Irresistibly Easy Sheet Pan Gnocchi with Pesto and Burrata
A delightful Sheet Pan Gnocchi with Pesto and Burrata that transforms simple ingredients into an irresistible dinner.
Equipment
- Oven
- Mixing bowl
- Sheet Pan
- Parchment Paper
Ingredients
For the Gnocchi Bake
- 1 package Frozen Gnocchi No need to thaw
- 2 tablespoons Olive Oil Or use any neutral oil
- 1 cup Cherry Tomatoes Substitute with other ripe tomatoes if needed
- 1 medium Bell Pepper Any color or related sweet pepper
- 1 medium Zucchini Yellow squash or other veggies can be used
- 1 cup Pesto Check for vegan options
- 1 cup Mozzarella Cheese Use dairy-free for vegan diets
- to taste Salt Essential for flavor
- to taste Pepper Essential for flavor
For Serving
- 1 loaf Crusty Bread Garlic-rubbed is best
- 4 cups Arugula Salad With lemon vinaigrette
Instructions
How to Make Sheet Pan Gnocchi Pesto Bake
- Preheat the oven to 400°F (200°C).
- Combine the gnocchi, cherry tomatoes, bell pepper, and zucchini in a large mixing bowl. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat evenly.
- Spread the mixture onto a parchment-lined half-sheet pan, ensuring even distribution.
- Bake in the preheated oven for 20 minutes until gnocchi is golden and veggies are caramelized.
- Drizzle pesto over the baked ingredients; top with mozzarella cheese and return to the oven for an additional 5 minutes.
- Cool for a minute before serving. Optional: Garnish with fresh basil.
Notes
Perfect for meal prepping or quick weeknight dinners, this recipe is easily customizable with various vegetables and pesto types.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 20mgCalcium: 250mgIron: 2mg
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