Cooking
Baked Feta and Tomato Gnocchi
Soft gnocchi, burst tomatoes, and baked feta make an easy tray dinner that looks impressively like you invited it from a small restaurant.
For four servings, use 500 g shelf-stable gnocchi, 200 g feta, 2 cups cherry tomatoes, 3 garlic cloves, olive oil, thyme or oregano, chilli flakes, spinach, salt, and pepper.
Step 1 — Heat the oven to 200°C. Put the feta in the middle of a baking dish and surround it with the gnocchi, tomatoes, and sliced garlic.
Step 2 — Drizzle generously with olive oil. Add thyme, chilli flakes, black pepper, and only a small pinch of salt because feta has already done some of that work for you.
Step 3 — Roast for 20 to 25 minutes, until the tomatoes have burst, the feta is soft, and the gnocchi has crisped at the edges.
Step 4 — Use a spoon to break the feta into the warm tomato juices. Stir firmly until it becomes a creamy sauce that coats the gnocchi.
Step 5 — Fold through a handful of spinach. The residual heat will wilt it in less than a minute, which feels almost suspiciously efficient.
Step 6 — Taste, add pepper or chilli, and serve from the baking dish. Keep the dish on a trivet if you would like to remain friends with your dining table.