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.
- Roasted Red Pepper Bruschetta: This optional topping adds extra flavor and a little sweetness.
- Herb Blend 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.
- Jalapeño Olive Oil: The jalapeño olive oil adds a subtle kick and extra flavor. Regular olive oil can be substituted if preferred.
- 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
- Toss the gnocchi and tomatoes with olive oil, garlic, herbs, and salt.
- Spread everything onto a sheet pan.
- Place the block of feta in the center.
- Bake until the tomatoes burst and the feta softens.
- Stir everything together until creamy.
- Finish with basil, parmesan, and roasted red pepper bruschetta.
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
- 1 pint cherry tomatoes
- 1 tsp Italian herb seasoning blend
- 1 tsp kosher salt
- 1/4 cup jalapeno olive oil (may substitute with regular olive oil)
- 1 garlic clove (minced)
- 8 oz feta cheese
- 1/2 cup roasted red pepper bruschetta
- Fresh basil, for serving
- Grated parmesan cheese, for serving
Instructions
- Preheat the oven to 375°F.
- Add the gnocchi, cherry tomatoes, olive oil, minced garlic, herb seasoning, and kosher salt to a large sheet pan.
- Toss everything together until evenly coated.
- Place the block of feta cheese in the center of the pan.
- Bake for 20 to 25 minutes, or until the tomatoes begin to burst and the feta is soft and creamy.
- Remove the pan from the oven and gently stir everything together, allowing the feta and tomato juices to create a light sauce.
- Stir in the roasted red pepper bruschetta.
- Top with fresh basil and grated parmesan cheese.
- Serve immediately.
Notes
- Grape tomatoes can be substituted for cherry tomatoes.
- Do not overcrowd the pan or the tomatoes will steam instead of roast.
- Fresh basil is highly recommended for the best flavor.
- If you like additional heat, add a pinch of crushed red pepper flakes before baking.
- This recipe works well as a vegetarian main dish or side.
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.
