In a baking dish, combine the halved cherry tomatoes, minced garlic, olive oil, dried oregano, salt, and pepper. Stir well to coat the tomatoes evenly.
Place the block of feta cheese in the center of the tomato mixture and drizzle a bit more olive oil on top.
Bake in the preheated oven for 25 minutes, or until the tomatoes are bursting and the feta is golden and softened.
Meanwhile, cook the potato gnocchi according to the package instructions. Drain and set aside.
Once the feta and tomatoes are out of the oven, use a fork to mash the feta into the tomatoes, creating a creamy sauce.
Add the cooked gnocchi to the baking dish and toss everything together to coat the gnocchi with the feta-tomato sauce.
Squeeze fresh lemon juice over the top for brightness and toss again.
Optionally, return to the oven for an additional 5 minutes to heat through.
Garnish with fresh basil before serving.
Notes
Optional to return to the oven for additional heating.