Sheet-Pan Burrata Caprese Gnocchi

Servings: 4  |  Prep: 5 minutes

This Sheet-Pan Burrata Caprese Gnocchi is a weeknight dinner that comes quick. It's filled with roast peppers and basil, but the fancy factor is tripled with creamy burrata

Adapted from Justin Sullivan

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 c. fresh basil leaves, torn
• 1 1/2 tbsp. balsamic glaze (1/4 c. balsamic vinegar simmered for about 10 minutes)

Instructions

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.

Nutrition (per serving)

Glycemic Load

Recipe extracted and analyzed with Glyc