{"id":71463,"date":"2021-11-13T18:00:15","date_gmt":"2021-11-13T17:00:15","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=71463"},"modified":"2025-07-16T20:12:34","modified_gmt":"2025-07-16T18:12:34","slug":"oven-baked-gnocchi-tomatoes-feta","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/oven-baked-gnocchi-tomatoes-feta\/","title":{"rendered":"Oven-Baked Gnocchi with Tomatoes and Feta"},"content":{"rendered":"

Gnocchi friends, here is a simple weeknight gnocchi recipe<\/strong> 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\u2019s no boiling needed! Talk about easy!<\/p>\n

Roasted gnocchi from the oven \u2014 a tasty alternative<\/h2>\n

Gnocchi roasted in the oven<\/strong> on a baking sheet is a terrific and convenient way to prepare store-bought potato gnocchi. It\u2019s hassle-free, gives the gnocchi more texture and since it\u2019s a one-pan dish, it\u2019s easy clean-up. And for anyone who is a fan of the viral Tik Tok baked feta, tomatoes and pasta recipe<\/a>, then you\u2019ll 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.<\/p>\n

\"Gnocchi<\/a><\/p>\n

\"Oven-Baked<\/a>
\nOven-baked gnocchi ingredients<\/h2>\n

Feta<\/h3>\n

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\u2019s 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.<\/p>\n

Cherry or Mini-Roma Tomatoes<\/h3>\n

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\u2019t in season. As they bake in the oven they burst and release their sweet juices. Delicious.<\/p>\n

Garlic<\/h3>\n

Sliced garlic is added the dish, and as they bake alongside the gnocchi and the juices from tomatoes they soften and mellow in flavor.<\/p>\n

Red onion<\/h3>\n

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.<\/p>\n

Gnocchi<\/h3>\n

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<\/a> 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.<\/p>\n

Arugula & lemon juice<\/h3>\n

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.<\/p>\n

\"Oven-Baked<\/a><\/p>\n

How to adapt this sheet-pan gnocchi (Gnocchi vom Blech) recipe<\/h2>\n