Our spin on the viral baked feta pasta features (of course!) our famous Original Goat Cheese as the star of the show. This dish is simple, elegant, hearty and delicious – and works equally well with any seasonal vegetables you happen to have in your crisper.

Featured Cheese
Original Log
Sheetpan Gnocchi Recipe


  • 1 lb. shelf-stable gnocchi
  • 12 oz grape tomatoes
  • 1/4 cup olive oil
  • 1 bunch broccolini, cut into bite-sized pieces
  • 2-4 garlic clove thinly sliced
  • 1/2 red onion thinly sliced
  • 1 bunch thyme leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 8 oz. Original goat cheese log


  1. Preheat the oven to 450° F. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl toss gnocchi, tomatoes, broccolini, garlic and red onion with olive oil, ½ teaspoon of kosher salt and ¼ teaspoon black pepper. Transfer to the lined baking sheet. Nestle in goat cheese log and scatter thyme leaves across the pan.
  3. Roast for 20 minutes until the tomatoes start to burst and gnocchi is tender and pillowy.
  4. Carefully, using a wooden spoon, toss everything together. Stir until a creamy sauce of melted goat cheese and burst tomato juices coats the gnocchi and vegetables.
  5. Serve and finish with more freshly cracked black pepper.

Note: Can’t find shelf-stable gnocchi? Sub with your favorite pasta shape. Simply roast everything (minus the pasta), cook the pasta according to packaging instructions, and toss together.

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