatoes begin to blister and the feta browns on top.
- Boil the gnocchi according to package directions.
- Stir the tomato and feta mixture, pushing down on the tomatoes to release their juices and stirring until creamy.
- Add the gnocchi and spinach and bake for 8-10 minutes until everything bubbles.
- Stir and garnish with fresh basil. Enjoy!
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.
- 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.