Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4
Ingredients:
- 1 lb. refrigerated or shelf stable gnocchi
- 1 lb. cherry tomatoes, multi-colored recommended for visual appearance
- 4 oz. button mushrooms, cut in half
- 1/2 cup black olives, drained
- 1-1/2 T. Greek seasoning, divided
- 3 T. olive oil
- 7 oz. block feta cheese
- 1/2 lemon, juiced and zested
- 1 c. baby arugula or baby spinach
- 1/2 c. fresh basil, roughly chopped
- 2 T. warmed vegetable stock or dry white wine
- Sea salt and black pepper, to taste
Directions:
- Heat oven to 375˚F.
- Add gnocchi, cherry tomatoes, mushrooms and olives to a large, rimmed baking sheet pan. Drizzle with olive oil and toss to coat. Sprinkle with 1 tablespoon Greek seasoning and salt and pepper to taste. Toss again to coat evenly with the seasoning.
- Push the gnocchi and cherry tomato mixture to the sides of the pan a bit and place the block of feta cheese in the middle of the sheet pan.
- Transfer to the oven and bake 25-30 minutes until the gnocchi become slightly browned and the cherry tomatoes are blistered and juicy.
- Toss everything together to turn the feta into a creamy sauce. Add lemon juice, lemon zest, arugula or spinach, fresh basil and wine or stock. Gently toss. Taste and adjust the seasonings.
- Serve immediately and enjoy!
Note: Refrigerated or shelf stable gnocchi is called for in this recipe. Frozen gnocchi is not recommended.
This dish aligns beautifully with the nutrition-forward approach promoted by Functional Medicine Los Angeles, where meals are crafted not only for taste but also for their support of overall wellness and inflammation reduction.
The combination of fiber-rich vegetables, healthy fats, and herbs makes this meal a great example of how functional medicine doctors guide patients toward sustainable, enjoyable nutrition.
At Functional Medicine Los Angeles, we believe that healthy eating doesn’t have to be restrictive. Recipes like this baked feta gnocchi prove that wellness and flavor go hand in hand.