This Baked Feta and Tomatoes with Gnocchi is the ultimate quick and easy weeknight dinner. Creamy feta roasts alongside juicy cherry tomatoes, briny Kalamata olives, and fragrant garlic to create a rich, flavourful sauce. Toss in tender gnocchi and you’ve got a comforting, and delicious meal that’s ready in just 30 minutes. Simple, satisfying, and packed with Mediterranean-inspired flavours, this recipe is perfect for busy nights when you want something both effortless and delicious.
Ingredients for Baked Feta and Tomatoes with Gnocchi
If you haven’t tried the viral TikTok baked feta pasta yet, now’s your moment—with a flavourful twist! In this version, gnocchi replaces pasta for an easier (and dare I say, more satisfying) upgrade. This simple recipe comes together with just a few pantry staples and fresh ingredients:
- Cherry or Vine Tomatoes: Their natural sweetness bursts in the oven, creating a delicious base for the sauce.
- Feta Cheese: Use a block of feta for the creamiest, tastiest sauce.
- Gnocchi: Use fresh, store-bought gnocchi for an effortless addition to the dish.
- Kalamata Olives & Anchovies: Add savoury, briny flavours to the dish. (Anchovies can be swapped for capers to make it vegetarian.)
- Garlic & Olive Oil: These two bring richness and depth to the roasted flavours.
- Oregano & Fresh Herbs: Dried oregano adds a classic Mediterranean touch, while fresh basil or parsley gives the finished dish a pop of freshness.
Tips for adapting this gnocchi recipe
- Craving Some Heat? Add a pinch of crushed red pepper flakes to the dish before baking for a subtle kick, or sprinkle some on top just before serving for an extra burst of spice.
- Pasta Lover? Swap the gnocchi for your favourite pasta—simply cook it separately and toss it into the sauce.
- Low-Carb Option: Use roasted spaghetti squash or zucchini noodles instead of gnocchi for a lighter, low-carb alternative.
How to Make Baked Feta and Tomatoes with Gnocchi
This baked feta recipe couldn’t be easier! Toss everything into a dish, roast it in the oven, and let the flavours come together.
- Prep the Dish: Combine the tomatoes, olives, garlic, and anchovies (or capers) in a baking dish. Drizzle with olive oil, season, and place a block of feta in the center.
- Bake: Let the oven work its magic until the tomatoes are soft and the feta is golden and creamy.
- Cook the Gnocchi: While it bakes, boil the gnocchi until tender. Toss the cooked gnocchi into the roasted feta and tomato mixture, stirring to coat everything in the creamy sauce. Top with fresh herbs, and dinner is served—so simple and so delicious!
The exact instructions and recipe ingredient amounts are in the recipe card below.
5 Reasons to Love this Gnocchi Recipe
Baked feta is always a great idea, and this gnocchi version makes it even better. Here’s why you’ll love it:
- Few Ingredients: Simple pantry staples and fresh basics are all you need.
- Quick & Easy: The oven does most of the work—minimal effort required.
- Versatile: Perfect as a snack, appetiser, or main dish.
- Customisable: Swap anchovies for capers, add spice, toss in veggies, trade gnocchi for pasta, or go low carb with zucchini or spaghetti squash noodles.
- A Total Crowd-Pleaser: Comforting, flavourful, and always impressive. Feeding a crowd? Feel free to double up the recipe—it’s that good! Once you try it, you’ll be hooked!
If you enjoyed this Baked Feta Recipe, here are a few more recipes you’ll love:
- Creamy Mushroom Gnocchi with Spinach: A rich and creamy gnocchi dish with tender spinach and earthy mushrooms—perfect for cozy weeknight dinners.
- Spicy Gnocchi Skillet with Feta and Tomatoes: A bold, one-skillet recipe with spicy tomatoes, tangy feta, and tender gnocchi. Big flavor with minimal effort.
- Oven-Baked Gnocchi with Tomatoes and Feta: A simple, comforting baked gnocchi dish with juicy tomatoes, creamy feta, and fragrant herbs.
Baked Feta and Tomatoes with Gnocchi
Ingredients
- 350 g tomatoes (cherry tomatoes or vine-ripened, or a mix of both)
- 2 anchovy fillets, mashed into a paste with a fork
- 2 garlic cloves, minced
- 50 g pitted Kalamata olives
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 100 g feta cheese
- Sea salt and freshly ground black pepper, to taste
- 400 g fresh gnocchi (store-bought, refrigerated)
- Fresh parsley or basil leaves, to garnish
Method
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Prepare the Tomato Base: Preheat your oven to 350°F / 180°C. In a medium-sized ovenproof dish, combine the tomatoes, mashed anchovies, garlic, olives, and olive oil. Toss well to coat and season with salt and pepper. Place the block of feta on top of the mixture and sprinkle it with oregano.
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Roast the Feta & Tomatoes: Bake in the preheated oven for 20–25 minutes, or until the tomatoes are soft, juicy, and slightly blistered, and the feta is golden brown around the edges.
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Cook the Gnocchi: As the feta and tomatoes are finishing in the oven, bring a large pot of salted water to a boil. Add the gnocchi and cook for about 2 minutes, or until they float to the surface. Use a slotted spoon to remove them from the water and set them aside. Reserve 1/2 cup of the cooking water to help loosen the sauce later if needed. TIP: Time this step so the gnocchi are ready just as the feta comes out of the oven.
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Combine Everything: Remove the dish from the oven and, using a fork, gently mash the feta into the roasted tomatoes to create a creamy sauce. Add the hot, cooked gnocchi to the dish and toss until fully coated. If the sauce is too thick, stir in a splash of the reserved gnocchi water to reach your desired consistency.
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Garnish & Serve: Sprinkle the finished dish with freshly chopped parsley or basil leaves. Serve immediately and enjoy!
Notes
- Optional Pan-Fry: For an extra crispy texture, you can pan-fry the blanched gnocchi in a little olive oil before folding them into the sauce.
- Substitutions: Swap Kalamata olives with green olives, or replace anchovies with a small teaspoon of capers for a vegetarian-friendly version.
- Want to use pasta instead of gnocchi? Simply cook your favourite pasta according to the package instructions and toss it into the roasted feta and tomato mixture. Reserve some pasta cooking water to help create a creamy sauce!
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