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This might be the fastest I’ve written a recipe. The taste took me back to eating at Godfather’s as a kid. I can’t pinpoint what food it reminds me of though.
In true fashion I didn’t follow the original recipe First because I didn’t have all the ingredients, secondly it was last minute as I needed dinner just for me. I’ll include the original below so you can compare and decide which one you’d like to try. I'm thinking this will be wonderful late summer with garden fresh tomatoes, however these mixed tomatoes I grabbed at Costco are surprisingly delicious.
Let’s get to this east & delicious one pan dish!
One Pan Baked Gnocchi
2 pounds cherry tomatoes
2 pounds store bought gnocchi (uncooked) {link for GF Gnocchi}
1/4 cup olive oil
2 tablespoons honey
2 tablespoons dry sherry
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper
1 tbsp minced garlic
Parmesan Cheese
Kosher salt and freshly ground black pepper
1. Preheat the oven to 425F.
2. On a sheet pan, toss all the ingredients to coat.
3. Bake for 30 minutes
4. 15 minutes into cooking, sprinkle desired amount of Parmesan Cheese on top.
5. Continue to cook (10-15 minutes) until tomatoes have blistered.
6. Toss gently with salt & pepper to taste and mix in sauce, then serve.
Baked Feta Gnocchi
2 pounds cherry tomatoes
2 pounds store bought gnocchi (uncooked)
8 ounces feta, cubed
1/4 cup olive oil
2 tablespoons honey
2 tablespoons white wine (or 1 tablespoon white wine vinegar)
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper
4 garlic cloves, thinly sliced
1 yellow onion, finely chopped
Kosher salt and freshly ground black pepper
1. Preheat the oven to 425F.
2. On a sheet pan, toss all the ingredients to coat.
3. Bake for 30 minutes until feta is lightly golden and tomatoes have blistered. Toss gently to break up feta and tomatoes into a cream sauce, then serve.
2 pounds cherry tomatoes
2 pounds store bought gnocchi (uncooked)
8 ounces feta, cubed
1/4 cup olive oil
2 tablespoons honey
2 tablespoons white wine (or 1 tablespoon white wine vinegar)
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper
4 garlic cloves, thinly sliced
1 yellow onion, finely chopped
Kosher salt and freshly ground black pepper
1. Preheat the oven to 425F.
2. On a sheet pan, toss all the ingredients to coat.
3. Bake for 30 minutes until feta is lightly golden and tomatoes have blistered. Toss gently to break up feta and tomatoes into a cream sauce, then serve.
After you make it, share a photo of your finished creation on social media to let me know which version you created using #CocktailDiet or tag me! It doesn't have to be pretty picture just as mine normally are not :)
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