Gnocchi Caprese Sheet Pan with Burrata

Roasted gnocchi and tomatoes with burrata, basil, and balsamic in a bowl.

This vegetarian family dinner is simply delicious with flavors similar to traditional Caprese and a few fun twists! Watch everyone gobble it up while you relish in the minimal prep and easy clean-up.

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings 2-cup servings

Calories 564kcal

Author Lizzie Streit, MS, RDN

Equipment

Baking sheet (preferably a half sheet pan)

Ingredients

1 pound gnocchi
1 pound cherry tomatoes
2 tablespoons extra virgin olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried parsley
¼ teaspoon salt more to taste
¼ teaspoon freshly ground black pepper optional; more to taste
8 ounces burrata cheese
3 tablespoons fresh basil leaves
2 tablespoons balsamic glaze

US Customary - Metric

Instructions

Preheat the oven to 450 degrees F/232 degrees C. Line a large baking sheet (half sheet pan if you have it) with parchment paper and set aside.
In a mixing bowl, combine the gnocchi and cherry tomatoes. You can leave the tomatoes whole, but slice any big ones in half if needed to get them to all be the same size as each other and the gnocchi.
In a small bowl, stir together the olive oil, garlic and onion powders, parsley, salt, and pepper. Pour this over the gnocchi and tomatoes. Stir until coated.
Spread the gnocchi and tomatoes out into a single layer on the lined baking sheet. Transfer to the preheated oven and roast for 20 to 25 minutes until the gnocchi is lightly browned to your liking and the tomatoes are blistered.
Remove from the oven and transfer to plates or build the rest of the meal right on the sheet pan before serving. Gently tear the burrata into pieces and divide among servings, scatter the basil leaves, and drizzle everything with balsamic glaze. Enjoy!
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Notes

If you are serving more than a few people, I recommend doubling the recipe and/or making some filling additions. It tastes delicious with chicken, cod, shrimp, chickpeas (roasted on the same sheet pan as the other ingredients), or with a side of mixed greens.
If you have any leftovers (doubtful!), keep them in an airtight container in the refrigerator for 2 to 3 days. Reheat (without the burrata) in the microwave in intervals until warmed through or on a sheet pan in the oven at 350 degrees F/167 degrees C for 10 to 15 minutes.
Sub mozzarella if desired or even goat cheese for a different taste.
If using frozen gnocchi, you may need to increase the cooking time. If using mini gnocchi, decrease the cooking time to prevent burning.

Nutrition