Once you taste this dish, you’ll understand why baked feta pasta was a TikTok sensation in 2021. But we’ve kicked it up a notch in this one! Made with pillowy potato gnocchi, this hearty dish offers blistered baby tomatoes, golden baked feta, toasted seeds & fresh basil.
Baked Feta Gnocchi
Baked Feta Gnocchi
with blistered baby tomatoes & fresh basil
Hands on Time: 10 - 25 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Tomatoes
- Cucumber
- Dried Chilli Flakes
- Dried Oregano
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Potato Gnocchi
- Pumpkin & Sunflower Seed Mix
- Salad Leaves
- Traditional Feta Block
- Traditional Feta Blocks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
CENTRE OF ATTENTION
Preheat the oven to 200°C. In an ovenproof dish, combine the rinsed baby tomatoes, the diced onion, the grated garlic, the oregano, the chilli flakes (to taste), seasoning, and a drizzle of oil. Spread out in a single layer and place the drained feta in the centre. Drizzle the feta with oil and bake in the hot oven until the tomatoes have slightly burst and the feta is golden, 20-25 minutes.
GET THE GNOCCHI GOING
Boil the kettle. Place a pot for the gnocchi over high heat. Fill with boiling water and add a pinch of salt. Cook the gnocchi until they begin to float and are heated through, 1-2 minutes. Drain, reserving a cup of gnocchi water, and return to the pot. Toss through a drizzle of olive oil.
TOASTY SEEDS & SALAD
Place the seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss the shredded salad leaves, the diced cucumber, and the toasted seeds with a drizzle of olive oil and seasoning.
M*A*S*H AND MIX
Once the feta and tomatoes are done, mash with a fork or potato masher. Add to the pot with the drained gnocchi, and mix until fully combined. Add the reserved gnocchi water if you would like a saucier consistency and season.
DOESN’T GET FETA THAN THIS
Bowl up the feta gnocchi and sprinkle over the sliced basil. Side with the fresh salad. Great work, Chef!
Baby Tomatoes - 80g
Onion - 1
Garlic Clove - 1
Dried Oregano - 5ml
Dried Chilli Flakes - 5ml
Traditional Feta Block - 100g
Potato Gnocchi - 175g
Pumpkin & Sunflower Seed Mix - 10g
Salad Leaves - 20g
Cucumber - 50g
Fresh Basil - 3g
CENTRE OF ATTENTION
Preheat the oven to 200°C. In an ovenproof dish, combine the rinsed baby tomatoes, the diced onion, the grated garlic, the oregano, the chilli flakes (to taste), seasoning, and a drizzle of oil. Spread out in a single layer and place the drained feta in the centre. Drizzle the feta with oil and bake in the hot oven until the tomatoes have slightly burst and the feta is golden, 20-25 minutes.
GET THE GNOCCHI GOING
Boil the kettle. Place a pot for the gnocchi over high heat. Fill with boiling water and add a pinch of salt. Cook the gnocchi until they begin to float and are heated through, 1-2 minutes. Drain, reserving a cup of gnocchi water, and return to the pot. Toss through a drizzle of olive oil.
TOASTY SEEDS & SALAD
Place the seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss the shredded salad leaves, the diced cucumber, and the toasted seeds with a drizzle of olive oil and seasoning.
M*A*S*H AND MIX
Once the feta and tomatoes are done, mash with a fork or potato masher. Add to the pot with the drained gnocchi, and mix until fully combined. Add the reserved gnocchi water if you would like a saucier consistency and season.
DOESN’T GET FETA THAN THIS
Bowl up the feta gnocchi and sprinkle over the sliced basil. Side with the fresh salad. Great work, Chef!
Baby Tomatoes - 160g
Onion - 1
Garlic Clove - 1
Dried Oregano - 10ml
Dried Chilli Flakes - 10ml
Traditional Feta Block - 100g
Potato Gnocchi - 350g
Pumpkin & Sunflower Seed Mix - 20g
Salad Leaves - 40g
Cucumber - 100g
Fresh Basil - 5g
CENTRE OF ATTENTION
Preheat the oven to 200°C. In an ovenproof dish, combine the rinsed baby tomatoes, the diced onion, the grated garlic, the oregano, the chilli flakes (to taste), seasoning, and a drizzle of oil. Spread out in a single layer and place the drained feta in the centre. Drizzle the feta with oil and bake in the hot oven until the tomatoes have slightly burst and the feta is golden, 30-35 minutes.
GET THE GNOCCHI GOING
Boil the kettle. Place a pot for the gnocchi over high heat. Fill with boiling water and add a pinch of salt. Cook the gnocchi until they begin to float and are heated through, 1-2 minutes. Drain, reserving a cup of gnocchi water, and return to the pot. Toss through a drizzle of olive oil.
TOASTY SEEDS & SALAD
Place the seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss the shredded salad leaves, the diced cucumber, and the toasted seeds with a drizzle of olive oil and seasoning.
M*A*S*H AND MIX
Once the feta and tomatoes are done, mash with a fork or potato masher. Add to the pot with the drained gnocchi, and mix until fully combined. Add the reserved gnocchi water if you would like a saucier consistency and season.
DOESN’T GET FETA THAN THIS
Bowl up the feta gnocchi and sprinkle over the sliced basil. Side with the fresh salad. Great work, Chef!
Baby Tomatoes - 240g
Onions - 2
Garlic Cloves - 2
Dried Oregano - 15ml
Dried Chilli Flakes - 15ml
Traditional Feta Blocks - 200g
Potato Gnocchi - 525g
Pumpkin & Sunflower Seed Mix - 30g
Salad Leaves - 60g
Cucumber - 150g
Fresh Basil - 8g
CENTRE OF ATTENTION
Preheat the oven to 200°C. In an ovenproof dish, combine the rinsed baby tomatoes, the diced onion, the grated garlic, the oregano, the chilli flakes (to taste), seasoning, and a drizzle of oil. Spread out in a single layer and place the drained feta in the centre. Drizzle the feta with oil and bake in the hot oven until the tomatoes have slightly burst and the feta is golden, 30-35 minutes.
GET THE GNOCCHI GOING
Boil the kettle. Place a pot for the gnocchi over high heat. Fill with boiling water and add a pinch of salt. Cook the gnocchi until they begin to float and are heated through, 1-2 minutes. Drain, reserving a cup of gnocchi water, and return to the pot. Toss through a drizzle of olive oil.
TOASTY SEEDS & SALAD
Place the seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, toss the shredded salad leaves, the diced cucumber, and the toasted seeds with a drizzle of olive oil and seasoning.
M*A*S*H AND MIX
Once the feta and tomatoes are done, mash with a fork or potato masher. Add to the pot with the drained gnocchi, and mix until fully combined. Add the reserved gnocchi water if you would like a saucier consistency and season.
DOESN’T GET FETA THAN THIS
Bowl up the feta gnocchi and sprinkle over the sliced basil. Side with the fresh salad. Great work, Chef!
Baby Tomatoes - 320g
Onions - 2
Garlic Cloves - 2
Dried Oregano - 20ml
Dried Chilli Flakes - 20ml
Traditional Feta Blocks - 200g
Potato Gnocchi - 700g
Pumpkin & Sunflower Seed Mix - 40g
Salad Leaves - 80g
Cucumber - 200g
Fresh Basil - 10g
Woolies Products in this dish
