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.

Grilled London Broil with Grilled Nectarine, Corn, Tomato, and Burrata Salad

Two killer summer grilled dishes to enjoy featuring marinated grilled London Broil and a fresh salad filled with summer produce and burrata cheese!

Grilled London Broil with Grilled Nectarine, Corn, Tomato, and Burrata Salad

Here's another quick 30 minutes "summer" meal!  London Broil is on the menu today and we will be marinating and grilling this large cut of meat.  (see below for more on London Broil)  I've got a fantastic marinade that enhances the beefy flavor but is also great on chicken and pork.  It's a quick marinade that you can do on the counter while you are getting salad ready.  

The other fabulous part of the meal is the salad.  Sometimes the most delicious salads are the easiest to assemble.  By grilling nectarines and corn you bring out their natural sweetness.  Add in some wedges of tomato, chopped green leaf lettuce, and tear up a couple of balls of burrata cheese to make this heavenly salad.  Top it with an easy balsamic vinaigrette and you have one heck of a salad.  I mean the flavors...I am obsessed with this salad!

Enjoy!

What is London Broil?

London Broil is typically a large cut of beef that is very lean and often tougher than other cuts of steak.  To combat this you need to keep the cooked temperature on the rare to medium side and slice the cooked meat across the grain in to long strips.  This will cut the connective tissues and make the meat tender to the bite.  It has a wonderful meaty flavor and since it is a large cut of beef (between 1 - 2 pounds) it will feed several people.

What Ingredients do I need?

London Broil and marinade:

• London Broil

• olive oil

• balsamic vinegar

• soy sauce

• Worcestershire sauce

• garlic cloves

• red pepper flakes

• Italian seasoning

Salad:

• nectarines

• tomatoes

• green leaf lettuce

• corn on the cob

• burrata cheese

• olive oil - extra virgin is best for a dressing

• honey

• Dijon mustard

• garlic cloves

Substitutions and Variations

• Cuts of Protein:  use this marinade on different cuts of meat such as chicken or pork.

• Can't find London Broil?  try a flank steak or a Top Sirloin

• Stone Fruit:  substitute the nectarines for peaches or plums

• Greens:  change up the greens for romaine or red leaf lettuce

• Cheese:  swap out chunks of balls or mozzarella for the burrata cheese

Kitchen Tips and Notes

• London Broil: most stores carry a type of meat they call London Broil.  This may be some sort of top round.  If unavailable use a flank steak instead.

• Cutting the Steak:  check the steak to see which way the grain is running then cut across it slicing in thin strips on an angle.  Example if the grain is running horizontally along the length of the steak you need to slice vertically in thin slices across that horizontal grain.

• Use fruit that is moderately ripe:  fruit should be slightly firm so that it holds up on the grill.  The grill will caramelize the sugars in the fruit and make is break down.  If  you are using really ripe fruit it may become mushy when grilling.

• Cut the nectarines in quarters:  You want larger slices so that the fruit doesn't fall through the grates and even if using a grill pan smaller slices tend to fall apart easier.

• Side Dishes:  I served this with some basmati rice, but roasted potatoes or even fries would be a great side dish.

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London Broil (and Marinade)

serves 4

2 pound top round for London Broil
1/3 cup extra virgin olive oil
1/4 cup soy sauce
1/4 cup Balsamic vinegar
2 Tablespoons Worcestershire sauce
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 Tablespoon Italian seasoning

In a zip lock bag add the ingredients for the marinade.  Add the steak in the bag and seal, pressing out any excess air.  Massage the marinade into the steak by flipping the steak over in the bag.  Allow to sit on the counter 30 minutes while it comes to room temperature.  

Remove the steak from the marinade and grill (outdoors on indoor on a grill pan) over medium-high heat about 6-8 minutes per side for a 1 1/2" thick steak for medium doneness. (around 145 degrees).  Remove from the grill and all to rest covered in foil for 6-7 minutes.  

Slice the steak thinly against the grain.  Serve immediately.

Grilled Nectarine, Corn, Tomato, and Burrata Salad

serves 4

1 head Green leaf lettuce, chopped
2 ears of corn, shucked
2-3 nectarines, pitted and quartered
2-3 Roma tomatoes, cored, and quartered

1-2 balls of burrata cheese

Balsamic Vinaigrette:
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 Tablespoon honey
2 Tablespoons Dijon mustard
2 garlic cloves, minced
salt & pepper to taste

Combine the vinaigrette ingredients in a jar and shake well.  Set aside.

Brush olive oil on the cuts sides of the fruit.  On an outdoor pan or indoor grill pan over medium high heat grill the nectarine slices and the ears of corn until they are browned with grill marks.  The nectarines will start to caramelize.  Remove from the grill.  Cut the kernels off the ears of corn.

Arrange salad on a platter placing the lettuce as the base.  Top with grilled nectarines, sliced tomatoes, and grilled corn.  Rip apart a couple of balls of burrata cheese on top and spread around the salad.  Drizzle with the vinaigrette.