Preheat the oven to 375 degrees. Chop the basil and dice the sun-dried tomatoes.
Place the feta block in the center of a 9x9 baking dish or a similar sized, oven safe large skillet. Spread the gnocchi around the feta block on the bottom of the pan.
Add the sundried tomatoes and Italian seasoning to the top of the feta block. Pour the tomato sauce, water, and honey all around the side of the feta block, covering the gnocchi. Sprinkle the tomatoes on top of the sauce.
Bake for 40 to 45 minutes or until the gnocchi is fork tender.
Remove from the oven and use a spatula or the back of a spoon to burst any cherry tomatoes that did not burst while baking. Then gently break apart the feta and mix in the basil with everything else until mixed to be creamy and delicious! You may need to squish the feta to better incorporate it. Top with a little cracked black pepper or red pepper flakes if desired!
*mini gnocchi cooks the best but any size can be used.**goats milk feta is much less salty than cows milk Nutritional information is an estimate and for informational purposes only.