Sheet Pan Gnocchi Caprese
Fustini's Organic Balsamic Glaze is back, and better than ever in this roasted vegetarian recipe. Take Basil Crush olive oil along for the ride, or substitute Tuscan Herb or Herbs de Provence olive oil.
Sheet Pan Gnocchi Caprese
5 minutes
35 minutes
Vegetables
Ingredients
- 2 bell peppers (various colors) roughly chopped
- 1-pint cherry tomatoes halved
- 1 12 oz package of fresh gnocchi (or own from scratch)
- 2 garlic cloves, minced
- Kosher salt and fresh ground black pepper
- pinch crushed red pepper flakes
- 4 oz. burrata, torn into pieces, or small fresh mozzarella balls
- 1/2 cup fresh basil, torn
Directions
Position a rack in the center of the oven and preheat to 425º. Add bell peppers, tomatoes, gnocchi, and garlic to a large sheet pan and toss to coat with 2 tablespoons of olive oil, salt and pepper to taste, and red pepper flakes.
Roast for 30 minutes, tossing halfway through, until peppers are totally softened and gnocchi has started to brown. Top with cheese and drizzle with the remaining 1 tablespoon of olive oil.
Return to the oven for 2-3 minutes to soften the cheese. Remove from oven and drizzle with balsamic glaze. Garnish with basil before serving.
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