Description
A vibrant, hands-off sheet-pan dinner featuring crispy gnocchi, caramelized seasonal vegetables, creamy burrata, and a drizzle of spicy-sweet chili honey.
Ingredients
Scale
For the Crust:
- 1 pound shelf-stable potato gnocchi
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 medium zucchini, sliced into half-moons
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 8 ounces burrata cheese
- 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, bell peppers, red onion, and zucchini with olive oil, garlic powder, oregano, smoked paprika, salt, and black pepper until evenly coated.
- Spread the mixture in a single layer. Roast for 25-30 minutes, stirring halfway through, until gnocchi is golden and vegetables are caramelized.
- While roasting, combine honey and red pepper flakes in a small microwave-safe bowl. Heat for 15-20 seconds until warm and slightly thinned, then set aside.
- Remove sheet pan from oven. Tear burrata into pieces and scatter over the gnocchi and veggies. Drizzle with chili honey and garnish with fresh basil. Serve immediately.
Notes
You can customize the seasonings to taste.