Ingredients
– 1 pound store-bought potato gnocchi (refrigerated or shelf-stable)
– 1 bunch broccolini with ends trimmed, florets cut into large pieces, and stems cut into ½-inch chunks
– 1 pint cherry tomatoes
– ½ small red onion thinly sliced
– 2 garlic cloves sliced
– 2 tablespoons extra-virgin olive oil
– ½ teaspoon salt
– ½ teaspoon fresh thyme leaves
– ½ teaspoon za’atar (or dried oregano as a substitute)
– ¼ teaspoon red pepper flakes
– Freshly ground black pepper (amount to taste)
– 6 ounces feta cheese torn into 1-inch chunks
– Fresh parsley for garnish (optional, amount to taste)
Instructions
1-Preheat your oven: Start by preheating your oven, and you’ll have a hot meal ready in no time. This method keeps things simple, even for beginners, while letting the ingredients shine.
2-Set the oven and prep the pan: First, set your oven to 450°F and line a large rimmed baking sheet with parchment paper to make cleanup a breeze.
3-Mix the ingredients: In a big bowl, mix the gnocchi with broccolini, cherry tomatoes, red onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and black pepper until everything is evenly coated.
4-Spread on baking sheet: Spread it all out on the baking sheet in a single layer for even cooking.
5-Roast and stir: Roast for 10 minutes, then give it a quick stir and spread it again to promote browning.
6-Add feta and continue roasting: After that, add the feta cheese on top and roast for another 15 to 20 minutes until the gnocchi is tender and everything looks nicely browned.
7-Finish and serve: Finish by garnishing with fresh parsley, tasting for seasoning, and serving right away for the best texture.
Last Step:
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⏳ No boiling needed, saving time and reducing cleanup.
🧻 Use parchment paper for easy cleanup, but edges may crisp at 450°F.
🥗 Substitute za’atar with dried oregano if not available; vary vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: International