Dinner

Sheet-Pan Burrata Caprese Gnocchi Recipe

ByMaya Arden September 18, 2026September 18, 2026

Introduction

This Sheet-Pan Burrata Caprese Gnocchi is a vibrant and comforting dish that brings together roasted bell peppers, golden gnocchi, and creamy burrata. Perfect for a quick weeknight dinner, it’s bursting with fresh flavors and a touch of balsamic sweetness.

A light gray baking tray is filled with warm, golden brown gnocchi that have a soft, slightly crispy texture. Scattered among the gnocchi are roasted bell pepper pieces in bright red and orange, with slightly charred edges. Fresh green basil leaves are placed on top, adding a leafy texture and deep green color. Small dollops of creamy white sauce are dotted across the dish, with dark brown balsamic glaze drizzled over everything in thin lines. The tray rests on a white marbled surface, enhancing the fresh and warm look of the dish. 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, to taste
Freshly ground black pepper, to taste

Pinch crushed red pepper flakes
4 oz. burrata, torn into pieces
1/2 cup fresh basil leaves, torn

1 1/2 tbsp. balsamic glaze (see note)

Instructions

Step 1: Position a rack in the center of the oven and preheat to 425ºF. On a large sheet pan, combine bell peppers, gnocchi, and minced garlic. Toss with 2 tablespoons of olive oil, kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes until everything is evenly coated.
Step 2: Roast in the oven for 30 minutes, tossing halfway through to ensure even cooking. The peppers should be fully softened and the gnocchi lightly browned.

Step 3: Remove the sheet pan from the oven and top with torn burrata and fresh basil leaves. Drizzle the remaining 1 tablespoon of olive oil and balsamic glaze over the top before serving.

Tips & Variations

Simmer balsamic vinegar over medium heat for about 10 minutes until reduced by half to make your own balsamic glaze.
For extra color and flavor, add cherry tomatoes or zucchini to the sheet pan before roasting.

Use fresh mozzarella instead of burrata if desired, but burrata adds a creamy richness that’s hard to beat.
If you prefer a milder heat, reduce or omit the crushed red pepper flakes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat or in the oven at 350ºF until warmed through. Add fresh basil and burrata after reheating for the best texture and flavor.

How to Serve

The dish shows a close-up view of golden-brown gnocchi pieces that have a lightly crisp texture on the outside, spread evenly across the frame. Scattered among the gnocchi are pieces of roasted red and orange bell peppers with a slightly charred surface that adds a smoky look. Fresh green basil leaves sit on top, adding a vibrant contrast with their smooth and slightly crinkled texture. Dollops of white creamy cheese are placed sporadically over the gnocchi and peppers, topped with thin dark balsamic glaze drizzles that run across the ingredients, giving a glossy finish. The background is a white marbled texture that brightens the whole image. 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 works well. Just be sure to toss it with the other ingredients straight from frozen, as it will roast perfectly alongside the peppers.

What can I substitute if I don’t have burrata?

Fresh mozzarella is a great alternative, providing a similar milky texture. For a creamier finish, you could also add a dollop of ricotta after roasting.