Baked Feta Gnocchi is the ultimate comfort food you can whip up even on your busiest weeknight. This dish brings together sweet, bursting cherry tomatoes, creamy baked feta, pillowy-soft gnocchi, and plenty of fresh basil for a meal that’s colorful, craveworthy, and deeply satisfying. Whether you’re new to sheet pan dinners or a seasoned pro, Baked Feta Gnocchi is a crowd-pleaser that’s impossible not to love. It’s perfect for an easy weeknight dinner but chic enough to serve to friends, and adapting it to be gluten-free is a cinch. Let’s dive in!

Baked Feta Gnocchi Recipe - Recipe Image

Ingredients You’ll Need

The best part about this recipe is how simple the ingredient list is—each item truly shines and helps create layers of flavor and texture. Here’s what you need to make Baked Feta Gnocchi totally irresistible.

Cherry tomatoes: Their natural sweetness roasts down into a jammy, flavorful sauce.
Extra virgin olive oil: Adds richness and carries all the flavors throughout the dish.
Feta cheese (block): Choose Greek feta for a creamier, tangier sauce base—avoid pre-crumbled!
Kosher salt: Balances and enhances every other ingredient.
Ground black pepper: A touch of warmth to round out the flavors.
Fresh garlic: Adds a pop of savoriness and aroma as soon as it hits the hot ingredients.
Fresh basil: For bursts of freshness and vibrant color—don’t skip it!
Packaged gnocchi: These potato dumplings soak up the sauce and become deliciously tender.
Boiling salted water: Ensures your gnocchi are perfectly seasoned right from the start.

How to Make Baked Feta Gnocchi

Step 1: Prep the Baking Dish

Preheat your oven to 425ºF to get things nice and hot. Grab a large 9×13-inch baking dish—it needs to be roomy so your ingredients can roast evenly. Pour in your cherry tomatoes, drizzle with olive oil, and season with kosher salt and black pepper. Toss them all around so every tomato gets a glossy coat of goodness.

Step 2: Add the Feta

Nudge the tomatoes aside to make a little nest in the center. Place the block of feta cheese right in the middle. It might feel a bit dramatic, but this is the move that turns ordinary feta into melty, scoopable, flavor-packed magic.

Step 3: Bake Until Bubbling

Pop the dish into the oven and bake for 30 to 35 minutes. You’re looking for the tomatoes to burst and become saucy, and the feta to soften and get golden at the edges. About 10 to 15 minutes before the timer dings, move on to the gnocchi.

Step 4: Cook the Gnocchi

While the feta and tomatoes are roasting, bring a big pot of water to a boil. Salt it generously—a salty bath makes all the difference. Add your gnocchi and cook for 3 to 5 minutes. Scoop them out as soon as they float; that’s how you know they’re done. Drain and set aside.

Step 5: Optional Broil for Blistered Tomatoes

If your baking dish is safe for the broiler, turn it on and broil for 2 to 3 minutes. This step bubbles the sauce and gives the cherry tomatoes a beautiful char. Watch closely, so nothing burns—once you see sizzling and bits of browning, pull it out.

Step 6: Add Garlic and Basil

With the dish fresh from the oven, immediately stir in the minced garlic and chopped fresh basil. The residual heat will mellow the sharpness of the garlic and release all those herbaceous oils from the basil leaves.

Step 7: Mix in the Gnocchi and Serve

Once your feta and tomatoes are stirred into a chunky, creamy sauce, add the cooked gnocchi. Toss everything together so each gnocchi is coated in that luscious, cheesy tomato sauce. Serve your Baked Feta Gnocchi hot and garnish with a shower of extra fresh basil for color and aroma.

How to Serve Baked Feta Gnocchi

Garnishes

A finishing sprinkle of fresh basil leaves adds a pop of color and a fragrant hit that perfectly balances the salty feta. For extra sparkle, a light drizzle of olive oil or a scatter of crushed red pepper flakes can also take your Baked Feta Gnocchi over the top.

Side Dishes

Baked Feta Gnocchi is filling on its own, but a crispy green salad or some garlicky roasted broccoli makes a wonderful pairing. If you love a good bread moment, serve with crusty sourdough for scooping up every last bit of sauce.

Creative Ways to Present

Try spooning Baked Feta Gnocchi into individual bowls and topping each with a small ball of burrata or a shaving of Parmesan. Hosting a casual gathering? Set the dish family-style at the center of the table and let everyone dig in together for that cozy, communal feel.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (lucky you!), just transfer them to an airtight container and pop them in the refrigerator. Baked Feta Gnocchi keeps well for up to three days, and the flavors may even deepen overnight.

Freezing

For longer storage, you can freeze Baked Feta Gnocchi. Place cooled portions in a freezer-safe container or bag, squeezing out as much air as possible. When stored properly, it should last up to two months, though the texture of the gnocchi may be a bit softer after thawing.

Reheating

To reheat, transfer leftovers to an oven-safe dish, cover with foil, and warm in a 350ºF oven until hot—about 15 minutes. Alternatively, that trusty microwave will also do the trick in a couple of minutes. If things look a bit dry, add a splash of water or olive oil to revive the sauce.

FAQs

Can I use gluten-free gnocchi for this recipe?

Absolutely! There are plenty of gluten-free gnocchi options out there. Make sure to check the cooking time, as some varieties cook a touch faster or slower than traditional ones, but the rest of the recipe for Baked Feta Gnocchi stays the same.

Should I use fresh or shelf-stable gnocchi?

Either one works well! Fresh gnocchi tends to be pillowy and light, while shelf-stable gnocchi offers convenience and a bit more chew. Just follow the package directions for cooking time and always scoop the gnocchi out once they float.

Can I use crumbled feta instead of a block?

A block of feta melts much creamier and creates that lovely, saucy texture in Baked Feta Gnocchi. Pre-crumbled feta won’t melt quite the same way, so try to use a whole block if possible.

What can I substitute for cherry tomatoes?

If you don’t have cherry tomatoes, grape tomatoes are the next best thing. In a pinch, you can use chopped Roma or plum tomatoes—just keep the pieces fairly large and expect the sauce to be a bit looser.

Can I add other vegetables to Baked Feta Gnocchi?

Definitely! Toss in baby spinach, sliced bell peppers, or zucchini during the last 10 minutes of baking for a tasty twist and even more color. This recipe is super adaptable, so feel free to make it your own.

Final Thoughts

Baked Feta Gnocchi is one of those easy wins that tastes like a labor of love but couldn’t be simpler. Give it a try the next time you want a fuss-free, flavor-packed meal that everyone will rave about—you might just find it becomes a weekly favorite!

Baked Feta Gnocchi Recipe