Sheet-Pan Burrata Caprese Gnocchi

sheet pan roasted gnocchi and peppers topped with burrata, basil and balsamic reduction

There are two types of gnocchi you'll usually find in the grocery store. The shelf-stable kind that you find near the dry pasta that must be boiled, and the type you find in the refrigerated section near the ravioli and tortellini. This refrigerated gnocchi can be simply heated through in a pan or, in this easy recipe, roasted in the oven.

It is one of our favorite ways to prepare gnocchi. Roasting gives the pasta a slightly browned exterior while still maintaining a pillowy, chewy interior. To accompany the gnocchi, we are utilizing the flavors of caprese without relying on the seasonality of tomatoes. Enter beautiful and perfectly sweet bell peppers.

Roasting the peppers with the gnocchi, some minced garlic, and a bit of olive oil could be a delicious meal on its own, but we add a bit of fresh basil and some balsamic glaze to bring some herbaceousness and acidity. And sure, we could have opted for just standard mozzarella, but using burrata delivers a creamy richness that we think is unmatched.

The juices released by the peppers mixed with the olive oil, balsamic, and burrata, creates a de facto sauce that will have you making this recipe at least once a week.

Made this? Let us know how it came out in the comments below!

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Yields: 4 servings
Prep Time: 0 hours 5 mins
Total Time: 0 hours 35 mins

red, orange, or yellow bell peppers, roughly chopped


(12-oz.) package fresh gnocchi


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 c.

fresh basil leaves, torn

1 1/2 tbsp.

balsamic glaze (1/4 c. balsamic vinegar simmered for about 10 minutes)

  1. Position a rack in the center of the oven and preheat to 425º. Add bell peppers, gnocchi, and garlic to a large sheet pan and toss to coat with 2 tablespoons oil, salt and pepper to taste, and red pepper flakes.
  2. Roast for 30 minutes, tossing halfway through, until peppers are totally softened and gnocchi have started to brown.
  3. Top with burrata and basil and drizzle with remaining 1 tablespoon oil and balsamic glaze.

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