Mediterranean Baked Feta Gnocchi
Mediterranean Baked Feta Gnocchi is a delicious and easy-to-make dish that combines soft potato gnocchi, cherry tomatoes, garlic, olive oil, herbs, and a block of feta cheese all baked together until the cheese is soft and creamy.
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Ingredients
- 1 lb. gnocchi refrigerated or shelf stable gnocchi
- 1 lb. cherry tomatoes multi-colored recommended for visual appearance
- 4 oz. button mushrooms cut in half
- 1/2 cup black olives drained
- 1-1/2 tablespoons Greek seasoning divided
- 3 tablespoons olive oil
- 7 oz. feta cheese block
- 1/2 lemon juiced and zested
- 1 cup baby arugula or baby spinach
- 1/2 cup fresh basil roughly chopped
- 2 tablespoons vegetable stock warmed or dry white wine
- Sea salt to taste
- black pepper to taste
Instructions
- Heat oven to 375˚F.
- Add gnocchi, cherry tomatoes, mushrooms and olives to a large, rimmed baking sheet pan (like this one - https://amzn.to/3XdTDv1 Replace with your own affiliate link). Drizzle with olive oil and toss to coat. Sprinkle with 1 tablespoon Greek seasoning and salt and pepper to taste. Toss again to coat evenly with the seasoning.
- Push the gnocchi and cherry tomato mixture to the sides of the pan a bit and place the block of feta cheese in the middle of the sheet pan.
- Transfer to the oven and bake 25-30 minutes until the gnocchi become slightly browned and the cherry tomatoes are blistered and juicy.
- Toss everything together to turn the feta into a creamy sauce. Add lemon juice, lemon zest, arugula or spinach, fresh basil and wine or stock. Gently toss. Taste and adjust the seasonings.
- Serve immediately and enjoy!
Refrigerated or shelf stable gnocchi is called for in this recipe. Frozen gnocchi is not recommended.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 471kcal (24%)Carbohydrates: 50g (17%)Protein: 14g (28%)Fat: 26g (40%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 44mg (15%)Sodium: 1259mg (55%)Potassium: 421mg (12%)Fiber: 5g (21%)Sugar: 4g (4%)Vitamin A: 1126IU (23%)Vitamin C: 35mg (42%)Calcium: 306mg (31%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
