Irresistibly Easy Sheet Pan Gnocchi with Pesto and Burrata
This Sheet Pan Gnocchi with Pesto and Burrata is a quick and customizable dish perfect for busy evenings.
Equipment
- Oven
- Half-sheet pan
- Mixing bowl
Ingredients
For the Gnocchi Bake
- 1 lb Gnocchi Shelf-stable or frozen
- 2 tbsp Olive Oil Light coating for crispiness
- 1 cup Cherry Tomatoes Fresh
- 1 each Bell Pepper Any variety
- 1 each Zucchini Substitute with broccoli or asparagus if desired
- to taste Salt Adjust according to pesto
- to taste Pepper Adjust according to pesto
- 1/2 cup Pesto Check if vegan-friendly
- 1 cup Mozzarella Swap with dairy-free cheese for vegan
Optional Topping
- 1 each Burrata Dollop for extra richness after baking
Instructions
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss together gnocchi, chopped cherry tomatoes, bell pepper, zucchini, olive oil, salt, and pepper.
- Spread the mixture evenly on a half-sheet pan.
- Bake for 20 minutes.
- Once baked, drizzle the pesto over the gnocchi and sprinkle mozzarella on top.
- Return the pan to the oven for another 5 minutes.
- Cool slightly before serving.
- Serve with a dollop of burrata on top if desired.
Notes
Feel free to customize with any leftover veggies or adjust the ingredients to suit dietary preferences.