Mediterranean Gnocchi with Roasted Tomatoes, Feta & Olives

This Mediterranean Gnocchi with Roasted Tomatoes and Feta is an easy weeknight favourite, with pillowy gnocchi tossed in a creamy, tangy sauce of sweet roasted tomatoes and feta. Briny olives, capers, garlic and fresh basil bring plenty of bold Mediterranean flavour. Simple ingredients, minimal prep and ready in about 35 minutes. What’s not to love?

What You’ll Need for This Creamy Tomato and Feta Gnocchi

Just a handful of Mediterranean favourites turn this simple tomato and feta gnocchi into something pretty special.

• Cherry or mini vine tomatoes: Roast until sweet, juicy and almost jammy. They’re the base of that gorgeous sauce.
• Feta: It softens beautifully in the oven, blending with the roasted tomato juices to create a creamy, tangy sauce.
• Potato gnocchi: Little pillows of comfort that soak up every bit of sauce. Fresh, shop-bought gnocchi are perfect here.
• Kalamata olives, capers and anchovies: The salty, briny trio that gives this dish its bold Mediterranean flavour. Not an anchovy fan? You won’t taste anything fishy, just a lovely savoury, umami depth.
• Garlic, oregano and chilli flakes: A little warmth, a little kick and plenty of flavour.
• Olive oil, basil and lemon zest: Good olive oil brings everything together, while fresh basil and optional lemon zest add a bright finishing touch.

How to Make Roasted Tomato and Feta Gnocchi

The oven does most of the work here. A little roasting, a quick stir, and you’ve got a creamy, flavour-packed dinner.

1. Roast the tomatoes and feta. Toss the tomatoes, garlic, olives, capers and anchovies with olive oil, oregano and chilli flakes in a baking dish. Nestle the feta in the centre and roast until the tomatoes are juicy and bursting and the feta is soft and golden.
2. Cook the gnocchi. While everything roasts, boil the gnocchi until tender. Reserve a little cooking water before draining.
3. Make it creamy. Mash the warm feta into the roasted tomatoes to create a rustic sauce. Toss with the gnocchi, fresh basil and optional lemon zest, adding a splash of cooking water if needed. Finish with black pepper and serve!

You’ll find the exact quantities and cooking times in the printable recipe card below.

Why You’ll Love This Mediterranean Gnocchi

• So easy: Just five minutes of prep, then let the oven do its thing.
• That creamy sauce: Roasted tomatoes and feta make magic together. No cream needed!
• Big Mediterranean flavour: Briny olives, capers, garlic and fresh basil in every bite.
• Comfort food with a fresh twist: Pillowy gnocchi, juicy tomatoes and plenty of flavour.
• Easy to adapt: Add greens, skip the anchovies or turn up the chilli. 

Easy Variations for Creamy Mediterranean Gnocchi Dish

Want to change things up? This recipe is super easy to adapt.

• Vegetarian: Leave out the anchovies. The olives and capers bring plenty of savoury flavour.
• Extra greens: Stir in baby spinach or top with a handful of arugula for a peppery kick.
• More vegetables: Roast diced zucchini or red pepper along with the tomatoes.
• A little crunch: Finish with toasted pine nuts.
• Extra spice: Add more chilli flakes or a drizzle of chilli oil.

What to Serve with Oven-Roasted Tomato and Feta Gnocchi

Honestly, this creamy tomato gnocchi is a meal in itself. But something fresh and crunchy on the side is always welcome. Try a peppery arugula salad with a simple lemon and olive oil dressing and shaved Parmesan, some roasted tenderstem broccoli or a crisp cucumber and herb salad to balance the rich, tangy feta sauce. And if there’s crusty bread around, put it to good use. You won’t want to leave any of that sauce behind.

More Easy Gnocchi Recipes to Try

Love gnocchi? Try this Creamy Mushroom Gnocchi for something rich and comforting, or this Mediterranean Gnocchi Bake for an easy one-pot dinner. Mushroom lovers will also enjoy this Creamy Gnocchi with Mushrooms. And for a quick, family-friendly favourite, don’t miss my recipe for Creamy Gnocchi with Peas.

Elle

Mediterranean Gnocchi with Roasted Tomatoes, Feta & Olives

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An easy Mediterranean-inspired gnocchi recipe with juicy roasted tomatoes, creamy baked feta, Kalamata olives, capers and fresh basil. The oven does most of the work, creating a rich, savoury tomato and feta sauce with very little effort.

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KochmodusDisplay bleibt an

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Dish

Cuisine: Italian

Calories: 483

KochmodusDisplay bleibt an

Ingredients

  

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• 600 g mini vine tomatoes, quartered (or cherry tomatoes, halved if large)
• 2 anchovy fillets, finely chopped
• 3 garlic cloves, thinly sliced
• 1 tablespoon capers (in brine), drained
• 50 g pitted Kalamata olives, halved (about 16 olives)
• 2 1/2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chilli flakes, or to taste
• 150 g feta (in one block)
• 600 g fresh gnocchi (from the supermarket's chilled section)
• finely grated zest of 1/2 small lemon (optional)
• 1 small handful fresh basil leaves, torn
• freshly ground black pepper, to taste

Instructions

 

1. Prepare the tomato and feta mixture: Preheat the oven to 400°F / 200°C fan-assisted (220°C conventional). In a large, shallow roasting dish, combine the tomatoes, anchovies, garlic, capers, olives, olive oil, oregano and chilli flakes. Toss well and season with freshly ground black pepper. Nestle the block of feta in the centre of the dish.
2. Roast until soft and golden: Transfer to the oven and roast for 25–30 minutes, until the tomatoes have softened and released their juices and the feta is soft and lightly golden around the edges.
3. Cook the gnocchi: Towards the end of the roasting time, bring a large saucepan of water to the boil. Cook the gnocchi according to the packet instructions, until they float to the surface. Reserve half a cup of the cooking water, then drain well.
4. Make the sauce: Remove the roasting dish from the oven. Using a fork, mash the feta into the roasted tomatoes to create a creamy sauce.
5. Combine and serve: Add the cooked gnocchi, lemon zest (if using) and torn basil. Toss gently until evenly coated, adding a splash of reserved gnocchi cooking water if needed to loosen the sauce. Taste, adjust the seasoning and serve immediately. Enjoy!

Nutrition

Calories: 483kcal

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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