Baked Gnocchi with Cherry Tomatoes and Feta. These little potato dumplings are cooked to perfection in the oven, mixed with roasted cherry tomatoes and melted vegan feta to create an explosion of flavors in just 20 minutes.
In a baking dish, place the gnocchi, cherry tomatoes, peeled garlic, olive oil, and salt. Mix well and arrange the garlic cloves so that they are at the bottom of the dish.
Add the feta cheese and the basil leaves.
Bake in the oven for 20 minutes at a temperature of 180°C (350°F). They will be ready when you see the cherry tomatoes starting to burst, the cheese is almost melted, and the gnocchi are tender.
Remove from the oven and carefully crush a few tomatoes and the garlic. Mix everything, being careful not to mash the gnocchi.
Notes
💡 Tips Olive oil: If you don't have olive oil, use any vegetable oil. It will change the taste slightly, but it still works.Garlic: Use garlic powder if you don't have fresh garlic.Gnocchi: I use store-bought, traditional potato gnocchi.Basil: If you don't have basil, you can use fresh or dried oregano or add a tablespoon of pesto.Serve with a salad with balsamic vinegar dressing.Leftovers: If you have leftovers, store them in a container in the fridge. To reheat, you can use the microwave or a non-stick skillet on the stove.