Feta & Pesto Gnocchi Bake Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Feta & Pesto Gnocchi Bake roasts shelf-stable gnocchi with bursting tomatoes and creamy feta for viral sheet-pan magic perfect for weeknight dinners. Ready in 25 minutes, it serves 4 with crispy edges and herby pesto swirl.

Why This Recipe Works

Gnocchi crisps without boiling thanks to high-heat roast. Tomatoes burst into instant sauce. Block feta melts into creamy pool. Pesto adds herbaceous punch. One-sheet cleanup transforms pantry staples.

Ingredients & Prep

Bake:

• 16 oz shelf-stable gnocchi
• 2 cups cherry tomatoes
• 6 oz feta block
• ¼ cup basil pesto
• 2 tbsp olive oil
• ½ tsp red pepper flakes

Finish:

• Fresh basil leaves
• Balsamic glaze

Step-by-Step Instructions

1. Preheat oven 425°F. Toss gnocchi, tomatoes, oil, flakes on sheet pan.
2. Nestle feta block in center.
3. Bake 20-25 minutes until gnocchi golden, tomatoes blistered.
4. Dollop pesto over feta; broil 2 minutes bubbly.
5. Smash feta into sauce; drizzle balsamic, tear basil.

Flavor Variations

Storage Tips

Refrigerate 3 days; reheat 375°F with splash water.

FAQs

Soggy gnocchi?
Don’t stir first 15 minutes.

Dry feta?
Cover loosely first 10 minutes.

No sheet pan?
Cast iron skillet works.

Conclusion

Feta & Pesto Gnocchi Bake viral-hugs weeknights cheesy perfection.

Feta & Pesto Gnocchi Bake Recipe

Print Recipe

Feta & Pesto Gnocchi Bake transforms shelf-stable gnocchi into crispy golden pillows swimming in vibrant basil pesto and creamy melted feta. Bursting cherry tomatoes add juicy sweetness to this 25-minute sheet pan sensation.

• Author: ssam
• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Sheet Pan
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 16 oz shelf-stable gnocchi
• 2 cups cherry tomatoes
• 1/2 cup basil pesto
• 6 oz feta cheese block
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• Fresh basil torn
• Parmesan shavings

Instructions

• 1. Preheat oven to 425°F (220°C). Line sheet pan with parchment.
• 2. Toss gnocchi and tomatoes with olive oil, garlic powder, red pepper flakes, and salt.
• 3. Nestle feta block in center. Dollop pesto over everything.
• 4. Bake 20-25 minutes, stirring halfway, until gnocchi golden and tomatoes burst.
• 5. Crumble feta into sauce. Garnish with basil and Parmesan.

Notes

• Use shelf-stable gnocchi – no boiling required.
• Don’t stir too much first 10 minutes for crispy edges.
• Leftovers reheat perfectly in microwave.

Nutrition

• Serving Size: 1.5 cups
• Calories: 480
• Sugar: 4g
• Sodium: 980mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 45mg

Keywords: feta pesto gnocchi bake, sheet pan gnocchi, baked feta gnocchi