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Gebackener Feta mit Tomaten und Gnocchi

Baked Feta and Tomatoes with Gnocchi

Easy baked feta recipe with tomatoes, olives, and gnocchi (or pasta!)—a creamy and flavourful dinner. Ready in 30 minutes, perfect for quick and comforting weeknight meals!
Course Main Dish
Category Mediterranean
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 as main
Calories 659 kcal
Autor Elle

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

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