My Lemon Feta Gnocchi Bake is a one-dish dinner loaded with juicy cherry tomatoes, crisp asparagus, and chicken sausage, all tossed with gnocchi and baked with a block of eta right in the center. It's the kind of low-effort, high-reward meal I love making on a busy weeknight, similar to my lemon parmesan sheet pan gnocchi.
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One Pan Lemony Feta Gnocchi Bake
I'm always looking for dinners that come together in one dish, and this lemon feta gnocchi bake has become one of my go-to's for exactly that reason. Everything (the veggies, the sausage, the gnocchi, even the feta) goes into one 9x13 casserole dish, and the oven does the rest of the work while I get everything else on the table (or get a head start on cleanup!).
This recipe is inspired by the viral baked feta pasta trend, but I've made it heartier with chicken sausage and veggies so it's a complete meal on its own. It would pair beautifully with my Italian Chopped Salad or keep things simple and serve it with a slice of crusty bread to soak up all that lemony, feta-y sauce at the bottom of the dish.
And if you need more one dish pasta dinners like this one, you're going to LOVE my Healthy One Pot Pasta Recipe or my One Pot Chicken Parmesan Pasta!
Why You’ll Love This Recipe
- It's a true one-dish meal. Protein, veggies, and carbs all bake together, so there's just one casserole dish to wash.
- Big flavor, minimal effort. Bright lemon, salty feta, and Italian seasoning do all the heavy lifting, no complicated sauce required.
- Ready in under an hour. Perfect for a weeknight when you want something that feels special without the fuss.
- Great for meal prep. It reheats beautifully, so it's an easy one to make ahead for lunches during the week.
- Kid-approved and customizable. Swap in whatever veggies or sausage you have on hand and it'll still turn out great.
Ingredients Needed To Make This Lemon Feta Gnocchi Bake
Here’s a little bit about everything that goes into this lemon gnocchi bake:
- Cherry tomatoes: These burst in the oven and create a naturally sweet, juicy base for the sauce. Grape tomatoes work as a swap.
- Asparagus: Adds a fresh, slightly earthy crunch. Feel free to sub in broccoli florets or diced zucchini if that's what you have.
- Chicken sausage: I use pre-cooked chicken sausage links for convenience and lean protein. Italian pork sausage or plant-based sausage links both work well too.
- Gnocchi: Refrigerated potato gnocchi is my pick here. It bakes up soft and pillowy without needing to be boiled first.
- Lemon: The juice brightens up the entire dish and balances the richness of the feta. Don't skip it!
- Feta: A block of feta (not crumbled) is essential so it melts into a creamy, spreadable texture once baked.
- Parmesan: Grated parmesan adds a salty, nutty finish on top.
- Fresh basil: Shredded and sprinkled on right before serving for a fresh, herby finish.
Variations & Substitutions
This chicken sausage gnocchi bake is super versatile! Here are some easy swaps:
- Veggies: Swap asparagus for broccoli, zucchini, or bell peppers depending on the season.
- Protein: Try Italian sausage, shrimp (add in the last 10 minutes so it doesn't overcook), or leave it vegetarian and skip the sausage altogether.
- Gnocchi: Cauliflower gnocchi is a great lower-carb swap, though it may need a few extra minutes to soften.
- Extra veggies: Stir in a couple handfuls of fresh spinach when you add the parmesan and basil for extra greens.
How to Make Lemon Feta Gnocchi Bake
- Step 1: Preheat oven to 400F. To a 9x13 glass casserole dish, add cherry tomatoes, asparagus, chicken sausage, gnocchi, and garlic. Drizzle entire thing with olive oil, then add Italian seasoning, salt, and pepper. Add lemon juice and toss.
- Step 2: Make room in the center of the dish and add the feta so it is lying flush.
- Step 3: Bake for 30 minutes. Use a wooden spoon to mix up everything, smoothing the feta and tossing everything to coat.
- Step 4: Sprinkle with grated parmesan cheese and shredded basil and bake for another 5 minutes. Take out and enjoy!
Erin's Expert Tips
- Use a block of feta, not crumbles. Crumbled feta won't melt into that creamy sauce texture you're looking for. A block is key!
- Don't skip tossing the feta in halfway through. Mashing and mixing it into the veggies and gnocchi at the 30-minute mark is what turns this into a cohesive, saucy bake instead of just baked toppings.
- Cut your asparagus evenly. Dicing it into similar-sized pieces as the tomatoes helps everything cook at the same rate.
- To store leftovers, let the gnocchi bake cool completely, then transfer to an airtight container and refrigerate for up to 4 days.
- To freeze, portion cooled leftovers into a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- To reheat, warm in a 350°F oven until heated through, or microwave individual portions in 60-second increments.
Frequently Asked Questions
Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Yes, though you may need to add a few extra minutes to the bake time since frozen gnocchi takes slightly longer to soften.
Nope! The refrigerated gnocchi cooks right in the oven alongside the veggies and sausage, no pre-boiling required.
It can be! Simply swap in your favorite gluten-free gnocchi and check your chicken sausage to make this dish gluten-free.
Gnocchi are small, soft dumplings originating from Italy, traditionally made from a simple dough of potato, flour, and sometimes egg. They're typically boiled (though in this recipe they bake right in the dish!) and have a pillowy, tender bite similar to a cross between pasta and a dumpling.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
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Lemon Feta Gnocchi Bake
Ingredients
Method
- Preheat oven to 400F.
- To a 9x13 glass casserole dish, add cherry tomatoes, asparagus, chicken sausage, gnocchi, and garlic.
- Drizzle entire thing with olive oil, then add Italian seasoning, salt, and pepper.
- Squeeze the juice of lemon on top of everything and toss with a wooden spoon or tongs to coat.
- Make room in the center of the dish and add the feta so it is lying flush.
- Bake for 30 minutes. Use a wooden spoon to mix up everything, smoothing the feta and tossing everything to coat.
- Sprinkle with grated parmesan cheese and shredded basil and bake for another 5 minutes. Take out and enjoy!
Nutrition
Notes
- Use a block of feta, not crumbles. A solid block is what melts down into that creamy, saucy texture once you mash and mix it in — crumbled feta will just sit on top instead of blending into the dish.
- Don't skip the halfway toss. Pulling the dish out at the 30-minute mark to mash the feta and toss everything together is what turns this into a cohesive bake instead of just baked toppings over gnocchi.
- Prep ahead for an even faster dinner. Chop the asparagus and slice the sausage up to a day in advance and store in the fridge — then it's just dump, drizzle, and bake when you're ready to eat.
Tried this recipe?
Let us know how it was!Recipe by Erin Antoniak and Photos by Bake and Bacon
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