# What You'll Need:
→ Vegetables
01 - 2 pints cherry tomatoes
→ Dairy
02 - 1 block feta cheese (8 oz)
→ Oils & Condiments
03 - 1/2 cup extra virgin olive oil
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon ground black pepper
→ Aromatics
06 - 3 cloves garlic, minced
07 - 1/4 cup chopped basil leaves
→ Pasta
08 - 1 1/2 pounds packaged gnocchi (about 5 1/2 cups)
09 - Boiling salted water
# Method:
01 - Preheat oven to 425ºF.
02 - Arrange cherry tomatoes in a 9x13 inch baking dish.
03 - Drizzle tomatoes with olive oil, kosher salt, and ground black pepper, tossing until well coated.
04 - Clear the center of the dish and set the block of feta cheese in the middle.
05 - Bake for 30 to 35 minutes, or until tomatoes are bubbly.
06 - With 10-15 minutes left of baking, bring a large pot of salted water to a rolling boil.
07 - Add gnocchi to boiling water and cook for 3 to 5 minutes, or until gnocchi rise to the surface.
08 - Transfer cooked gnocchi to a colander and drain thoroughly.
09 - Optionally set oven to broil for 2-3 minutes, blistering the tomatoes and browning the feta. Watch closely to avoid burning.
10 - Remove from oven and add minced garlic and chopped basil, stirring to break up feta and tomatoes into a chunky sauce.
11 - Add drained gnocchi to the baking dish, tossing gently to coat evenly.
12 - Serve immediately and garnish with additional basil if desired.
