Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil

This Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil is an easy California-inspired dinner made with fresh basil, sweet roasted peppers, pillowy gnocchi, creamy burrata, and balsamic glaze—perfect for warm weather nights and alfresco dinners.

Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil

This is exactly the kind of dinner I start craving when the weather turns warm and the farmers markets are overflowing with color again. Sweet bell peppers, fresh basil, creamy burrata, good olive oil—it’s the kind of ingredient combination that feels effortlessly California fresh while still delivering the comfort of a cozy bowl of gnocchi.

What I love most about this recipe is how little work it actually takes. Everything roasts together on one sheet pan until the peppers become soft and caramelized and the gnocchi turns golden around the edges. Then it’s finished with torn burrata, fresh basil, and a drizzle of balsamic glaze that melts into everything while still warm.

It’s simple enough for an easy weeknight dinner but beautiful enough to serve outside on the patio with a glass of wine and a big salad on the table. The whole dish feels relaxed, vibrant, and very much like the kind of warm-weather cooking I gravitate to, and you will too.

And honestly, this is one of those dinners that tastes like you spent far more time on it than you actually did.

Enjoy!

- Ingredients

• Fresh gnocchi - Gnocchi roast beautifully on a sheet pan, becoming crisp on the outside while staying soft in the center.

• Bell peppers - Use a mix of red, orange, and yellow peppers for sweetness, color, and that California farmers market feel.

• Garlic

• Extra-virgin olive oil 

• Kosher salt + black pepper + crushed red pepper flakes 

• Burrata - The creamy finish that turns this from a simple sheet pan dinner into something that feels restaurant-worthy.

• Fresh basil - Adds brightness and freshness that makes the whole dish taste like summer.

• Balsamic glaze - Brings sweetness, acidity, and a glossy finish that ties everything together. (Store bought glaze is an option)

 

- Equipment

• Large sheet pan
• Mixing bowl
• Chef’s knife
• Cutting board
• Small saucepan (if making homemade balsamic glaze)
• Serving platter or shallow bowls

My Go-To’s

Large Rimmed Sheet Pan - Gives the gnocchi and peppers enough space to roast properly instead of steaming.

Good Olive Oil - Since the ingredient list is simple, quality olive oil makes a noticeable difference here.

Microplane or Garlic Press - Makes quick work of the garlic and helps it distribute evenly throughout the dish.

- Let’s Make It Together

- Start by preheating the oven and adding the gnocchi, chopped bell peppers, and garlic directly onto a large sheet pan. Drizzle with olive oil and season generously with salt, black pepper, and a pinch of red pepper flakes.

- Toss everything together right on the pan until evenly coated, then spread it into a single layer so the gnocchi can roast properly.

- As the peppers soften and caramelize in the oven, the gnocchi begins turning golden around the edges while soaking up all the flavor from the garlic and olive oil.

- Once everything is beautifully roasted, transfer the pan from the oven and immediately tear the burrata over the warm gnocchi. Finish with fresh basil, a drizzle of olive oil, and balsamic glaze.

- Serve warm while the burrata is still soft and creamy.

- Perfecting the Cooking Process

The biggest key to this recipe is giving the gnocchi enough space on the sheet pan. If the pan is overcrowded, the gnocchi will steam instead of roast. Spreading everything into an even layer allows the gnocchi to develop golden edges while the peppers caramelize and become sweet and jammy.

Remember, if the gnocchi isn't browning as like, add on a few additional minutes in the oven to get those crispy edges.

- Add Your Touch

One of my favorite things about this recipe is how flexible it is. The base combination of roasted peppers, gnocchi, burrata, and basil already feels complete, but it’s also the kind of dinner you can easily adapt depending on what’s in season, what you have in the refrigerator, or whether you want to make it a little heartier for the evening.

• Add hot Italian sausage for extra heartiness
• Toss in cherry tomatoes during the last 10 minutes of roasting
• Finish with arugula for a peppery fresh bite
• Add toasted pine nuts for crunch
• Swap basil for fresh oregano or thyme

- Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

This is exactly the kind of dinner I like to make on warm evenings—fresh ingredients, minimal cleanup, and flavors that feel bright and comforting at the same time. The roasted peppers become sweet and silky, the gnocchi turns golden around the edges, and the burrata melts into everything in the best possible way.

It’s simple enough for a weeknight but easily feels special enough for casual entertaining or an alfresco dinner with friends.

If you love relaxed California-inspired cooking with fresh produce and cozy Mediterranean flavors, you’d probably also enjoy my Sicilian Lemon Butter Chicken with Garlic Thyme Rice, Roasted Tomato Spinach Artichoke Crostini, and Honey Roasted Rhubarb & Strawberry Labneh Plate for another fresh seasonal dish with an elevated feel.

And if you make this one for a patio dinner night, don’t skip the extra basil and balsamic drizzle right before serving—it completely brings the whole dish together.

- Before You Start

Do I need to boil the gnocchi first?
No. Fresh shelf-stable gnocchi roast directly on the sheet pan without boiling.

Can I make this ahead?
This dish is best served fresh while the burrata is creamy and soft, but leftovers reheat surprisingly well.

What if I can’t find burrata?
Fresh mozzarella works well, though burrata gives the dish a much creamier finish.

Can I add protein?
Absolutely. Italian sausage, grilled chicken, or even white beans pair beautifully with these flavors.

How do I make balsamic glaze?
Simmer balsamic vinegar in a small saucepan for about 10 minutes until reduced and glossy. Let cool slightly before drizzling.  Another option is to buy store bought balsamic glaze.

Roasted Tomato & Spinach Artichoke Crostini

These Roasted Tomato Spinach Artichoke Crostini are topped with creamy Alouette Spinach & Artichoke Cheese, blistered tomatoes, basil, and lemon zest for an easy appetizer that feels effortlessly elevated.

Roasted Tomato Spinach Artichoke Crostini

As promised from my “5 Delicious Ways I’m Using Alouette Spinach & Artichoke Cheese” roundup post—here’s the very first full recipe in the series, and honestly, it might be one of my favorites. Over the next several Tuesdays, I’ll be sharing the remaining recipes one by one, but this roasted tomato crostini felt like the perfect place to start.

The creamy spinach artichoke cheese spread melts slightly into the warm grilled sourdough while the roasted tomatoes turn sweet, soft, and almost jammy in the oven. Finished with fresh basil and bright lemon zest, every bite hits that perfect balance of creamy, crispy, savory, and fresh. It tastes like something you’d order at a cozy Mediterranean wine bar, yet it comes together with surprisingly little effort.

This is the kind of appetizer that instantly makes a gathering feel a little more special without creating extra work in the kitchen. Set the crostini out with a glass of wine, a simple salad, or part of a relaxed grazing board and suddenly the whole evening feels effortlessly put together.

The fresh basil and lemon zest at the end completely wake everything up and make the whole platter taste bright, savory, and fresh.

Ingredients

• Mini Sourdough Boule - The chewy texture and crisp edges make the perfect base for crostini. Grilling the bread adds even more flavor and texture.

• Alouette Spinach & Artichoke Spread - Creamy, savory, and already packed with flavor, this acts as both the spread and the flavor base for the entire recipe.

• Cherry Tomatoes - Roasting concentrates their sweetness and creates a soft, almost jammy texture that pairs beautifully with the creamy cheese.

• Garlic - A small amount adds warmth and depth to the roasted tomatoes without overpowering them.

• Olive Oil - Used both for roasting and grilling to create rich flavor and golden crisp edges.

• Fresh Basil - Adds freshness and brightness that balances the richness of the cheese spread.

• Lemon Zest - The finishing touch that wakes everything up and makes the flavors feel lighter and fresher.

Equipment

• Sheet pan or baking dish
• Grill pan or skillet
• Mixing spoon
• Citrus zester
• Serrated knife
• Serving platter

My Go-To’s

• Grill Pan - Creates beautiful charred edges and adds extra flavor to the bread.

• Microplane Zester - Perfect for finely grating lemon zest directly over the finished crostini.

• Ceramic Baking Dish - Ideal for roasting tomatoes evenly while keeping all the flavorful juices contained.

Let’s Make It Together

Start by roasting the cherry tomatoes with olive oil, garlic, salt, and pepper until they become soft and blistered.

While the tomatoes roast, grill the sourdough slices in a hot grill pan brushed lightly with olive oil until golden with crisp edges.

Spread a generous layer of Alouette Spinach & Artichoke Cheese onto the warm crostini, then spoon the roasted tomatoes and their juices over the top.

Finish with torn basil and fresh lemon zest before serving.

Perfecting the Cooking Process

The key to this recipe is roasting the tomatoes until they blister. Blistering happens when the heat causes the tomato skins to wrinkle and split slightly while the inside becomes soft, juicy, and concentrated in flavor. You want the tomatoes tender and glossy—not dried out—so keep an eye on them toward the end of roasting.

Add Your Touch

• Add balsamic glaze for sweetness
• Top with prosciutto for a heartier appetizer
• Swap basil for fresh thyme
• Add crushed red pepper flakes for heat

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

This is exactly the kind of appetizer I love making lately—simple ingredients layered together in a way that feels cozy, fresh, and just a little elevated. The creamy spinach artichoke cheese paired with sweet roasted tomatoes creates something that tastes far more complicated than it actually is.

This crostini is also the very first recipe in my “5 Delicious Ways I’m Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl)” series, where I’m sharing easy ways to turn one grocery-store find into dinners, brunch ideas, appetizers, and entertaining dishes throughout the week.

If you missed the original roundup post, you can click the link above to see all five recipes in the series, including creamy pasta, stuffed chicken, savory breakfast toast, and a rustic puff pastry tart still coming over the next several Tuesdays.

And if this crostini is any indication, this ingredient has officially earned a permanent spot in my refrigerator lately.

Before You Start

Can I make these ahead of time?  
You can roast the tomatoes ahead of time, but assemble the crostini just before serving so the bread stays crisp.

What bread works best?  
Sourdough, or any rustic artisan loaf with structure works well.

Can I serve this cold?  
It’s best slightly warm or at room temperature.

Do I have to grill the bread?  
No—toast it in the oven if preferred, but the grill pan adds great texture and flavor.

What can I do with leftover spread?  
Use it in pasta, stuffed chicken, breakfast toast, or puff pastry recipes throughout the week.

Fresh Asparagus Salad with Oranges & Feta (Bright Spring Side Dish)

 

Fresh asparagus salad with oranges and feta is a bright, flavorful spring side dish. Crisp asparagus, sweet citrus, and creamy feta come together in a simple, refreshing salad.

Fresh Asparagus Salad with Oranges & Feta (Bright Spring Side Dish)

This asparagus salad with oranges and feta is one of those recipes that feels especially welcome when spring produce starts appearing again. The fresh asparagus brings a crisp, vibrant flavor while sweet orange segments and creamy feta add just the right balance of brightness and richness.

I originally shared this salad a while back, but every spring when asparagus is in season I find myself coming back to it again. It’s simple, colorful, and perfect alongside grilled chicken, seafood, or even as part of a light lunch.

Enjoy!

Ingredients

This salad keeps things fresh and simple, letting the natural flavors of the ingredients shine.

Fresh Asparagus
Crisp and vibrant, asparagus is the star of this salad and gives it a true springtime feel.

Orange Segments
Sweet citrus adds brightness and a refreshing contrast to the savory elements.

Feta Cheese
Creamy, tangy feta balances the sweetness of the oranges beautifully.

Olive Oil
A light drizzle helps bring all the flavors together.

Fresh Herbs
A sprinkle of herbs adds freshness and color.

Salt and Pepper
Just enough seasoning to enhance the natural flavors.

(Exact measurements are listed in the recipe card below.)

-- Let’s Make It Together

Start by preparing the asparagus. Trim the tough ends and cut the spears into bite-sized pieces.

Bring a small pot of water to a boil and blanch the asparagus briefly until it turns bright green and just tender. Transfer it to cold water to stop the cooking and keep the color vibrant. Drain well.

Arrange the asparagus in a serving bowl or platter and add the orange segments. Sprinkle the feta over the top.

Drizzle lightly with olive oil and season with salt and pepper. Finish with a scattering of fresh herbs and gently toss or serve as arranged.

-- Perfecting the Cooking Process

The key to this salad is treating the asparagus gently so it stays bright, tender, and fresh tasting. A quick blanch—just a minute or two in boiling water—softens the asparagus slightly while keeping its natural crispness and vibrant green color. Immediately transferring it to cold water stops the cooking process and locks in that fresh texture. This simple step keeps the asparagus from becoming dull or mushy and helps the salad look as beautiful as it tastes.

-- Add Your Touch

This salad is easy to customize depending on what you have on hand.

Try adding toasted almonds or pistachios for a little crunch, or a handful of baby spinach or arugula for extra greens.

If you enjoy a slightly sharper flavor, a splash of lemon juice or a light vinaigrette can brighten the salad even more.

For a heartier version, this salad pairs beautifully with grilled chicken, shrimp, or salmon.

If you enjoy fresh, vibrant dishes like this Asparagus Salad with Oranges & Feta, there are plenty of other bright and flavorful recipes to explore here on the blog. Spring is the perfect time to bring lighter meals to the table, and simple ingredients often create the most memorable flavors.

You might also enjoy these recipes:

• Spring Couscous Salad with Lemon Feta Vinaigrette – another fresh, Mediterranean-inspired salad that pairs beautifully with grilled meats or seafood.
• Fresh Ribbon Salad with Lemon Pesto Vinaigrette – colorful vegetables tossed with a bright, herb-filled dressing.
• Grilled Lemon Herb Mediterranean Chicken Salad – a hearty salad option that’s perfect for lunch or dinner.
• Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing – a flavorful side dish packed with roasted vegetables and bright citrus notes.

Each of these recipes celebrates fresh ingredients and simple preparation, making them perfect companions to seasonal dishes like this asparagus salad.

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Before You Start

Can I make this salad ahead of time?
Yes. You can prepare the asparagus and orange segments ahead of time and assemble the salad shortly before serving.

Do I have to blanch the asparagus?
Blanching softens the asparagus slightly while keeping it vibrant and crisp, but very thin asparagus can be used raw if you prefer.

What type of oranges work best?
Navel oranges or Cara Cara oranges are both excellent choices for their sweetness and color.

How should leftovers be stored?
Store the salad in an airtight container in the refrigerator for up to one day. For best texture, add the feta just before serving.

 

 

 

Summer into Fall: Peach-Cucumber Salad with Citrus & Sumac

A vibrant Peach-Cucumber Salad with citrus, sumac, and herbs—refreshing, simple, and perfect for the summer-to-fall transition.

Summer into Fall: Peach-Cucumber Salad with Citrus & Sumac

As the golden days of summer begin to soften into the crisp edges of fall, I find myself reaching for recipes that bridge the seasons. This Peach-Cucumber Salad with Citrus & Sumac does exactly that—light and refreshing enough for warm afternoons, yet layered with bright herbs and a tangy spice that hint at the richer flavors of autumn ahead. Juicy peaches, cool cucumbers, and creamy avocado are tossed with a citrusy dressing, while basil and mint add a burst of garden freshness. It’s the kind of dish that feels just as at home on a sunny patio as it does on a cozy September evening.

What really makes this salad pop is the addition of sumac, a tangy Middle Eastern spice with a lemony brightness that enhances the sweet peaches and balances the creamy avocado. It may sound exotic, but it’s easy to find in most spice aisles or online, and once you try it, you’ll want to sprinkle it on everything. Best of all, this recipe comes together in minutes with just a handful of late summer produce. I’ve already made it three times in the past two weeks—it’s that flavorful, that simple, and that perfect for savoring every last juicy peach of the season.

Enjoy!

What Ingredients Do I Need?

• Seasoned rice vinegar – this gives the dressing a gentle tang with just the right touch of sweetness.

• Fresh lime juice – a splash of citrus that makes everything taste brighter.

• Sumac – the secret ingredient! It’s tangy, lemony, and brings a little something special you won’t get from lemon juice alone.

• Kosher salt – simple, but it pulls all the flavors together.

• Extra-virgin olive oil – smooth and rich, it mellows out the acidity for the perfect balance.

• Persian or English cucumbers – cool, crisp, and refreshing with every bite.

• Ripe peaches – juicy, sweet, and the absolute essence of late summer.

• Avocado – creamy and buttery, it adds a little luxury to this simple salad.

• Fresh basil leaves – fragrant and slightly peppery, they keep things lively.

• Fresh mint leaves – cool and bright, mint adds that extra refreshing finish.

Substitutions & Variations

If you don't have any ingredient or would like to switch up some of the flavor I've put together some great ideas for you below:

• Peaches: Can’t find ripe peaches? No problem—nectarines or even firm mango chunks work beautifully.

• Cucumbers: If Persian or English cucumbers aren’t available, a regular cucumber will do—just peel and remove the seeds if you like.

• Herbs: Feel free to mix it up! Cilantro, tarragon, or even a little dill can give the salad a new twist.

• Sumac: No sumac? A squeeze of lemon zest or a tiny dash of lemon juice can mimic that bright, tangy flavor.

• Avocado: If you want it lighter, skip the avocado or swap it for chunks of fresh mozzarella or feta for creaminess.

• Dressing tweaks: Play with the citrus—orange or grapefruit juice can add a subtle sweetness and a fun twist on the classic lime.

Kitchen Tips & Notes

• Prep ahead: You can slice the cucumbers and chop the herbs a few hours in advance. Just keep them refrigerated until you’re ready to toss the salad.

• Peach selection: Look for peaches that are slightly soft to the touch—they’ll be juicier and sweeter in the salad.

• Dressing: Whisk the dressing just before serving for the freshest flavor. If you make it ahead, give it a quick shake or stir.

• Mix gently: Avocado bruises easily, so fold it in last and handle the salad gently to keep everything looking beautiful.

• Serving ideas: This salad is fantastic on its own, but it also pairs wonderfully with grilled chicken, fish, or a light grain bowl for a complete meal.

• Make it fancy: For a fun twist, sprinkle a handful of toasted nuts or seeds on top—almonds, pepitas, or pistachios all work nicely.

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No-Cook Sauce, All the Flavor – Marinated Cherry Tomatoes & Angel Hair Pasta

Fresh, vibrant, and ready in 30 minutes! This Marinated Cherry Tomatoes & Angel Hair Pasta recipe is perfect for summer nights, featuring sweet farmers’ market tomatoes, basil, and Parmesan for a light, flavorful dinner.

No-Cook Sauce, All the Flavor – Marinated Cherry Tomatoes & Angel Hair Pasta

Walking through the farmers' market is heaven lately as there has been an irresistible abundance of fresh produce spilling out of their buckets. Last weekend, I came home with a bag with the most luscious cherry tomatoes, each one bursting with sweetness and sun-ripened flavor. I knew I wanted to celebrate their natural freshness—no heavy sauces, no long hours at the stove, just a dish that feels like summer in every bite.

Enter this Marinated Cherry Tomatoes & Angel Hair Pasta, a recipe that proves dinner can be light, bright, and satisfying—without heating up the whole kitchen. The tomatoes are left to marinate in olive oil, lemon juice, basil, and just a hint of crushed red pepper, creating their own luxurious sauce while you boil the pasta. It’s quick, simple, and absolutely perfect for an alfresco dinner on the patio or a breezy poolside evening when all you want is something fresh and easy, but carries a flavor punch.

One twirl of this pasta, with those juicy marinated tomatoes and a generous sprinkle of Parmesan, and you’ll know—it’s the kind of dish that makes summer taste like heaven.

Enjoy!

What Ingredients Do I Need?

• Angel Hair Pasta (Capellini) – Light and delicate, perfect for soaking up the fresh tomato marinade.

• Cherry Tomatoes – Choose ripe, sweet tomatoes from the farmers’ market for peak flavor.

• Shallot & Garlic – Finely sliced and chopped to add a fragrant bite to the marinade.

• Fresh Basil – Brings bright, herbaceous notes; slice some extra for garnish.

• Crushed Red Pepper Flakes – Just enough heat to balance the sweetness of the tomatoes.

• Lemon Juice – Adds zingy freshness and keeps the dish light.

• Extra Virgin Olive Oil – High-quality oil makes a difference—this is your sauce base.

• Parmesan Cheese – Shaved for a salty, nutty finish that melts into the warm pasta.

• Kosher Salt & Black Pepper – Essential for seasoning and balancing all the flavors.

Substitutions and Variations

Substitutions

• Pasta – Substitute spaghetti or thin linguine

• Tomatoes – Use heirloom cherry or grape tomatoes

• Cheese – Swap Parmesan for Pecorino Romano for a sharper bite

• Basil – Try fresh parsley for a twist

Variations

• Add Protein – Top with grilled shrimp, seared scallops, or slices of grilled chicken for a heartier meal.

• Mediterranean Style – Add kalamata olives, capers, or crumbled feta for extra tang.

• Garlic-Lovers Edition – Roast the garlic before adding for a mellow, sweet depth of flavor.

• Zoodle Swap – Replace pasta with zucchini noodles for a light, low-carb variation.

Kitchen Tips & Notes

• Marinating Time – Give the tomatoes at least 10 minutes to release their juices for a natural “sauce.”

• Don’t Overcook the Pasta – Angel hair cooks quickly; keep it al dente so it doesn’t break apart.

• Reserve Pasta Water – If the mixture feels dry, a splash of starchy pasta water helps everything come together.

• Serve Immediately – This dish is best enjoyed fresh while the tomatoes are vibrant and the Parmesan just begins to melt.

    "Set the Mood"    

Picture this: a golden summer evening, a table set outdoors, a cool breeze carrying the scent of basil and lemon through the air. A chilled glass of white wine or sparkling water, maybe a small plate of marinated olives on the side. This dish is meant for alfresco dining—by the pool, on the patio, or wherever the season feels most alive. Pair with a crisp salad, crusty bread, and the simple joy of lingering over a meal that tastes like pure summer.

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