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.
Servings: 4 servings
Calories: 526kcal
Ingredients
- 1 pound potato gnocchi
- 2 cups cherry tomatoes
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 small red onion cut into thin wedges
- 3 garlic cloves thinly sliced
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes optional
- ⅓ cup basil pesto store-bought or homemade
- 8 ounces burrata 2 balls
- 1 lemon for zesting and a squeeze of juice
- fresh basil leaves for serving
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Add gnocchi, cherry tomatoes, asparagus, red onion wedges, and sliced garlic to the sheet pan. Drizzle with olive oil and sprinkle with red pepper flakes (if using). Season with salt and pepper. Toss until evenly coated and spread into a single layer.1 pound potato gnocchi, 2 cups cherry tomatoes, 1 bunch asparagus, 1 small red onion, 3 garlic cloves, 2 tablespoons olive oil, ¼ teaspoon red pepper flakes
- Bake for 25–30 minutes, leaving everything undisturbed for the first 15 minutes. Toss once and continue roasting. Then switch to the broiler for 2–3 minutes until everything is golden and nicely browned.
- Remove from the oven. Spoon pesto over everything along with a squeeze of lemon juice and gently toss to coat.⅓ cup basil pesto, 1 lemon
- Divide between bowls or plates. Tear burrata over the top and finish with fresh basil leaves and lemon zest. Enjoy!8 ounces burrata, fresh basil leaves
Notes
- Pesto goes on after roasting: Adding it before would cause it to burn. Toss it through while everything is still hot.
- Burrata tip: Take the burrata out of the fridge 15–20 minutes before serving so the creamy center is soft and ready.
- Add protein: For a heartier meal, add sliced chicken or turkey Italian sausage to the sheet pan, or serve alongside grilled chicken or pan-seared salmon.
- Other vegetables: Bell peppers work well here too. Avoid high-moisture vegetables like zucchini, which tend to turn soft.
- Red pesto variation: Swap basil pesto for sun-dried tomato pesto for a deeper tomato flavor.
Nutrition
Serving: 1serving | Calories: 526kcal | Carbohydrates: 55g | Protein: 19g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 42mg | Sodium: 592mg | Potassium: 479mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2072IU | Vitamin C: 40mg | Calcium: 410mg | Iron: 7mg