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1. Preheat the oven to 425 F (220 C). Mince the garlic, roughly chop the basil leaves, and finely chop the parsley.
4 clove garlic,
0.5 cup fresh basil leaves,
2 tbsp fresh parsley (garnish)
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2. Spread the cherry tomatoes and shelf-stable potato gnocchi on a large rimmed baking sheet in an even layer.
18 oz shelf-stable potato gnocchi,
3 cup cherry tomatoes
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3. Place the feta cheese block in the center of the baking sheet, nestling it among the tomatoes and gnocchi.
8 oz feta cheese
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4. Drizzle the olive oil evenly over the gnocchi, tomatoes, and feta. Sprinkle with minced garlic, dried oregano, dried thyme, red pepper flakes, kosher salt, and black pepper, then toss the gnocchi and tomatoes gently to coat while leaving the feta mostly in place.
0.2 cup extra-virgin olive oil,
4 clove garlic,
1.5 tsp dried oregano,
0.5 tsp dried thyme,
0.2 tsp red pepper flakes,
1 tsp kosher salt,
0.5 tsp black pepper
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5. Bake until the tomatoes have burst, the feta is soft and lightly golden, and the gnocchi are crisp on the edges and cooked through, 20 to 22 minutes, stirring the gnocchi and tomatoes once halfway through baking.
18 oz shelf-stable potato gnocchi,
3 cup cherry tomatoes,
8 oz feta cheese
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6. Remove the baking sheet from the oven. Add the lemon zest, lemon juice, butter, and grated parmesan cheese directly to the hot pan. Gently mash and stir the feta into the tomatoes and gnocchi until a creamy, glossy sauce forms and coats the gnocchi.
18 oz shelf-stable potato gnocchi,
3 cup cherry tomatoes,
8 oz feta cheese,
1 tsp lemon zest,
1 tbsp lemon juice,
0.2 cup grated parmesan cheese,
1 tbsp unsalted butter
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7. Fold in most of the chopped basil and parsley, reserving a little for garnish. Taste and adjust seasoning with additional salt and pepper if needed, then serve hot, topped with the remaining herbs and an extra drizzle of olive oil if desired.
0.2 cup extra-virgin olive oil,
1 tsp kosher salt,
0.5 tsp black pepper,
0.5 cup fresh basil leaves,
2 tbsp fresh parsley (garnish)
By james