Crispy Sheet-Pan Gnocchi with Burst Tomatoes and Creamy Burrata Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider scattering a few red pepper flakes over the gnocchi before roasting if you enjoy a hint of heat. You can also experiment with different types of tomatoes, such as heirloom cherry tomatoes, which add a beautiful color variety to the dish. The key to success is maintaining the high heat of the oven throughout the entire roasting duration.

If you find the gnocchi are not crisping to your liking, you can turn on the broiler for the final 1 to 2 minutes of cooking.

Keep a close eye on the pan if you choose this method, as the small size of the gnocchi means they can go from perfectly golden to burnt very quickly. Always serve immediately to enjoy the contrast between the hot, crispy gnocchi and the cool, creamy burrata.

Variations

• Pesto Gnocchi: Omit the balsamic glaze and finish the dish with a generous drizzle of fresh basil pesto instead. The nuttiness of the pesto pairs perfectly with the roasted tomatoes.
• Spicy Sausage Gnocchi: Add 200 grams of crumbled mild or spicy Italian sausage to the sheet pan before roasting. Ensure the sausage is cooked through to 160°F (71°C) to ensure safety.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for a quicker, though less crispy, result.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. While this dish is best enjoyed fresh, the flavors often meld well overnight, though the gnocchi will lose its initial crispness upon reheating.

Ensure that any burrata, if not already consumed, is kept in a separate container if possible, as it will continue to lose its texture when stored with the hot ingredients.

While the roasting step must be done fresh, you can prepare the ingredients ahead of time. Wash and dry the tomatoes and store them in the refrigerator, and smash the garlic cloves in advance.

When you are ready to eat, simply toss everything on the sheet pan, combine with the oil and seasonings, and slide the tray directly into the preheated oven for a nearly instant dinner.

Serving ideas

This dish serves best as a standalone vegetarian main course, perhaps accompanied by a simple side salad of arugula or mixed greens tossed with a light vinaigrette.

The brightness of a fresh salad provides a perfect balance to the richness of the roasted gnocchi and creamy burrata. You can also serve it as a sophisticated appetizer at a dinner party by portioning it into smaller bowls.

Consider serving with a piece of crusty bread on the side to mop up the delicious jammy tomato and garlic sauce left on the sheet pan. The combination of textures—crispy gnocchi, soft tomatoes, and creamy burrata—makes for a highly satisfying dining experience that requires very little extra effort to present beautifully for guests or for a cozy night in.

Frequently asked questions

Recipe card

Crispy Sheet-Pan Gnocchi with Burst Tomatoes and Creamy Burrata

Prep 5 minCook 22 minTotal 27 minServes 4

Ingredients

• 500 grams raw potato gnocchi
• 450 grams cherry tomatoes
• 6 cloves garlic, smashed
• 60 milliliters olive oil
• 1 teaspoon dried oregano
• 150 grams fresh burrata
• fresh basil leaves, for serving
• balsamic glaze, for serving

Instructions

1. Preheat the oven to 415°F (215°C). On a large rimmed baking sheet, combine the raw potato gnocchi, cherry tomatoes, smashed garlic cloves, olive oil, and dried oregano. Toss everything thoroughly until the gnocchi and tomatoes are evenly coated in the oil and seasonings. Spread the mixture into a single layer to ensure even roasting.
2. Place the baking sheet in the preheated oven and roast for 22 minutes. During this time, the gnocchi will puff up and develop a golden, crispy exterior, while the cherry tomatoes will burst and release their juices, creating a naturally jammy sauce with the roasted garlic. Monitor the tray occasionally to ensure the tomatoes do not burn.
3. Remove the baking sheet from the oven. Carefully tear the fresh burrata ball over the hot ingredients, allowing the creamy center to melt slightly into the pan juices. Garnish the dish with fresh basil leaves and a generous drizzle of balsamic glaze. Serve immediately while the components are still hot and the burrata is soft.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

55 g

Fat

18 g

Fiber

3 g

Sugar

5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.