R-Sheet Pan Baked Feta and Pesto Gnocchi
A quick, irresistible sheet pan meal featuring soft gnocchi, bursting sweet tomatoes, and creamy baked feta, finished with fragrant pesto. Tomatoes are rich in antioxidants like lycopene!
Ingredients
gnocchi450 g
cherry tomatoes400 g
extra virgin olive oil1 tbsp
salt3 pinch
feta cheese170 g
pesto2 tbsp
parmesan cheese10 gGrated, optional for topping
Instructions
Chef's Tips
For easier cleanup, line your baking sheet with parchment paper before adding the ingredients.
If you prefer a spicier dish, add a pinch of red pepper flake along with the salt and olive oil before baking.
Prepare the Oven and Ingredients
Preheat your oven to 220°C (425°F). On a large baking sheet, combine the gnocchi and cherry tomato. Drizzle with extra virgin olive oil and sprinkle with salt, tossing gently to coat.
Bake the Feta
Place the block of feta cheese in the centre of the baking sheet, nestled among the gnocchi and tomatoes. Bake for 20 minutes.
Stir and Finish
Halfway through the baking time (after 10 minutes), gently stir the gnocchi and tomatoes, ensuring the feta remains mostly intact in the centre. Continue baking until the gnocchi is golden and the tomatoes have softened and burst.
Combine and Serve
Remove the tray from the oven. Carefully mash the baked feta into the hot gnocchi and tomatoes until a creamy sauce forms. Transfer the mixture to serving bowls and top with dollops of pesto and grated Parmesan cheese, if desired.
