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.
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.