Ingredients:

  • 1 package (16 oz / 450g) potato gnocchi
  • 2 cups (300g) cherry tomatoes, whole
  • 1 medium (150g) zucchini, diced into 1/2-inch chunks
  • 1 red bell pepper (150g), chopped into 1-inch pieces
  • 1/2 red onion (75g), sliced into wedges
  • 3 tbsp (45ml) extra virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (60g) crumbled feta cheese
  • 2 tbsp (8g) fresh basil, chiffonade
  • 1 tbsp (15ml) balsamic glaze

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Combine the uncooked gnocchi, cherry tomatoes, zucchini, bell pepper, and red onion directly on the baking sheet. Drizzle with olive oil and sprinkle with minced garlic, oregano, salt, and pepper. Toss thoroughly until well-coated and spread into a single, even layer.
  3. Bake for 20-25 minutes, tossing the ingredients with a spatula halfway through the cooking time until gnocchi are golden-brown and tomatoes have blistered.
  4. Remove from the oven and immediately sprinkle with crumbled feta cheese. Garnish with fresh basil and a drizzle of balsamic glaze.