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 oil2 tbsp
salt3 pinch
feta cheese170 g
pesto2 tbsp
parmesan cheese10 goptional
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.
Preheat Oven
Set your oven temperature to 220°C.
Prepare Baking Sheet Contents
Place the raw gnocchi and whole cherry tomatoes onto a large baking sheet.
Season Gnocchi and Tomatoes
Drizzle the gnocchi and cherry tomatoes with extra virgin olive oil and lightly sprinkle them with salt. Toss everything gently to ensure an even coating.
Place Feta on Tray and Bake
Position the whole block of feta cheese in the centre of the baking sheet, settling it amongst the seasoned gnocchi and tomatoes. Place the baking sheet into the preheated oven and bake for 10 minutes initially.
Stir Contents Halfway Through
After 10 minutes of baking, carefully remove the tray. Gently stir the gnocchi and tomatoes around the edges, taking care to keep the block of feta mostly intact in the centre. Return the tray to the oven and continue baking for other 10 minutes until the gnocchi is golden brown and the cherry tomatoes have softened and started to burst.
Create the Creamy Sauce
Remove the baking sheet from the oven. Carefully mash the baked feta cheese into the hot gnocchi and tomatoes mixture using a fork or spoon, stirring continuously until a creamy sauce has formed.
Serve and Garnish
Transfer the saucy gnocchi and tomato mixture into individual serving bowls. Top each serving with generous dollops of pesto and grated Parmesan cheese, if you desire extra flavour.
