Sheet Pan Gnocchi with Roasted Veggies and Feta
Quick and satisfying gnocchi with broccolini, tomatoes, and feta all roasted to perfection on one pan
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Pepper mill
- Spoon
- Spatula
Ingredients
- 1 pound store-bought potato gnocchi
- 1 bunch broccolini, trimmed and chopped into florets and ½-inch stem pieces
- 1 pint cherry tomatoes
- ½ small red onion, thinly sliced
- 2 garlic cloves, sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon fresh thyme leaves
- ½ teaspoon za’atar
- ¼ teaspoon red pepper flakes
- Freshly ground black pepper, to taste
- 6 ounces feta cheese, torn into 1-inch chunks
- Fresh parsley, for garnish (optional)
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