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Vegetarian Baked Feta Gnocchi served on a plate

Vegetarian Baked Feta Gnocchi

Crispy pan-fried gnocchi tossed in a creamy roasted feta and burst cherry tomato sauce, ready in one pan in 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 16 oz potato gnocchi 1 package
  • 8 oz block feta cheese
  • 2 pints cherry tomatoes mixed colors
  • 4 cloves garlic smashed
  • 1/4 cup extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp balsamic vinegar
  • 1/2 cup fresh basil torn
  • 2 tbsp grated parmesan for serving

Method
 

  1. Preheat oven to 425F.
  2. Place feta block in the center of an oven safe skillet. Scatter cherry tomatoes and garlic around it. Drizzle with olive oil and sprinkle with oregano, red pepper flakes, salt, and pepper.
  3. Bake 20 to 25 minutes until tomatoes burst and feta turns golden.
  4. Meanwhile pan-fry gnocchi straight from the package in olive oil over medium-high heat 5 to 7 minutes until golden and puffed.
  5. Drizzle balsamic over the baked feta and tomatoes. Smash and stir into a creamy pink sauce.
  6. Add the crispy gnocchi and toss to coat.
  7. Top with torn basil and grated parmesan. Serve immediately.

Notes

Use block feta, not crumbled. Pan-fry the gnocchi instead of boiling for the crispy texture. Smash the feta while it is still hot.