Description
A vibrant, hands-off sheet-pan dinner featuring crispy gnocchi, sweet caramelized vegetables, creamy burrata, and a spicy-sweet chili honey drizzle.
Ingredients
Scale
For the Crust:
- 1 pound shelf-stable potato gnocchi
- 1 medium red onion, sliced into wedges
- 1 large bell pepper (any color), sliced
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 ball burrata cheese (about 8 ounces)
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). On a large sheet pan, toss gnocchi, red onion, bell pepper, and cherry tomatoes with olive oil, garlic powder, oregano, salt, and pepper.
- Spread in an even layer and roast for 25-30 minutes, stirring halfway, until gnocchi is golden and veggies are caramelized.
- While roasting, warm honey and red pepper flakes in a small saucepan over low heat for 2-3 minutes, then set aside.
- Remove sheet pan from oven. Tear burrata over the top, drizzle with chili honey, garnish with basil, and serve immediately.
Notes
You can customize the seasonings to taste.