Sheet Pan Gnocchi with Mushroom-Feta Sauce
Yield: 4 -6 people
Description
Ingredients
- 2 packages (12 oz each) skillet gnocchi
- 6 tablespoons olive oil
- 1 pound each: halved cherry tomatoes and sliced mushrooms
- 2 tablespoons balsamic vinegar
- 4 large cloves garlic, minced
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- Salt and ground black pepper
- 7 to 8 ounces feta cheese plant-based or dairy
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Toss gnocchi with 2 tablespoons of oil and turn onto a large (12- by 18-inch) rimmed baking sheet. Toss mushrooms with another 2 tablespoons of oil, half the vinegar, garlic, basil, oregano, and a generous sprinkling of salt and pepper and turn onto to rimmed baking sheet. Repeat with tomatoes and remaining vinegar, oil, garlic, basil, oregano, salt, and pepper. Scatter mushrooms over tomatoes. Halve the feta and bury each piece into the tomatoes and mushrooms.
- Roast until gnocchi are golden and mushroom and tomato juices are bubbly, about 20 minutes. Remove from oven. If you’ve used plant feta, it will have melted and mixed with the juices to make a flavorful sauce. If you’ve used dairy feta, use a fork to break up the block. Toss gnocchi with tomato-mushroom mixture. Taste, adjust seasonings, and serve immediately.