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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R156.89
for 4 servings · R39.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato Gnocchi needs 700 gItalian Potato Gnocchi 500 g 500 g at R72.99 · 1.40× packR102.19
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Dried Oregano
- Dried Chilli Flakes
- Pumpkin & Sunflower Seed Mix
- Traditional Feta Blocks
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Baked Feta Gnocchi?
The preparation time for Baked Feta Gnocchi with blistered baby tomatoes & fresh basil is between 10 and 25 minutes.
What is the total time required to make Baked Feta Gnocchi with blistered baby tomatoes & fresh basil?
The total time required to make Baked Feta Gnocchi with blistered baby tomatoes & fresh basil is between 35 and 50 minutes.
How many servings does Baked Feta Gnocchi provide?
4 servings
What are the main ingredients in Baked Feta Gnocchi?
Baby Tomato, Cucumber, Dried Chilli Flakes, Dried Oregano, Fresh Basil, Garlic, Onion, Potato Gnocchi, Pumpkin & Sunflower Seed Mix, Salad Leaves, Traditional Feta
What is the nutritional information of Baked Feta Gnocchi?
Calories: 696, Carbs: 48 grams, Fat: grams, Protein: 26.6 grams, Sugar: 9 grams, Salt: 1577 grams
How do I prepare Baked Feta Gnocchi?
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. 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. 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! 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.
What should be prepared from my kitchen to make Baked Feta Gnocchi?
Baby Tomato, Cucumber, Dried Chilli Flakes, Dried Oregano, Fresh Basil, Garlic, Onion, Potato Gnocchi, Pumpkin & Sunflower Seed Mix, Salad Leaves, Traditional Feta
How many calories does Baked Feta Gnocchi have?
696 calories
How much fat content does Baked Feta Gnocchi have?
grams