Cozy Baked Feta Gnocchi with Roasted Tomatoes & Spinach

If you loved the viral baked feta pasta trend but wished it were just a little cozier, creamier, and easier to serve, this Baked Feta Gnocchi is going to be your new weeknight obsession. It takes that same idea, feta, tomatoes, olive oil, and turns it into a full one-pan dinner with pillowy gnocchi and wilted spinach.

This recipe is for busy women who want something warm and comforting at the end of a long day but don’t want to fuss with multiple pots and pans. Everything roasts together in the oven, and the sauce basically makes itself while you tidy the kitchen or answer a few emails.

On a chilly December evening, there’s something extra cozy about pulling a bubbling pan of gnocchi and roasted tomatoes out of the oven, stirring them into a creamy sauce, and sitting down to a bowl that tastes like a hug

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Why You’ll Love This Baked Feta Gnocchi

• One pan, minimal dishes – Everything bakes together in a single dish.

• Hands-off cooking – The oven does most of the work; you just stir at the end.

• Simple ingredients – Shelf-stable gnocchi, cherry tomatoes, feta, spinach, and pantry seasonings.

• Cozy and comforting – Creamy, tangy sauce clinging to soft gnocchi and tender spinach.

• Easy to customize – Add more veggies, change the greens, or boost the protein.

Ingredients

This recipe makes about 3–4 servings, depending on appetite.

Main Ingredients

• 500 g (about 18 oz) shelf-stable or refrigerated potato gnocchi

• 300–350 g (about 2 cups) cherry or grape tomatoes

• 200 g (7 oz) block of feta cheese (preferably full-fat, in brine if possible)

• 2–3 tablespoons olive oil

• 2 cloves garlic, minced or finely grated

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme or Italian seasoning

• ¼ teaspoon crushed red pepper flakes (optional, for gentle heat)

• Salt and freshly ground black pepper, to taste

• 2 big handfuls fresh baby spinach (about 2–3 cups lightly packed)

• ¼–½ cup pasta water or hot water (if needed to loosen the sauce)

Optional Toppings & Extras

• Fresh basil leaves or chopped parsley

• Extra olive oil for drizzling

• Freshly grated Parmesan or pecorino

• A squeeze of lemon juice for brightness

Overhead view of ingredients for baked feta gnocchi with tomatoes and spinach arranged around a baking dish.

How to Make Baked Feta Gnocchi with Roasted Tomatoes & Spinach

1. Preheat the oven

Preheat your oven to 200°C / 400°F. Lightly oil a medium baking dish (around 9x13 inches or similar).

2. Assemble the pan

Add the cherry tomatoes and gnocchi to the baking dish. Place the block of feta right in the center.

Drizzle everything with olive oil, then sprinkle over the garlic, oregano, thyme, red pepper flakes (if using), plus a pinch of salt and pepper. Toss the tomatoes and gnocchi gently around the feta so they’re coated in oil and seasonings, keeping the feta block mostly intact in the middle.

3. Bake until bubbly

Place the dish in the oven and bake for 20–25 minutes, or until:

• The tomatoes have burst and released their juices

• The feta is soft and lightly golden on top

• The gnocchi look puffed and tender

If you’re using shelf-stable gnocchi, they’ll cook right in the sauce as everything bakes.

4. Add the spinach

Remove the dish from the oven and immediately add the baby spinach on top. It will look like a lot, but it wilts down quickly.

Use a large spoon to gently stir everything together: break up the feta, crush some of the tomatoes, and fold the spinach through until it wilts from the heat of the pan.

If the mixture looks too thick, stir in a splash of hot water or pasta water (if you quickly boiled some) until the sauce is creamy and glossy.

5. Taste and adjust

Taste and adjust the seasoning with more salt, pepper, or red pepper flakes as needed. If you like a brighter flavor, add a tiny squeeze of lemon juice.

Your Baked Feta Gnocchi is ready to serve straight from the pan.

Tips & Variations

Make It Creamier

If you love extra-creamy sauces, add a splash (2–3 tablespoons) of heavy cream or a spoonful of cream cheese when you stir everything together at the end.

Add Extra Veggies

• Toss in sliced red onion, bell peppers, or zucchini with the tomatoes and gnocchi before baking.

• Swap spinach for kale, but tear it into small pieces so it wilts easily.

Protein Boost

For a bit more protein, you can add:

• Cooked chicken, shredded or cubed

• Canned chickpeas, drained and rinsed, were added to the baking dish with the gnocchi

• Cooked Italian sausage sprinkled in after baking

Make Ahead & Storage

• This dish is best eaten fresh from the oven, but leftovers can be stored in an airtight container in the fridge for up to 3 days.

• Reheat gently in a skillet with a splash of water or cream to bring the sauce back to life.

Serving Suggestions

This cozy Baked Feta Gnocchi is basically a full meal in one pan, but you can dress it up with a few simple sides:

• Weeknight dinner: Serve a big scoop in a shallow bowl with extra basil and a sprinkle of parmesan.

• Date-night in: Pair with a simple green salad and a glass of wine for a relaxed, restaurant-at-home vibe.

• Cozy solo night: Make the full pan, then portion leftovers into containers for easy lunches the next day.

• Holiday-adjacent dinner: It’s rich and comforting enough to serve alongside a small festive spread without being complicated or fussy.

A white baking dish filled with baked feta gnocchi, roasted tomatoes, and spinach with a serving spoon.

FAQ: Baked Feta Gnocchi with Roasted Tomatoes & Spinach

Do I need to boil the gnocchi first?

No. One of the best parts of this recipe is that you can add shelf-stable or refrigerated gnocchi straight to the baking dish. They cook in the tomato juices and feta as everything bakes.

Can I use crumbled feta instead of a block?

Yes, but a block of feta melts into a creamier sauce. If you only have crumbled feta, use it and try to pile it in the center of the pan so it can soften and melt a bit as it bakes.

What if I don’t like spinach?

You can skip it entirely or swap in another green like baby kale or arugula. Add delicate greens after baking so they wilt from the heat of the dish.

Can I make this dairy-free?

Because feta is the base of the sauce, this dish is naturally dairy-heavy. You could experiment with a vegan feta-style cheese, but the flavor and texture will be a bit different. Use a product that melts well and adjust seasonings to taste.

Cozy Final Thoughts

This Baked Feta Gnocchi with roasted tomatoes and spinach is exactly the kind of recipe that makes weeknights feel a little softer and more special without demanding much from you. It’s simple, realistic, and totally doable even on a busy day, but still looks and tastes like something you’d serve for guests.

If you try this recipe, I’d love to hear how it turned out. Did you add extra veggies, more spice, or an extra handful of cheese? Share your tweaks in the comments, and don’t forget to save this recipe on Pinterest so it’s ready for your next cozy night in. 💛🍝✨