Pasta is not a favorite dish of mine, but I do love gnocchi, especially this one pot gnocchi. There’s something about tender, pillowy bites of potato coated in velvety tomato sauce that are comforting on a cold winter night. I’ve made it a lot of ways, but this way might be my favorite — topped with salty feta, garlicky breadcrumbs, and lots of herbs.
Herbed Garlic Feta Gnocchi
- 3 tablespoons olive oil
- 1 sprig fresh parsley
- 1 sprig fresh oregano
- 1 sprig fresh rosemary
- 1 small onion diced
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes or an amazing Hot Roasted Garlic seasoning blend
- 1 28-ounce can whole peeled tomatoes preferably San Marzano
- 1 pound gnocchi
- 6 ounces crumbled feta
- 1/2 cup fresh breadcrumbs
- 1 tablespoon melted butter
- Zest of 1 lemon
- Fresh chopped herbs
- Sea salt and fresh ground pepper to taste
- I a deep saute pan, heat the oil over medium heat. Add your herbs to the oil and let cook until browned, 2-3 minutes. Remove the herbs from the pan.
- Add the onion and cook until softened, and add the garlic and pepper flakes. Cook for a minute and add the tomatoes and juices.
- Simmer for 20-30 minutes, until tomatoes break down and add the gnocchi to the pan. Add about a half cup water and bring to a boil. Reduce to a simmer and simmer for 5 minutes until liquid is reduced and sauce is velvety smooth.
- Turn off the heat and sprinkle the feta on top. Combine the breadcrumbs with the butter and lemon zest and sprinkle on top.
- Preheat broiler and broil until cheese is lightly browned and breadcrumbs are crisp. Sprinkle with additional chopped herbs.
- Let rest for 5 minute or so and then serve.