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Roasted Gnocchi with Vegetables and Feta

A delightful dish combining soft gnocchi, roasted vegetables, and creamy feta cheese, perfect for lunch or dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound uncooked gnocchi
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons tomato paste
  • 1 cup vegetable broth
  • 1 teaspoon dried oregano
  • 3 cloves garlic, grated or pressed
  • 1 medium red onion, cut into wedges
  • 1 large carrot, diced
  • 1 medium zucchini, diced
  • 1 small eggplant, diced
  • 1 small red bell pepper, diced
  • 1 heaping cup cherry tomatoes
  • 1/2 teaspoon salt
  • Black pepper or red pepper flakes for heat
  • 2 tablespoons chopped parsley
  • 1/3 cup crumbled feta
  • Lemon juice for serving

Instructions

  1. Preheat the oven to 430°F (220°C).
  2. In a big bowl, whisk together olive oil, tomato paste, vegetable broth, oregano, garlic, salt, pepper, and chili flakes.
  3. Add gnocchi, onion, carrot, zucchini, eggplant, and bell pepper to the bowl and toss well.
  4. Spread the mixture on a baking sheet in one layer, scattering cherry tomatoes on top.
  5. Roast for 25 minutes until vegetables are tender and gnocchi are soft.
  6. Toss gently, sprinkle with feta, and broil for 5 minutes until golden.
  7. Remove from the oven, add parsley and a squeeze of lemon, and serve immediately.

Notes

This dish can be made vegan by skipping the feta cheese or using a plant-based alternative.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

Keywords: gnocchi, roasted vegetables, feta, vegetarian, Mediterranean