Have you boarded the Burrata bus yet? Are you sailing on the sheet pan ship? What about the Gnocchi…er…Gondola? With this sheet pan gnocchi with burrata, I’ve got all your food transportation needs covered. (As in, transporting delicious food…to your mouth.)
(I know…groan. I just can’t help myself.)
Sheet Pan Gnocchi with Burrata
Truly, if you aren’t doing sheet pan dinners yet, WHAT ARE YOU WAITING FOR? They are an AMAZING way to get a beautiful, delicious dinner on the table with a little mess. Especially for those busy, busy, busy weeknight dinners you usually dread cooking.
Burrata + Gnocchi is an unbeatable combo, and the easy Italian spices add so much flavor. Gnocchi is a super easy pasta made with potatoes, and it’s usually naturally gluten-free (check the label to be sure)! Use the gnocchi from the pasta aisle – frozen gnocchi won’t work with this recipe.
I recommend a mild or sweet Italian sausage for this recipe, especially if you’re serving kids…unless you really love spicy sausage!
To make clean-up easier, I like to use a silicone baking mat like this one to line my sheet pan.
Sheet Pan Gnocchi and Burrata Recipe Ingredients and Instructions
All you need to make Sheet Pan Gnocchi and Burrata are a few additional ingredients – meat, veggie, and healthy fat – and Italian spices! The recipe comes together quickly and deliciously every time.
- 1 pound store-bought gnocchi
- 1-pint cherry tomatoes, halved
- Mild Italian sausage
- 1 small onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Italian seasoning
- Salt and pepper
- 8 ounces burrata cheese
- Fresh basil leaves, for garnish (optional)
- 1/4 c balsamic vinegar
- Red and yellow bell peppers, roughly chopped
- Pinch of crushed red pepper flakes
- Preheat your oven to 425°F (218°C).
- Take a large bowl and combine the cherry tomatoes, onion, olive oil, salt, and black pepper. Toss to coat and then spread the mixture out on a large sheet pan in a single layer. Then add bell peppers, gnocchi, and garlic.
- Bake for 15 minutes, remove the sheet pan and toss the mixture. Then bake for an additional 15 minutes, or until the peppers are totally softened and the gnocchi is crispy.
- While the gnocchi cooks, glaze 1/4 cup balsamic vinegar simmered for about 10 minutes, or until it thickens and reduces. This will become a deliciously sweet and tangy glaze that will take your sheet pan gnocchi to the next level.
- Remove the sheet pan from the oven and use a spoon to gently make small wells in the gnocchi mixture. Tear the burrata cheese into small pieces and place them in the wells. This is where things get really good – the creamy burrata will melt into the gnocchi and create pockets of cheesy goodness.
- Drizzle the balsamic glaze over the sheet pan and sprinkle with a pinch of crushed red pepper flakes. The glaze will add a depth of flavor and a touch of sweetness, while the red pepper flakes will give it a little kick.
- Return the sheet pan to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly. Keep an eye on it so that it doesn’t burn, but don’t be afraid to let it get nice and golden brown.
- Garnish with fresh basil leaves and serve hot. The basil will add a fresh and herbaceous note that will balance out the richness of the cheese and glaze.
Sheet Pan Gnocchi and Burrata Recipe Q&A
Can I use frozen gnocchi for this recipe?
Unfortunately, frozen gnocchi won’t work for this recipe! Grab the gnocchi from the pasta aisle for the best results.
Is gnocchi gluten-free?
Since gnocchi is made from potatoes, it is GENERALLY gluten-free! There are exceptions, however, so be sure to check the ingredients label.
Do you recommend a particular spice blend?
Any Italian blend will do, but I love this Organic Italian Spice Blend. You’ll also get some great flavor from pre-made Italian sausage.
Do I have to use Burrata?
No, but a nice, melty cheese is best with this recipe! Mozzarella would be my top recommendation.
- 1 package (17.6 oz) gnocchi (found in pasta aisle)
- 1/2 lb asparagus, stems removed and cut into 2 inch pieces
- 1/2 lb whole cherry tomatoes
- 1/4 cup olive oil
- 1 tbsp balsamic
- 1/2 tbsp Italian seasoning
- Salt and pepper to taste
- 1 lb ground sweet or mild Italian sausage (depending on spice level you desire)
- Burrata - 2, 4 oz pieces
- Optional fresh basil for serving.
- Preheat the oven to 450 degrees and grease your baking sheet with oil of choice.
- In a small bowl mix together olive oil, balsamic and italian seasonings.
- Place gnocchi, asparagus and cherry tomatoes onto your baking sheet and pour oil, balsamic and spice mixture all over, then mix to coat evenly. Spread out veggies and gnocchi over pan evenly.
- Pinch small balls of sausage off and place evenly throughout veggies and gnocchi on the sheet pan.
- Place in oven and roast for approximately 25 minutes or until gnocchi is golden brown.
- Remove from oven and place burrata balls on sheet pan at opposite ends, then burst them open allowing the cheese to run over the veggies and gnocchi.
- Spoon into bowls for serving and top with salt and pepper to taste and optional fresh basil.
*Most gnocchi are naturally gluten free - but make sure you read ingredient labels to confirm!
*you can omit burrata if going dairy-free or replace with your cheese of choice - the more gooey the better!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 472Total Fat: 38gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 73mgSodium: 856mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 24g
Nutrition information isn’t always accurate.