This delicious one-pan baked feta gnocchi is an easy dinner the whole family will love! It only takes about ten minutes of hands-on time to assemble!
If you love easy sheet pan meals, try my Sheet Pan Sausage Dinner, Sheet Pan Chicken Fajitas, and Sheet Pan Greek Salmon as well!
One Pan Dinner Magic!
- This easy sheet pan meal comes together in just a few minutes! The only thing you have to chop is the onion and garlic and the rest you'll just assemble on your sheet pan or baking dish.
- The combination of the just burst cherry tomatoes and melted feta makes the tastiest sauce - it's so good!
Baked Feta Gnocchi Ingredients
- Gnocchi - use premade dried gnocchi to save time.
- Feta Cheese - use a whole block of feta for creamy deliciousness.
- Tomatoes - cherry, grape, or any other small tomatoes will work!
- Onion - I recommend using a red onion, but a yellow onion or shallot would work as well.
- Garlic - several fresh cloves of garlic add fantastic flavor.
- Olive Oil - you'll use a few good glugs of olive oil to help the gnocchi, tomatoes, and onions roast.
- Seasonings - use a combination of fresh thyme, salt, pepper, and red pepper flakes to season the dish.
If you try this sheet pan gnocchi recipe, leave a comment and a star rating below!
Baked Feta Gnocchi
This fantastic sheet pan baked feta gnocchi is a cozy dinner that's super easy to make!
Print
Pin
Rate
Servings: 4 servings
Equipment
- 1 Large Rimmed Sheet Pan or Baking Dish
Ingredients
- 8 ounces feta cheese
- 2 pints cherry tomatoes
- 17.5 ounces gnocchi
- ½ red onion finely diced
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- ¼ cup fresh basil leaves
Instructions
- Preheat oven to 400 degrees F.
- Place block of feta in the center of a large rimmed sheet pan or baking dish. Surround with cherry tomatoes, gnocchi, red onion, and garlic.
- Pour the olive oil over the feta, tomatoes, and gnocchi. Sprinkle with thyme, salt, pepper, and red pepper flakes. Toss so everything is coated.
- Bake for 35 minutes until the cherry tomatoes burst.
- Stir everything together and top with basil before serving.
Notes
Storage - Leftovers can be saved for up to 4 days in the refrigerator in an airtight container.
Nutrition
Serving: 1g | Calories: 497kcal | Carbohydrates: 58g | Protein: 16g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 1678mg | Potassium: 593mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1538IU | Vitamin C: 57mg | Calcium: 344mg | Iron: 7mg
Leave a Reply