Sheet-Pan Burrata Caprese Gnocchi Recipe

Introduction

This Sheet-Pan Burrata Caprese Gnocchi is a delightful twist on classic Italian flavors, combining roasted peppers, tender gnocchi, and creamy burrata. Easy to prepare and full of vibrant colors, it makes a perfect weeknight dinner or impressive dish for guests.

Ingredients

• 4 red, orange, or yellow bell peppers, roughly chopped
• 1 (12-oz.) package fresh gnocchi
• 3 cloves garlic, minced
• 3 tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• Pinch crushed red pepper flakes
• 4 oz. burrata, torn into pieces
• 1/2 cup fresh basil leaves, torn
• 1 1/2 tbsp. balsamic glaze (or 1/4 cup balsamic vinegar simmered for about 10 minutes)

Instructions

1. Step 1: Position a rack in the center of the oven and preheat to 425ºF (220ºC). On a large sheet pan, combine the chopped bell peppers, fresh gnocchi, and minced garlic.
2. Step 2: Toss everything with 2 tablespoons of olive oil, kosher salt, freshly ground black pepper to taste, and a pinch of crushed red pepper flakes until well coated.
3. Step 3: Roast in the preheated oven for 30 minutes, stirring or tossing halfway through, until the peppers are fully softened and the gnocchi start to brown.
4. Step 4: Remove from the oven and top the roasted mixture with torn pieces of burrata and fresh basil leaves.
5. Step 5: Drizzle with the remaining 1 tablespoon of olive oil and the balsamic glaze just before serving.

Tips & Variations

• Use a mix of colorful bell peppers for a vibrant presentation and varied flavor.
• If you prefer a milder dish, reduce or omit the crushed red pepper flakes.
• To make your own balsamic glaze, simmer balsamic vinegar over medium heat until it reduces by half and thickens.
• For added protein, sprinkle cooked and sliced Italian sausage or roasted chicken over the top before adding burrata.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The burrata is best added fresh, so if you anticipate leftovers, keep the cheese separate and add it when serving. Reheat the gnocchi and peppers gently in a skillet or oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Fresh gnocchi works best for this dish because it roasts nicely on the sheet pan. However, you can use frozen gnocchi if you thaw and pat it dry first to prevent sogginess.

What can I substitute for burrata if I can’t find it?

Mozzarella balls or fresh mozzarella torn into pieces make a good substitute, though burrata offers a creamier texture and richer flavor.

Sheet-Pan Burrata Caprese Gnocchi Recipe

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★★★★★

4.9 from 126 reviews

This vibrant Sheet-Pan Burrata Caprese Gnocchi recipe boasts roasted bell peppers, golden crispy gnocchi, and creamy burrata cheese, all finished with fresh basil and a tangy balsamic glaze. It’s an easy yet elegant meal that combines Italian flavors with effortless sheet-pan cooking.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Vegetables & Aromatics

• 4 red, orange, or yellow bell peppers, roughly chopped
• 3 cloves garlic, minced
• 1/2 cup fresh basil leaves, torn

Main Ingredients

• 1 (12-oz.) package fresh gnocchi
• 4 oz. burrata, torn into pieces

Oils & Seasonings

• 3 tbsp extra-virgin olive oil, divided
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Pinch crushed red pepper flakes
• 1 1/2 tbsp balsamic glaze (made from 1/4 cup balsamic vinegar simmered for about 10 minutes)

Instructions

1. Preheat the oven and prepare ingredients: Position a rack in the center of your oven and preheat it to 425ºF. On a large sheet pan, combine the roughly chopped bell peppers, fresh gnocchi, and minced garlic.
2. Toss with oil and seasonings: Drizzle 2 tablespoons of extra-virgin olive oil over the ingredients on the sheet pan. Season with kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes. Toss everything together to ensure even coating.
3. Roast the vegetables and gnocchi: Place the sheet pan in the preheated oven and roast for 30 minutes. Be sure to toss halfway through cooking so the peppers soften evenly and the gnocchi begin to brown and crisp up lightly.
4. Add burrata and basil: Remove the sheet pan from the oven. Scatter torn pieces of burrata cheese and fresh torn basil leaves evenly over the roasted vegetables and gnocchi.
5. Finish with oil and balsamic glaze: Drizzle the remaining 1 tablespoon of olive oil and the balsamic glaze over the entire dish to add richness and tangy sweetness. Serve immediately for the freshest taste.

Notes

• You can make the balsamic glaze by simmering 1/4 cup balsamic vinegar on medium-low heat for about 10 minutes until it thickens and reduces.
• Fresh gnocchi is recommended for the best texture, but frozen gnocchi can be used if thawed beforehand.
• For added protein, consider topping with grilled chicken or chickpeas.
• To keep the burrata from melting too fast, add it after removing the sheet pan from the oven.

Keywords: Sheet pan dinner, burrata gnocchi, Caprese gnocchi, roasted peppers, Italian vegetarian recipe, easy sheet pan meal