Description
Crispy roasted potato gnocchi baked with broccolini, cherry tomatoes, red onion, herbs, and feta cheese for a simple one-pan vegetarian dinner.
Ingredients
- 1 pound store-bought potato gnocchi
- 1 bunch broccolini, trimmed and chopped
- 1 pint cherry tomatoes
- ½ small red onion, thinly sliced
- 2 garlic cloves, sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon fresh thyme leaves
- ½ teaspoon za’atar
- ¼ teaspoon red pepper flakes
- Freshly ground black pepper, to taste
- 6 ounces feta cheese, torn
- Fresh parsley, optional
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Add gnocchi, broccolini, tomatoes, onion, and garlic to the pan.
- Drizzle with olive oil and sprinkle with salt, thyme, za’atar, red pepper flakes, and black pepper. Toss to coat and spread into a single layer.
- Roast for 20 minutes.
- Remove from oven, add feta evenly, and roast 5–7 more minutes until gnocchi is golden.
- Garnish with parsley and serve warm.
Notes
- Spread ingredients evenly for crisp edges
- Use high heat to prevent soggy vegetables
- Reheat in oven for best texture
- Prep Time: 10 minutes
- Cook Time: 25 minutes