Pesto Sheet Pan Gnocchi with Burrata

This pesto sheet pan gnocchi with burrata is a quick, hands-off dinner made with crispy roasted gnocchi, burst cherry tomatoes, tender asparagus, and caramelized red onion - all tossed in basil pesto and topped with creamy burrata and a bright hit of lemon zest. It's vegetarian, comes together on one pan, and takes about 40 minutes from start to finish.

If you're looking for a dinner that feels a little special but takes almost no effort, this is the one. Everything goes onto a single sheet pan - gnocchi, vegetables, garlic - and the oven does the work while you do something else.

The gnocchi gets golden and crispy on the edges, the cherry tomatoes burst into a jammy sauce, and the red onion caramelizes into something sweet and soft. Then you toss it all with pesto, tear burrata over the top, and finish with fresh basil and lemon zest. It's the kind of meal that looks impressive but barely requires any active cooking time.

If you love gnocchi as much as I do, you'll also want to try my creamy tomato gnocchi with burrata - same burrata-on-top energy but with a rich, creamy tomato sauce - or my pesto gnocchi for a stovetop version loaded with vegetables and homemade pesto.

Pesto Sheet Pan Gnocchi with Burrata Ingredients

Here's what you'll need to make this pesto sheet pan gnocchi with burrata:

Gnocchi:

• Potato gnocchi: The base of the dish. The gnocchi roasts in the oven until golden and crispy on the edges - no boiling needed. Results can vary by brand, so try a couple to find one that crisps up well for you.

Vegetables:

• Cherry tomatoes: These burst in the oven and release their juices, creating a natural sauce that coats the gnocchi. Use about a pint - you want enough to get that jammy, roasted tomato flavor throughout.
• Asparagus: Trimmed and cut into 2-inch pieces so they're bite-sized alongside the gnocchi. Asparagus holds its texture well in the oven and gets slightly charred at the tips, which adds a nice contrast to the softer tomatoes and creamy burrata.
• Red onion: Cut into thin wedges, the red onion caramelizes beautifully at 425°F and adds a natural sweetness that balances the pesto.

Aromatics & Seasoning:

• Garlic: Thinly sliced so it roasts evenly and gets golden and mellow - no risk of burning the way smashed cloves can on a hot sheet pan.
• Red pepper flakes: Optional, but a quarter teaspoon adds a subtle warmth that rounds out the dish without making it spicy.

Pesto & Toppings:

• Basil pesto: Store-bought works perfectly here and keeps this recipe low-effort. That said, if you have the time to make your own, it's absolutely worth it - homemade pesto is more vibrant and flavorful. The pesto in my pesto gnocchi recipe works great here, and fresh pesto freezes well too, so you can make a batch and always have some on hand.
• Burrata: This is the star topping. Tear it over the hot gnocchi right before serving so the creamy center spills out and melts into everything. Take it out of the fridge about 15-20 minutes before you plan to serve so it's soft and ready to go.
• Lemon zest: A little lemon zest over the top brightens the entire dish - it pairs beautifully with both the pesto and the burrata, and it's one of those small finishing touches that makes a big difference.
• Fresh basil: A few leaves scattered on top for color and freshness.

How to Make Pesto Sheet Pan Gnocchi with Burrata

1. Preheat and prep the sheet pan. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper. This keeps cleanup easy and helps the gnocchi crisp up without sticking.
2. Toss everything on the pan. Add the gnocchi, cherry tomatoes, asparagus pieces, red onion wedges, and sliced garlic to the sheet pan. Drizzle with olive oil, sprinkle with red pepper flakes if using, and season with salt and pepper. Toss everything together until evenly coated, then spread into a single layer - the gnocchi needs space to crisp up, so don't overcrowd the pan.
3. Roast. Bake for 25-30 minutes, leaving everything undisturbed for the first 15 minutes to get good contact browning on the bottom. Then toss once and finish roasting. The gnocchi should be golden and crispy on the edges, the tomatoes should be bursting, and the red onion should be caramelized. Switch to the broiler for 2-3 minutes at the end to get everything nicely browned - this step makes a real difference.
4. Add the pesto and lemon. Remove the pan from the oven and spoon the pesto over everything along with a squeeze of lemon juice. Gently toss to coat - the residual heat will warm the pesto through without cooking off its fresh flavor.
5. Serve with burrata. Divide the gnocchi between bowls or plates, then tear the burrata over the top so the creamy center spills out over the hot gnocchi. Finish with fresh basil leaves and a generous grating of lemon zest.

Tips & Notes

• Don't toss too early. Leave the gnocchi undisturbed for the first 15 minutes so the bottom gets properly golden before you stir. This is what gives you that crispy exterior.
• Use the broiler. A quick 2-3 minutes under the broiler at the end gives everything a final layer of color and char that you won't get from roasting alone. Keep an eye on it - broilers run hot.
• Pesto goes on after roasting. Adding it before would cause it to burn and lose its bright, herby flavor. Toss it through while everything is still hot and the heat will warm it through.
• Don't skip the lemon zest. The combination of burrata and lemon zest over the hot gnocchi is what makes this dish feel special. A squeeze of lemon juice when you add the pesto also brightens the whole dish - especially useful when using store-bought pesto that can lean a little flat.
• Gnocchi brands vary. Different brands roast differently depending on size, density, and potato-to-flour ratio. Try a couple to find your favorite - I like to use refrigerated potato gnocchi.

How to Serve Pesto Sheet Pan Gnocchi with Burrata

• As-is with burrata and lemon zest. The dish is a complete meal on its own - the gnocchi is filling, the vegetables add plenty of variety, and the burrata brings richness and protein.
• With a simple arugula salad. A handful of peppery arugula dressed with lemon and olive oil is a great pairing if you want something fresh and green alongside.
• With extra protein. For a heartier meal, add sliced chicken or turkey Italian sausage to the sheet pan with everything else, or serve alongside grilled chicken or pan-seared salmon.

Variations

• Use red pesto. Swap the basil pesto for sun-dried tomato pesto - it pairs beautifully with the roasted tomatoes and adds a deeper, more concentrated tomato flavor.
• Try different vegetables. Bell peppers are another great option for this recipe. Just avoid vegetables with high water content like zucchini, which tends to turn soft on a sheet pan as the tomatoes release their juices. Stick with vegetables that hold their texture when roasted.
• Add leafy greens. Toss a handful of arugula or baby spinach in with the hot gnocchi right after adding the pesto - the residual heat wilts the greens just enough without cooking them down completely.
• Make your own pesto. If you have the time, homemade pesto makes this dish even better. Fresh pesto also freezes really well, so it's worth making a larger batch - portion it into an ice cube tray and freeze so you always have some on hand for quick dinners like this.

Frequently Asked Questions

More Easy Gnocchi and Pasta Dinners

If you loved this pesto sheet pan gnocchi with burrata, here are a few more recipes you'll want to try:

• Pesto Gnocchi
• Creamy Tomato Gnocchi with Burrata
• Chicken Pot Pie Gnocchi
• Creamy Pesto Pasta
• Creamy Chicken Gnocchi