Easy Baked Feta Gnocchi
One-Pan Baked Feta Gnocchi
One-Pan Baked Feta Gnocchi
Ingredients
- Cherry tomatoes, sixteen ounces, with stems removed and rinsed
- A sixteen-ounce package of gnocchi
- Four cloves of garlic, chopped into small pieces
- One quarter cup of extra-virgin olive oil, with additional oil available for serving
- Three quarters of a teaspoon of kosher salt
- A quarter teaspoon of crushed red pepper
- Black pepper, ground fresh
- An eight-ounce block of feta, approximately four inches by three inches in size
- Fresh basil leaves, for optional use as a garnish
Instructions
Step 1
First, let's get your oven ready—position a rack in the center and preheat it to 400°F. While that's heating up, grab your 13" x 9" baking dish and add the whole cherry tomatoes, the gnocchi (no need to boil them first!), and the minced garlic right in. Drizzle everything with olive oil and sprinkle with salt and red pepper flakes, then give it all a good toss to coat every piece. Finish by grinding some fresh black pepper over the top—you'll see the tomatoes starting to glisten as they soak up all that flavorful oil.
Step 2
Slide the pan off the heat and gently push your tomatoes to the edges, creating a little clearing in the center for the feta. Settle the whole block in and let the tomatoes snuggle right up around its base, anchoring it in place. Drizzle a generous swirl of olive oil over the top of the cheese, letting it run down the sides and pool into the tomato juices below — leaving that top surface exposed is exactly what will give you that soft, golden, melty center when it b
Step 3
Once the timer goes off, give the pan a gentle shake—you're looking for the tomatoes to have collapsed into a saucy mess and the feta to be soft enough to squish with a spoon. Carefully transfer the pan to your oven and switch on the broiler. Keep a close eye on it, broilers are quick; you want the top of the gnocchi to get some golden-brown spots and the cheese to take on a little color, which should take just a few minutes. The edges of the gnocchi will look crispy and the pan will be bubbling beautifully—that's your cue to pull it out and let it rest for a minute before serving.
Step 4
Set your oven to broil and make sure the rack is positioned so the pan sits about 6 inches from the heat. Slide the whole skillet under the broiler and keep a close eye on it as it cooks — you’re looking for the tomatoes to wrinkle and blister and the feta to get lovely golden-brown spots. That should take just 2 to 3 minutes, so stay nearby; you want those charred edges, not a smoky kitchen.
Step 5
Once the gnocchi and tomatoes come out of the oven, it's time for the final touch. Scatter the fresh basil leaves right on top. Then, using a spoon or spatula, press down on the baked feta and tomatoes, stirring everything together until the cheese melts into the tomatoes and creates a thick, glossy sauce that coats each gnocchi. You can keep it chunky or go for a totally smooth, creamy texture—just keep stirring until it looks silky and fully combined.
Nutrition Information
My Tip
When roasting, nestle the feta block carefully to avoid breaking it. Drizzle extra olive oil on the feta for a golden crust.
Leftovers
Store leftovers in a shallow glass container to preserve the golden crust. Reheat in the oven to retain crispiness.
Make It Your Own
Try swapping the feta with goat cheese for a creamy twist.