Baked Potato Gnocchi with Saturday Sauce, Corn & Feta

Baked Potato Gnocchi with Saturday Sauce, Corn & Feta

It's corn season so of course we're making this one-dish meal packed with flavor. Tender potato gnocchi and sweet corn simmer in Saturday Sauce, with a creamy feta block baked right in the center. Finished with a sprinkle of fresh parsley, it's a warm, comforting vegetarian dish that's as easy to prepare as it is satisfying to eat.

Serves 4-6

INGREDIENTS

  • 17.6 oz potato gnocchi 
  • 16 oz. Saturday Sauce
  • 16 oz. vegetable gnocchi 
  • 10 oz. frozen corn
  • .25 lb. feta block
  • 1-2 Tbsp. fresh parsley, chopped (optional, for garnish)

DIRECTIONS

  1. Preheat your oven to 100 degrees. 
  2. In a dutch oven or 9 x 13 baking dish, add your gnocchi, Saturday Sauce, vegetable stock, corn, and mix. Clear an area in the middle of your dish to place your feta block. 
  3. Place in the oven, uncovered, for 40-45 minutes, until the top of your gnocchi bake is bubbling and shows some caramelization on top. 
  4. Mix thoroughly, plate and serve. Garnish with chopped fresh parsley. 
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