Introduction
Baked feta gnocchi is the ultimate comfort food you didn’t know you needed. Imagine pillowy gnocchi tossed in a luscious sauce made from roasted feta and juicy cherry tomatoes, all baked together until creamy and bursting with flavor.
This dish takes inspiration from the viral baked feta pasta trend, but swaps out pasta for tender potato gnocchi — giving you a richer, chewier, and more indulgent bite every time.
In this article, you’ll learn everything from the perfect ingredient ratios to pro cooking tips, flavor variations, serving ideas, and how to store leftovers like a pro.
Baked Feta Gnocchi – Creamy, Comforting, and Totally Irresistible
This Baked Feta Gnocchi recipe is a one-pan wonder that combines creamy baked feta, sweet roasted cherry tomatoes, and pillowy gnocchi for a dinner that’s as comforting as it is quick. Perfect for busy weeknights, this dish delivers big flavors with minimal effort. Make it tonight and watch it become a family favorite!
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
1 (16 oz) package potato gnocchi
2 pints cherry tomatoes
1 (8 oz) block feta cheese
3 tbsp olive oil
3 garlic cloves, peeled and smashed
1 tsp salt (adjust to taste)
½ tsp freshly ground black pepper
½ tsp dried oregano (optional)
¼ cup fresh basil leaves, chopped (plus extra for garnish)
Instructions
Preheat Oven: Set oven to 400°F (200°C).
Arrange Ingredients: Place cherry tomatoes in a large baking dish. Add the block of feta cheese in the center. Scatter garlic cloves around.
Season & Oil: Drizzle with olive oil, sprinkle with salt, pepper, and oregano if using. Toss the tomatoes gently to coat.
Bake: Place the dish in the oven for 25 minutes, until tomatoes burst and feta turns golden on top.
Cook Gnocchi: While baking, cook gnocchi according to package instructions. Drain and set aside.
Combine: Once baked, mash the feta and tomatoes gently to create a creamy sauce. Add cooked gnocchi and chopped basil. Stir until fully coated.
Serve: Garnish with extra basil leaves and enjoy immediately.
Notes
Extra Creaminess: Add a splash of pasta cooking water to loosen the sauce if needed.
Spicy Twist: Sprinkle red pepper flakes before baking for a gentle kick.
Make Ahead: Prep the baking dish with feta, tomatoes, and seasoning earlier in the day, then bake fresh at dinnertime.
Protein Boost: Stir in cooked chicken, shrimp, or chickpeas for added protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean, Italian-Inspired
- Diet: Vegetarian
We’ll also answer common questions and give you creative twists so you can make this recipe your own. If you love easy, flavor-packed dinners that feel gourmet but require minimal effort, you’re in the right place.
Looking for inspiration? Try our Baked Feta Pasta for a pasta-based twist.
Why Baked Feta Gnocchi Works So Well
The magic lies in roasting feta cheese with cherry tomatoes. As they bake, the feta softens into a creamy base, while the tomatoes burst and release their sweet, tangy juices. Stirring them together creates a naturally rich sauce without heavy cream.
While pasta is a classic choice, gnocchi’s soft, pillowy texture soaks up the sauce differently. The slight chewiness pairs perfectly with the tangy, creamy feta-tomato blend, making every bite melt-in-your-mouth good.
Ingredients You’ll Need
Core Ingredients for the Sauce
- 8 oz (225g) block feta cheese (use high-quality Greek feta in brine)
- 2 cups cherry or grape tomatoes
- 3 cloves garlic, peeled and smashed
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
For the Gnocchi
- 1 lb (450g) potato gnocchi (fresh or shelf-stable)
- 1 tbsp olive oil (for boiling or pan-searing)
Garnishes & Extras
- Fresh basil leaves, torn
- Freshly grated Parmesan cheese
- Lemon zest (optional, for brightness)
Step-by-Step Instructions for Perfect Results
Prep Your Baking Dish
Preheat oven to 400°F (200°C). Place the block of feta in the center of a baking dish. Surround it with cherry tomatoes and garlic cloves. Drizzle olive oil evenly over everything. Sprinkle with oregano, crushed red pepper flakes, and a pinch of salt and pepper.
Roast Until Golden & Bubbly
Bake uncovered for 30 minutes, or until the tomatoes have softened and begun to burst, and the feta has browned slightly on top.
Cook the Gnocchi
While the feta and tomatoes are roasting, bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top (about 2–3 minutes for fresh gnocchi, 4–5 for packaged). Drain and set aside.
Make the Sauce
Remove the baking dish from the oven. Use a fork to mash the feta and tomatoes together into a creamy sauce. Stir until smooth and well combined.
Combine & Serve
Add the cooked gnocchi to the sauce. Toss gently to coat every piece. Garnish with fresh basil, Parmesan, and a touch of lemon zest. Serve immediately.
Pro Tips for the Best Baked Feta Gnocchi
Choosing the Best Feta
Look for authentic Greek feta in brine for the creamiest texture and richest flavor. Pre-crumbled feta tends to be drier and won’t melt as smoothly.
Tomato Varieties Matter
Cherry or grape tomatoes are ideal because they stay sweet and juicy when roasted. If using larger tomatoes, chop them into bite-sized pieces.
Boost the Flavor
Roast a few slices of red onion alongside the tomatoes for an extra layer of sweetness, or add olives for a salty, briny kick.
Flavor Variations to Try
Spinach & Artichoke Twist
Stir in a handful of fresh spinach and chopped artichokes before tossing with the gnocchi for a Mediterranean flair.
Spicy Arrabbiata Version
Increase the crushed red pepper flakes and add a spoonful of Calabrian chili paste for a fiery kick.
Creamy Mushroom Addition
Sauté sliced mushrooms in butter and fold them into the sauce for earthy depth.
Serving Suggestions
Pair with Fresh Bread
Serve with warm crusty bread to scoop up every drop of sauce.
Side Salad Magic
Pair with a crisp green salad dressed with lemon vinaigrette to balance the richness.
Make It a Date Night Dish
Serve with a chilled glass of Sauvignon Blanc or Pinot Grigio for a restaurant-worthy feel at home.
Storage and Reheating Tips
Refrigeration
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Reheat in a skillet over medium heat, adding a splash of water or milk to loosen the sauce. Avoid microwaving too long to prevent the gnocchi from turning gummy.
Freezing
Freezing is not recommended, as gnocchi tends to lose texture once thawed.
Common Mistakes to Avoid
Overbaking the Feta
If feta is baked too long, it can become grainy instead of creamy. Keep an eye on the texture after 25 minutes.
Overseasoning Early
Tomatoes concentrate as they roast, so add salt sparingly at the beginning and adjust after combining.
Overcooking the Gnocchi
Gnocchi cooks fast — pull them as soon as they float to keep them light and fluffy.
FAQs
Can I use gluten-free gnocchi?
Yes, gluten-free gnocchi works perfectly and tastes just as good. Just follow the cooking instructions on the package.
What can I substitute for feta?
Try creamy goat cheese or ricotta for a milder flavor, but expect a slightly different texture.
Can I make it ahead of time?
You can roast the feta and tomatoes in advance, but cook and toss the gnocchi right before serving for best texture.
What protein can I add?
Grilled chicken, shrimp, or crispy bacon bits make great protein add-ins.
Can I use sun-dried tomatoes instead of fresh?
Yes, but reduce the roasting time and add a splash of pasta water or cream to balance the dryness.
How do I make it dairy-free?
Use a vegan feta alternative and drizzle in some coconut cream for richness.
Conclusion
Baked feta gnocchi is the kind of weeknight dinner that tastes like you’ve been cooking for hours — but actually comes together in under 40 minutes. With its creamy feta-tomato sauce and tender gnocchi, this dish is perfect for cozy dinners, entertaining guests, or just treating yourself after a long day.
Check out our Oven Roasted Corn on the Cob for another easy, flavor-packed side.