Dinner

Sheet-Pan Burrata Caprese Gnocchi Recipe

Name: Sheet-Pan Burrata Caprese Gnocchi Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 red, orange, or yellow bell peppers, roughly chopped; 3 cloves garlic, minced; 4 oz. burrata, torn into pieces; 1/2 cup fresh basil leaves, torn; 1 (12-oz.) package fresh gnocchi; 3 tbsp. extra-virgin olive oil, divided; Kosher salt, to taste; Freshly ground black pepper, to taste; Pinch crushed red pepper flakes; 1 1/2 tbsp. balsamic glaze (made by simmering 1/4 cup balsamic vinegar for about 10 minutes)

ByClara Bennett July 8, 2026July 8, 2026

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Introduction

This Sheet-Pan Burrata Caprese Gnocchi is an effortless, vibrant dish combining roasted bell peppers, tender gnocchi, and creamy burrata. With a touch of balsamic glaze and fresh basil, it’s a perfect weeknight dinner with minimal cleanup.

A baking tray filled with three layers: the bottom layer is golden brown, slightly crispy gnocchi with grill marks, the middle layer is roasted red and orange bell pepper pieces with a soft texture, and the top layer is scattered fresh bright green basil leaves, dollops of thick white creamy sauce, and thin dark brown balsamic glaze drizzled over all. The tray is placed on a white marbled surface. Some gnocchi pieces have slight charred edges, adding texture and contrast. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 425ºF and position a rack in the center. On a large sheet pan, combine the chopped bell peppers, gnocchi, and minced garlic. Drizzle with 2 tablespoons of olive oil, then season with kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes. Toss everything together to coat evenly.
Step 2: Roast the mixture in the oven for 30 minutes, tossing halfway through, until the bell peppers are fully softened and the gnocchi begin to brown and crisp.
Step 3: Remove the sheet pan from the oven. Scatter torn burrata and fresh basil leaves over the roasted vegetables and gnocchi. Drizzle with the remaining 1 tablespoon of olive oil and the balsamic glaze. Serve immediately while warm and creamy.

Tips & Variations

Use sweet mini bell peppers for a slightly milder flavor and more vibrant colors.
If you can’t find fresh gnocchi, frozen works well—just add a few extra minutes to roasting time.
Try adding cherry tomatoes for extra juiciness and sweetness.
For a vegan version, substitute burrata with a plant-based cheese and use a balsamic reduction without honey.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to keep the gnocchi crisp. Add fresh basil and burrata just before serving to maintain their texture and flavor.

How to Serve

The dish shows a close-up of golden brown gnocchi pieces, each with a slightly crispy texture, spread evenly on a white marbled surface. Interspersed among the gnocchi are bright, roasted red and orange bell pepper chunks, adding vibrant color contrast. Scattered fresh green basil leaves appear on top, providing a fresh, leafy texture. Dollops of smooth, white creamy cheese are placed over some gnocchi, with dark balsamic glaze drizzled artistically across the entire dish, creating glossy streaks. The colors are warm and inviting, with a mix of soft, crisp, and creamy textures clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi can be used. You may need to extend the roasting time by 5 to 10 minutes to ensure they brown and crisp nicely.

How do I make balsamic glaze at home?

Simmer 1/4 cup balsamic vinegar over low heat for about 10 minutes until it reduces by half and thickens into a syrupy consistency. Let it cool before drizzling over the dish.