Sheet Pan Baked Gnocchi with Feta and Tomatoes
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The One Pan Dinner I Make On Busy Nights
This is one of those dinners that feels like you put in way more effort than you actually did. Everything goes onto a sheet pan, roasts together, and somehow turns into a dinner that tastes like it came from your favorite little café.
The tomatoes get sweet and jammy, the feta softens into a creamy sauce, and the gnocchi becomes perfectly tender. It’s simple, comforting, and exactly the kind of recipe I reach for when I don’t want a sink full of dishes.
Why You’ll Love This Sheet Pan Gnocchi
- One pan meal Ready in about 30 minutes
- Easy weeknight dinner
- Minimal cleanup
- Roasted tomatoes create a simple sauce
- Easily customizable
- Great for meal prep
- Naturally vegetarian
Ingredients Needed For Sheet Pan Baked Gnocchi with Feta and Tomatoes
- Gnocchi: Shelf-stable gnocchi works perfectly for this recipe and cooks directly on the sheet pan.
- Cherry Tomatoes: As the tomatoes roast they burst and release their juices, helping create a light sauce for the gnocchi.
- Feta: The feta softens while baking and becomes creamy when stirred into the tomatoes and gnocchi.
- Garlic: Fresh garlic adds flavor throughout the dish and pairs perfectly with the roasted tomatoes.
- Fresh Basil: Fresh basil added at the end brings brightness and balances the richness of the feta.
- Italian Seasoning: A simple blend of herbs and spices that gives the gnocchi, tomatoes, and feta extra flavor.
- Kosher Salt: Salt helps bring out the natural sweetness of the roasted tomatoes and balances the richness of the feta.
- Olive Oil: The olive oil brings everything together.
- Parmesan: A sprinkle of parmesan adds a salty finish and extra layer of flavor.
How To Make Sheet Pan Baked Gnocchi with Feta and Tomatoes
- Boil the gnocchi. Cook the gnocchi in salted boiling water for 3 minutes, then drain.
- Mix everything together. Toss the gnocchi with cherry tomatoes, garlic, olive oil, Italian seasoning, salt, feta, and parmesan.
- Bake. Spread onto a baking sheet in a single layer and bake at 375 degrees for 15 minutes.
- Finish and serve. Top with fresh basil and enjoy warm.
Storage & Freezing
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, place cooled leftovers in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving. The tomatoes will soften slightly after freezing, but the flavor remains excellent.
Sheet Pan Baked Gnocchi with Feta and Tomatoes
Equipment
- Large sheet pan
- Mixing bowl (optional)
- Measuring spoons
- Knife
Ingredients
- 16 oz shelf-stable gnocchi
- 2 Cups cherry tomatoes (sliced in half)
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/4 cup Olive oil
- 1 garlic clove (minced)
- 1/4 Cup feta cheese
- 1/4 cup parmesan cheese
- Fresh basil, for serving
- Grated parmesan cheese, for serving
Instructions
- Preheat the oven to 375°F.
- Mince the garlic and slice the cherry tomatoes in half.
- Bring a large pot of water to a boil. Add 1 tbsp salt to the boiling water.
- Add the gnocchi and cook for 3 minutes. Drain well in a colander.
- Add the cooked gnocchi to a large bowl with the cherry tomatoes, garlic, olive oil, kosher salt, Italian seasoning, feta, and parmesan cheese.
- Mix until everything is well coated.
- Pour the mixture onto a baking sheet and spread it into a single layer.
- Bake for 15 minutes.
- Remove from the oven and top with fresh basil. Serve warm and enjoy.
Notes
- For extra flavor, add more fresh basil after baking or a little extra parmesan before serving. Make sure the gnocchi is spread in a single layer so it bakes evenly.
Nutrition
Yes. Frozen gnocchi can be used directly from frozen. You may need to add a few extra minutes to the cooking time.
No. The gnocchi cooks directly on the sheet pan while roasting with the tomatoes and feta.
Absolutely. Grape tomatoes work just as well and roast beautifully.
Grilled chicken, shrimp, Italian sausage, or white beans all pair well with this recipe.
Yes. Use your preferred dairy free feta alternative.
Some tomatoes simply need a few extra minutes in the oven. If needed, gently press them with a spoon after baking.
A simple green salad, roasted vegetables, grilled chicken, or garlic bread all make great side dishes.
Yes. This recipe reheats well and makes an excellent lunch for the next day.
