Description
A vibrant, easy sheet-pan dinner featuring crispy gnocchi tossed in a fresh spinach pesto, topped with creamy burrata and a sweet-spicy chili honey drizzle.
Ingredients
Scale
For the Crust:
- 1 lb store-bought potato gnocchi
- 3 tbsp olive oil, divided
- 1 (5 oz) package fresh baby spinach
- 1/2 cup fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- 2 cloves garlic
- 2 tbsp lemon juice
- Salt and black pepper to taste
- 8 oz burrata cheese
- 3 tbsp honey
- 1 tsp red pepper flakes
- Lemon wedges for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Toss gnocchi with 2 tbsp olive oil on a sheet pan, spread in a single layer, and bake for 20-25 minutes until crispy, stirring halfway.
- While gnocchi bakes, make pesto: In a food processor, combine spinach, basil, Parmesan, pine nuts, garlic, lemon juice, remaining 1 tbsp olive oil, salt, and pepper. Blend until smooth, adding a splash of water if too thick.
- In a small saucepan, warm honey and red pepper flakes over low heat for 2-3 minutes until fragrant. Remove from heat and let cool slightly.
- Toss crispy gnocchi with spinach pesto on the sheet pan. Tear burrata over the top and drizzle with chili honey. Serve immediately with lemon wedges.
Notes
You can customize the seasonings to taste.