Oven-Roasted Gnocchi with Spinach and Feta

Crispy Sheet-Pan Dinner with Minimal Prep

When you want a gnocchi dinner that’s crisp, hearty, and low effort, this oven-roasted gnocchi with spinach and feta delivers exactly that. Instead of boiling or pan-frying, the gnocchi are roasted directly on a sheet pan until golden and lightly crunchy on the outside while staying tender inside.

This method changes everything. Roasting removes excess moisture, intensifies flavor, and creates a texture that skillet or creamy gnocchi recipes can’t match. Tossed with olive oil, simple seasonings, and finished with wilted spinach and crumbled feta, this dish feels comforting without being heavy or rich.

It’s a practical, hands-off dinner that works especially well on busy weeknights—and the crisp, golden finish makes it a strong performer for Pinterest saves.

Why You’ll Love This Recipe

• No boiling or skillet needed — everything cooks in the oven
• Crispy texture that skillet gnocchi can’t achieve
• No cream or heavy sauce, making it lighter and cleaner tasting
• One sheet pan means easy cleanup
• Simple ingredients with big flavor payoff
• Great base recipe for endless variations

Why Oven-Roasting Gnocchi Works

Gnocchi are often treated like pasta, but roasting transforms them completely. The dry oven heat evaporates surface moisture, allowing the exterior to brown and crisp while the interior stays soft. Because there’s no sauce involved during cooking, the gnocchi don’t absorb liquid or become gummy.

Spinach is added at the end so it wilts gently from residual heat instead of releasing excess water. Feta is sprinkled on after roasting, allowing it to soften slightly without melting into grease.

Ingredients You’ll Need

Sheet-Pan Base

• Shelf-stable or fresh potato gnocchi
• Olive oil
• Salt and black pepper

Vegetables & Finish

• Cherry tomatoes (optional, dry-roasted)
• Baby spinach
• Crumbled feta cheese
• Optional red pepper flakes

Before you begin: Read through the recipe and prepare all ingredients and cookware in advance. Cooking times and results may vary slightly depending on oven performance and pan size. Roast until the gnocchi are golden and lightly crisp, then serve right away for best texture.

How to Make Oven-Roasted Gnocchi with Spinach and Feta

1. Preheat the Oven

Heat oven to 425°F (220°C). Line a large sheet pan with parchment paper.

2. Toss the Gnocchi

Place gnocchi on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated, then spread into a single layer.

3. Roast Until Crispy

Roast for 20–25 minutes, flipping once halfway through, until the gnocchi are golden and lightly crisp on the edges.

4. Add Spinach

Remove the pan from the oven and scatter spinach over the hot gnocchi. Let it wilt naturally from the heat, about 2–3 minutes.

5. Finish with Feta

Sprinkle feta over the top and gently toss. The cheese should soften slightly without melting completely.

6. Serve

Serve immediately while the gnocchi are crisp.

How to Serve This Dish

• Serve as a vegetarian main straight from the pan
• Pair with a simple green salad for balance
• Add grilled chicken or shrimp for protein
• Spoon leftovers into bowls for quick lunches

Tips for Extra Crisp Gnocchi

• Use a large pan so gnocchi aren’t crowded
• Flip once only—too much stirring prevents browning
• Roast on the middle rack for even heat
• Add spinach after roasting, not before
• Taste before adding extra salt—feta adds saltiness

Variations

• Mediterranean Style: Add olives and dried oregano
• Protein Boost: Toss in roasted chickpeas
• Dairy-Free: Skip feta and finish with lemon juice
• Extra Veggies: Add zucchini or mushrooms (roast separately)
• Spicy: Finish with chili flakes or hot sauce

Storage, Reheating, and Make-Ahead

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:
Reheat in the oven or air fryer to restore crispness. Avoid microwaving.

Make-Ahead:
Roast gnocchi ahead and store separately. Add spinach and feta just before serving.

Common Mistakes to Avoid

• Crowding the sheet pan
  Gnocchi need space to roast. When they’re too close together, they steam instead of turning crisp.
• Using too much oil
  A light coating is enough. Excess oil prevents browning and makes the gnocchi greasy rather than crisp.
• Skipping the halfway flip
  Turning the gnocchi once during roasting ensures even color and crisp edges on both sides.
• Adding spinach too early
  Spinach releases moisture quickly. Adding it at the end keeps it tender without watering down the pan.
• Overbaking the gnocchi
  Leaving them in too long dries out the interior. Remove once the edges are golden and crisp.
• Adding feta while the pan is very hot
  Feta should soften slightly, not melt completely. Let the pan cool briefly before adding it.
• Underseasoning before roasting
  Salt helps with browning and flavor. Season the gnocchi before they go into the oven, not just after.

Frequently Asked Questions

Can I use frozen gnocchi?
Yes. Roast directly from frozen and add 5–7 minutes to the cooking time.

Why didn’t my gnocchi get crispy?
Overcrowding or too much oil prevents crisping. Spread them out well.

Is this dish heavy?
No. Without cream or sauce, it’s lighter than traditional gnocchi dishes.

Can I add sauce later?
Yes, but keep it minimal. A drizzle works better than tossing.

Conclusion

This oven-roasted gnocchi with spinach and feta is proof that changing the cooking method can completely transform a familiar ingredient. Crisp, golden, and simple, it’s a reliable sheet-pan dinner that feels fresh, flexible, and perfectly suited for busy nights—and for Pinterest saves.

Isaac blogger

Oven-Roasted Gnocchi with Spinach and Feta

Oven-roasted gnocchi with spinach and feta is a crispy, sheet-pan dinner made with golden gnocchi, wilted greens, and crumbled feta for a simple, flavorful meal that comes together with minimal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Dish

Cuisine: Italian-Inspired

Calories:

Ingredients Method

Ingredients

  

• 1 lb potato gnocchi
• 2 tbsp olive oil
• Salt and black pepper
• 1 cup cherry tomatoes optional
• 4 cups baby spinach
• ½ cup crumbled feta

Method

 

1. Before You Begin
2. Preheat and prepare your cookware as needed. Cooking times may vary depending on your equipment and ingredients.
3. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
4. Place gnocchi on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread into a single layer.
5. Roast for 20–25 minutes, flipping once halfway through, until golden and lightly crisp.
6. Remove from the oven and scatter spinach over the hot gnocchi. Let it wilt for 2–3 minutes.
7. Sprinkle feta over the top, gently toss, and serve immediately while crisp.
8. Cooking Notes

   Servings: This recipe makes about 4 servings, depending on portion size.

   Prep Time: Allow 10 minutes to prepare ingredients and line the baking sheet.

   Cook Time: Gnocchi roast for 20–25 minutes, flipping once for even browning.

   Total Time: Plan for about 35 minutes from start to finish.

   Oven Temperature: Roast at 425°F (220°C) for crisp edges and tender centers.

   Texture Tip: For best crispness, spread gnocchi in a single layer with space between pieces.

   Spinach Timing: Add spinach after roasting so it wilts gently without releasing excess moisture.

   Cheese Finish: Add feta at the end so it softens slightly without fully melting.

   Equipment Note: Cooking times may vary depending on oven performance, pan size, and gnocchi brand.

About the Author

Isaac shares easy, family-friendly recipes made with simple ingredients, focusing on clear instructions and reliable results for everyday home cooking.