Ofen Gnocchi mit Tomaten und Feta

Gnocchi friends, here is a simple weeknight gnocchi recipe for you! Oven-baked gnocchi with sweet tomatoes, red onion, garlic and feta. All baked in the oven and then served with young rucola leaves for a simple, quick and delicious lunch or dinner. Roasting gnocchi in the oven helps them get browned on the outside while remaining chewy and tender on the inside. And there’s no boiling needed! Talk about easy!

Roasted gnocchi from the oven — a tasty alternative

Gnocchi roasted in the oven on a baking sheet is a terrific and convenient way to prepare store-bought potato gnocchi. It’s hassle-free, gives the gnocchi more texture and since it’s a one-pan dish, it’s easy clean-up. And for anyone who is a fan of the viral Tik Tok baked feta, tomatoes and pasta recipe, then you’ll already know that the roasted cherry tomatoes make a great sauce when tossed with gnocchi. Plus roasting the tomatoes and red onions brings out their maximum sweetness and flavor, Together with golden baked feta, you have a guaranteed delicious meal made with just a little more than a handful of ingredients.

Gnocchi mit Tomaten und Feta

Oven-Baked Sheet pan Gnocchi with Tomatoes and Feta
Oven-baked gnocchi ingredients


Real greek feta is the way to go here. And not the pre-crumbled or diced versions. Authentic feta cheese is label with the protected designation of origin (PDO) logo. This guarantees that the feta is from 100 percent good quality sheep’s milk, or a mixture of sheep’s milk with the addition of up to 30 percent goat’s milk. And because the livestock graze on wild plants and herbs, this is what gives the cheese its particular, authentic flavor.

Cherry or Mini-Roma Tomatoes

Either one will do. I like to buy them on the vine, as they are sweeter. Plus you can also enjoy these even when tomatoes aren’t in season. As they bake in the oven they burst and release their sweet juices. Delicious.


Sliced garlic is added the dish, and as they bake alongside the gnocchi and the juices from tomatoes they soften and mellow in flavor.

Red onion

Just like garlic, roasting red onion in the oven mellows their flavor and brings out their natural sweetness as their sugars caramelise from the heat.


Gnocchi is an Italian dumpling made with potatoes, semolina, yellow polenta flour or regular flour, and cooked and eaten in much the same way as pasta. You can make them yourself or use fresh store-bought gnocchi, which is also available in gluten-free versions or make with pumpkin, sweet potato and even lentils. Use anywhere from 350 g to 500 g for this recipe.

Arugula & lemon juice

Peppery arugula and zingy lemon are added before serving for extra freshness and good for you nutrients. Plus an extra pop of color is aways a good thing.

Oven-Baked Gnocchi with Tomatoes and Feta

How to adapt this sheet-pan gnocchi (Gnocchi vom Blech) recipe

  • Missing those summertime rays of sunshine? Then swap out feta for mini-mozzarella balls, just make sure to add them in the last minutes of roasting so they don’t melt into blobs. 3-4 minutes is probably enough. And why not a garnish of basil while you’re at it!
  • Add sweet red peppers to the mix. And maybe trade-off for feta is parmesan cheese. It can be shaved and sprinkled on top before serving.
  • Sprinkle some thyme and oregano over everything before transferring it to the oven.
    Looking to please some meat-lovers? Then add some slices of smoked, cured sausage (or try vegan sausage) to the tray.Oven-Baked Gnocchi with Tomatoes and Feta
Ofen Gnocchi mit Tomaten und Feta
4 from 7 votes

Oven-Baked Gnocchi with Tomatoes and Feta

Oven-baked gnocchi prepared on a baking sheet, makes a quick, easy weeknight meal that’s not only practical, but delicious! A hearty, filling meal for 2. If serving more, use a 500 g package of gnocchi.
Course Main Course, Side Dish
Category Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 755 kcal
Autor Elle


  • 1 medium red onion, cut into wedges
  • 2 large garlic cloves, thinly sliced
  • 400 g cherry tomatoes
  • 1 x 350 g package refrigerated potato gnocchi (or more - see tips)
  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • sea salt and freshly ground black pepper, to taste
  • 100 g feta cheese, crumbled
  • 1 Tbsp. fresh lemon juice
  • 2 handfuls baby arugula leaves


  1. Place a rack in middle of oven; preheat to 425°. /220. Toss onion, garlic, tomatoes, gnocchi, 3 Tbsp. oil, and salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.
  2. Roast, for 15 minutes, then remove from the oven, stir and sprinkle crumbled feta on top. Return to the oven and roast for 10-15 more minutes, until gnocchi are golden and starting to crisp.
  3. Add arugula to baking sheet and drizzle lemon juice over; toss to combine. Divide among plates and drizzle with a little more oil, if desired.


  • A 350 g package of gnocchi makes a hearty meal for two or side dish for 4, depending on appetite. Increase to 500 g if serving more, or for 4 lighter portions. Fresh gnocchi is found in the section of the supermarket where fresh pasta is sold.

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  1. This might be a stupid question. And since I’m cooking it now I probably won’t see a reply on time. But is there a difference between refrigerated gnocchi and non-refrigerated? I got mine in the pasta aisle. Hoping I still don’t have to boil it. 🤞

    • Hi Annie, fresh gnocchi is used for this recipe. I am not sure what the cooking time is for dry gnocchi, but I expect it would need to be rehydrated by boiling it. Not sure, since I don’t think I have ever seen it here in Germany. Fresh gnocchi cooks in minutes and can be boiled or fried, and that is what is used for this recipe. It is found in the section of the supermarket selling fresh pasta. Hope this recipe was a success nonetheless!


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