Written for one request, published for everyone
Roast Tomato, Feta and Gnocchi Bake
A block of feta roasts with cherry tomatoes, then gets crushed into a sauce and folded through boiled gnocchi.
- Total
- 45 min
- Hands on
- 13 min
- Serves
- 2
- Method
- oven
- Cuisine
- Italian
Per serving · estimated
- Energy
- 850 kcal
- Protein
- 23 g
- Fat
- 40 g
- Carbs
- 95 g
Method
Step 1 of 10
Heat the oven to 220°C.
Step 2 of 10
Halve the cherry tomatoes.
Cherry tomatoes
Step 3 of 10
Slice the red onion into thin half-moons and slice the garlic.
Red onion
Garlic
Step 4 of 10
Toss the tomatoes, onion, garlic, oil, chilli flakes, salt and pepper in a baking dish and nest the block of feta in the middle.
- Cherry tomatoes
- Red onion
- Garlic
Olive oil
Dried chilli flakes
Salt
Black pepper
Feta
Step 5 of 10
Bake for 25 minutes until the tomato skins blister and the feta softens.
- Cherry tomatoes
- Feta
Step 6 of 10
Bring a pan of salted water to the boil on the hob.
- Salt
What ‘ready’ looks like Step 7 of 10
Boil the gnocchi for 2 minutes, until they float, then drain.
Potato gnocchi
Step 8 of 10
Crush the roasted feta into the tomatoes with a fork to make a loose sauce.
- Feta
- Cherry tomatoes
What ‘ready’ looks like Step 9 of 10
Fold the gnocchi through the sauce and return to the oven for 6 minutes.
- Potato gnocchi
Step 10 of 10
Tear the basil over and serve straight from the dish.
Fresh basil
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.