Gnocchi with Feta

In Salzburg, we enjoyed the wonderful music of the Salzburg Festival. We did not originally plan to be in Salzburg for the festival, but our timing worked out perfectly. Our two nights in Salzburg fell on the two opening nights of the festival, which featured many free live music events.

For dinner, we dined at a restaurant next to one of the concerts and ate a delicious gnocchi with feta and vegetables.

Last night, I made a copycat-ish recipe at home. It was delicious!

Ingredients
2T. olive oil
around 2 c. cherry or grape tomatoes
around 10 leaves of basil, chopped
salt and pepper
1 package of gnocchi
4 oz. feta cheese, roughly chopped

Instructions
1. Preheat oven to 350.
2. Put olive oil in the bottom of a small baking dish. Add tomatoes, basil, salt, pepper, and roast in the oven for 20 to 30 minutes. Boil a large pot of salted water.
3. Near the end of the tomato roasting, put gnocchi into the salted boiling water. Watch as gnocchi rise to the surface, and then let them cook 2 more minutes. Drain the gnocchi, reserving a spoonful of the cooking water.
4. Add tomatoes and roasting juices to the pan with the reserved cooking water. With the back of a spoon, smash the tomatoes. Then, stir in gnocchi and feta. Stir until much of the feta is melted, resulting in a cheesy sauce. There should be some small chunks of feta remaining with the gnocchi and tomatoes. Season to taste with salt and pepper.

Serve with garlic bread and a Greek salad.