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Vegetarian Baked Gnocchi with Feta

Vegetarian Baked Gnocchi with Feta

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By Mama Veggie Serves: 4
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes

For the best texture, use gnocchi that is either refrigerated or shelf stable; frozen gnocchi is not recommended here. Frozen gnocchi can have a tendency to turn to mush.


  • 1 lb. refrigerated or shelf stable gnocchi
  • 1 lb. cherry tomatoes, multi-colored recommended for visual appearance
  • 4 oz. button mushrooms, cut in half
  • 1/2 cup black olives, drained
  • 1-1/2 T. Greek seasoning, divided
  • 3 T. olive oil
  • 7 oz. block feta cheese
  • 1/2 lemon, juiced and zested
  • 1 c. baby arugula or baby spinach
  • 1/2 c. fresh basil, roughly chopped
  • 2 T. warmed vegetable stock or dry white wine
  • Sea salt and black pepper, to taste



Heat oven to 375˚F.


Add gnocchi, cherry tomatoes, mushrooms and olives to a large, rimmed baking sheet pan. Drizzle with olive oil and toss to coat. Sprinkle with tablespoon Greek seasoning and salt and pepper to taste. Toss again to coat evenly with the seasoning.


Push the gnocchi and cherry tomato mixture to the sides of the pan a bit and place the block of feta cheese in the middle of the sheet pan.


Transfer to the oven and bake 25-30 minutes until the gnocchi become slightly browned and the cherry tomatoes are blistered and juicy.


Toss everything together to turn the feta into a creamy sauce. Add lemon juice, lemon zest, arugula or spinach, fresh basil and wine or stock. Gently toss. Taste and adjust the seasonings.


Serve immediately and enjoy!

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