Name: Gnocchi tray bake with feta and lemon
Total time: 50 min
Yield: 4 portions
Ingredients: 1 lb shelf-stable potato gnocchi; 10 oz broccoli, small florets and thinly sliced tender stems; 1 pint cherry tomatoes; 1/2 small red onion, thinly sliced; 2 garlic cloves, sliced; 3 tbsp olive oil; 1/2 tsp fine salt; 1/2 tsp fresh thyme leaves; 1/2 tsp za’atar; 1/4 tsp red pepper flakes; 1/4 tsp black pepper; 6 oz vegetarian feta, in 1-inch chunks; 1 can (15 oz) chickpeas, drained, rinsed and dried; 1 tsp lemon zest; 2 tbsp chopped parsley

Gnocchi tray bake with feta and lemon

Small broccoli florets roast beside the gnocchi, with feta and lemon zest added for a sharp finish.

Published October 2, 2026 · Updated October 15, 2026

4 portions · Estimated 50 minutes

Ingredients & method

Before you start: Prepare and preheat: 20 minutes · Roast: 30 minutes

Equipment: Two large rimmed sheets

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Method

Heat the oven to 450°F conventional with shelves positioned to hold two large rimmed sheets. Line both sheets with foil or parchment rated for 450°F, and leave the 1 lb shelf-stable potato gnocchi uncooked.
Cut the 10 oz broccoli into small florets and thinly slice its tender stems so they can cook alongside the gnocchi. Thinly slice the 1/2 small red onion and 2 garlic cloves; drain and rinse the 15 oz can of chickpeas, then dry the chickpeas well so excess water does not collect on the trays.
Combine the gnocchi, broccoli, 1 pint cherry tomatoes, onion, garlic and chickpeas. Toss with the 3 tbsp olive oil, 1/2 tsp fine salt, 1/2 tsp fresh thyme leaves, 1/2 tsp za’atar, 1/4 tsp red pepper flakes and 1/4 tsp black pepper until the oil and seasonings are evenly distributed.
Divide the mixture between the two prepared sheets and spread it into a single, uncrowded layer. Place both sheets in the hot oven and roast for 10 minutes.
Stir the contents of each sheet, moving pieces from the edges toward the center. Scatter the 6 oz vegetarian feta in 1-inch chunks across both trays, then switch the trays' shelf positions as you return them to the oven.
Roast for another 15–20 minutes, until the gnocchi are tender inside with browned surfaces and the broccoli is tender with browned edges. Check both trays, since they may brown at slightly different rates.
Transfer the roasted mixture to a serving bowl, including the softened tomatoes and their juices. Gently fold in the 1 tsp lemon zest and 2 tbsp chopped parsley without breaking up all the feta, then divide into four portions.

Recipe note: Use two baking sheets and shelf-stable potato gnocchi. Frozen gnocchi needs different cooking guidance.

Give both sheets room to roast

Use the shelf-stable gnocchi specified here and put it on the sheets uncooked. Frozen gnocchi is a different starting point, so this method's oven timing should not be carried over to it. Dry the drained chickpeas and cut the broccoli stems thinly; the stems need to finish alongside small florets and gnocchi.

Divide the mixture evenly between two sheets instead of building a deep layer on one. Spread the ingredients across the available surface, including the corners. When stirring, move food from the edges toward the center and exchange the sheets' shelf positions to help both batches finish evenly.

Keep the finishing textures distinct

The feta goes on after the first roasting stage, in chunks that can remain visible in the finished dish. Check a gnocchi piece for a tender center as well as looking for browned surfaces; the color alone is not the whole check.

Gather the softened tomatoes and their juices into the serving bowl with the roasted mixture. Fold in the lemon zest and parsley gently so the feta does not disappear completely into the tomatoes. Divide all the components among four portions.