Sheet Pan Gnocchi

• 1 pound potato gnocchi
• 1 bunch broccolini
• 1 pint cherry tomatoes
• 0.5 small red onion
• 2 clove garlic cloves
• 2 tablespoons extra-virgin olive oil
• 0.5 teaspoon sea salt
• 0.5 teaspoon fresh thyme leaves
• 0.5 teaspoon za'atar
• 0.25 teaspoon red pepper flakes
• freshly ground black pepper
• 6 ounces feta cheese
• fresh parsley (optional)

Instructions

1. Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
2. Wash and chop the broccolini into large florets and 1/2-inch stem pieces; thinly slice the red onion and garlic; tear the feta into 1-inch chunks.
3. In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, sea salt, thyme, za'atar, red pepper flakes, and several grinds of black pepper until evenly coated.
4. Spread the mixture in a single layer on the prepared baking sheet (the pan may be somewhat crowded).
5. Roast for 10 minutes, then remove the pan and stir the gnocchi and vegetables, spreading them in a single layer again.
6. Scatter the feta over the top and return the pan to the oven; roast for 15 to 20 minutes more, or until the gnocchi is tender and the vegetables and feta are browned.
7. Season to taste, garnish with fresh parsley if desired, and serve immediately.