Sheet Pan Feta Gnocchi

This week I am bringing you a crowd pleasing, easy prep, minimal clean up recipe called Sheet Pan Feta Gnocchi.

This recipe came out of a need for fast recipes and our families love for pasta. I love recipe that are “cook in one pot” or bakes on one sheet. And last year we shared 3 sheet pan recipes that can be seen in Friday Favorites: Sheet Pan Recipes for Fall. So if you need more inspiration look at that article.

Let’s get back to this recipe.

Prepping this recipe is extremely easy. There is hardly any chopping, dishes, or steps involved. You can adjust your ingredients to add more veggies or protein based on your preferences. Keep reading for ingredients, substations and other ideas.

Ingredients + Directions for Sheet Pan Feta Gnocchi

• 12 oz Pre-made gnocchi
• 1 large red pepper
• 1 container of cherry tomatoes
• 3 cloves of garlic
• 6 oz container of feta
• 1 tbsp oregano
• 1 tbsp basil
• 1/2 tbsp red pepper flakes
• Olive oil
• 2 huge handfuls of spinach

In addition to these ingredients I highly recommend using a silicone baking sheet. It will save you time in prep and clean up. I have used a variety of brands – just make sure you get the size that correlates best to your baking sheet.

I also suggest a rimmed baking sheet. It will keep the juices and oil from spilling in your oven.

1. Pre heat oven to 425.
2. Chop red pepper into a mouthful size.
3. Mix all the ingredients, except the spinach, in a bowl and mix.
4. Spread on a silicone mat on your baking sheet and put in the oven for 20-25 minutes.
5. You MUST mix everything halfway through. This prevents the gnocchi and feta from crisping too much on one side.
6. After baking put it all back into the bowl you mixed in and toss in spinach. Cover for 2 minutes to help spinach wilt.
7. ENJOY!!

KEY POINTS AND SUBSTITUTIONS for Sheet Pan Gnocchi

I can’t stress the middle of the bake mix. As a person who hates this step in all other recipes, it is necessary. Don’t skip it.

You can easily add a protein like chicken or sausage into the bake. I would cube whatever meat you choose to keep every bite size at serving.

You could easily use kale instead of spinach, but it doesn’t wilt as fast. You may need to keep it covered longer or just enjoy the different texture.

If you are not a fan of spice you can scale back the red pepper flakes, but Freddy (my 1 year old son) wasn’t bothered one bit by the spice.

Save your mixing bowl for serving! This saves you a dish, but you also get to take advantage of all the delicious flavor that was in the bowl.

SHOP MY KITCHEN ESSENTIALS

Here are some of my favorite kitchen items – from cooking to plating . Thank goodness for Crate and Barrel! And if you are looking for another recipe idea check out Homemade Tostadas.

I do earn a commission on some of these links, but there is no charge to you. Your support is appreciated!

DISH SOAP CONTAINER | PERSONALIZED KITCHEN TOWELS | SHUN KNIFE| DUTCH OVEN

GARLIC PEEL AND PRESS | MIXING BOWLS

METAL PLATTER | FLATWARE | TOBEN PLATE | WOOD CUTTING BOARD | DUTCH OVEN | SHUN KNIFE