Oven-Baked Gnocchi & Feta with Romesco Sauce, Tomatoes & Spinach
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Oven-Baked Gnocchi & Feta

with Romesco Sauce, Tomatoes & Spinach

45 MIN
+$4.99/serving 2 Servings
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    From the Test Kitchen

    Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This comforting gnocchi bake features juicy tomatoes, spinach, smoky romesco sauce, and more. You'll add a whole block of feta to the tray, bake until softened, and then stir directly into the sauce, adding creaminess and tang to this decadent dish.
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    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Oven-Baked Gnocchi & Feta with Romesco Sauce, Tomatoes & Spinach
    Title
    • 3 oz Diced Pancetta
    • ¾ lb Gnocchi
    • 1 8-Oz Can Tomato Sauce
    • ¼ cup Cream
    • ¼ cup Grated Parmesan Cheese
    • 4 oz Grape Tomatoes
    • 3 oz Baby Spinach
    • 1 oz Sliced Roasted Red Peppers
    • 1½ oz Feta Cheese
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 1 Single-Use Aluminum Tray
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Make the base
    1 Make the base

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. In the tray, combine the spinach, gnocchi, tomato sauce, romesco sauce, peppers, cream, and tomatoes. Season with salt and pepper; stir to thoroughly combine.

    Bake the tray & serve your dish
    2 Bake the tray & serve your dish

    Add the pancetta to the tray. Stir to combine. Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Carefully add the block of feta (keeping it whole) to the center of the partially cooked base. Return to the oven and bake, uncovered, 7 to 10 minutes, or until the feta is softened, the gnocchi are tender, and the pancetta is cooked through. Remove from the oven; stir to thoroughly combine. Serve the baked tray garnished with the parmesan. Enjoy!

    Tips from Home Chefs

    Get Plans

    Oven-Baked Gnocchi & Feta

    Make the base
    1 Make the base

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. In the tray, combine the spinach, gnocchi, tomato sauce, romesco sauce, peppers, cream, and tomatoes. Season with salt and pepper; stir to thoroughly combine.

    2 Bake the tray & serve your dish

    Add the pancetta to the tray. Stir to combine. Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Carefully add the block of feta (keeping it whole) to the center of the partially cooked base. Return to the oven and bake, uncovered, 7 to 10 minutes, or until the feta is softened, the gnocchi are tender, and the pancetta is cooked through. Remove from the oven; stir to thoroughly combine. Serve the baked tray garnished with the parmesan. Enjoy!

    Bake the tray & serve your dish
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