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.

Southwestern Chicken Noodle Bowl (Easy One-Pot Dinner)

 

This Southwestern chicken noodle bowl is a flavorful one-pot dinner made with tender chicken, salsa, bell peppers, and angel hair pasta simmered in savory chicken broth. An easy weeknight meal that’s ready in about 30 minutes.

Southwestern Chicken Noodle Bowl (Easy One-Pot Dinner)

I love how some recipes just end up becoming reliable weeknight favorites, and this Southwestern Chicken Noodle Bowl is one of those meals at our house.

It’s simple, hearty, and packed with bold Southwestern flavor thanks to cumin, salsa, and colorful bell peppers. Everything cooks together in one pot, which means less cleanup and a dinner that comes together without a lot of fuss.

I especially love how the angel hair pasta cooks right in the broth, soaking up all that flavor while the chicken stays tender and juicy. The result is a warm, comforting bowl that feels a little like soup and a little like a pasta dish all in one.

If you’re looking for an easy dinner that’s full of flavor and perfect for busy nights, this one definitely deserves a spot in your rotation.

Enjoy!

Ingredients

Chicken Breast - Boneless, skinless chicken breast is cut into thin strips so it cooks quickly and stays tender in the broth.

Ground Cumin & Red Pepper Flakes- Adds Southwestern flavor and some heat to the dish.  

Salt & Black Pepper - Simple seasoning that enhances the flavor of the chicken while it cooks.

Canola Oil - Used to quickly sauté the chicken and garlic before everything simmers together.

Garlic - Fresh garlic adds a wonderful savory aroma and depth of flavor to the dish.

Chicken Broth - A rich, savory base that the pasta cooks in, creating a flavorful broth for the bowl.

Salsa - Adds instant Southwestern flavor, a little acidity, and just the right amount of tomato goodness.

Angel Hair Pasta - Thin pasta that cooks quickly and soaks up the flavorful broth beautifully.

Red & Orange Bell Peppers - add sweetness, color, and a little crunch to the bowl.

Green Onions - These brighten the whole dish and add a fresh finishing flavor.

-- Let’s Make It Together

Start by cutting the chicken breasts into thin bite-size strips. Sprinkle them with cumin, salt, and black pepper so every piece is well seasoned.

Heat one tablespoon of oil in a Dutch oven or large wok over medium-high heat. Once the oil is hot, add half of the chicken along with one clove of garlic. Cook until the chicken is no longer pink in the center, then remove it to a plate. Repeat the process with the remaining oil, garlic, and chicken.

With the pan still over heat, pour in the chicken broth and bring it to a boil. Stir in the salsa and red pepper flakes, then add the angel hair pasta, chopped bell peppers, and green onions.

Let everything boil for about five to six minutes, stirring occasionally, until the pasta is tender.

Return the cooked chicken and any juices back to the pot. Reduce the heat to a gentle simmer, cover, and allow everything to heat through for about five minutes.

Ladle the mixture into bowls and serve warm.

-- Perfecting the Cooking Process

The key to this dish is cutting the chicken into thin strips and cooking it quickly in batches. This keeps the chicken tender and prevents overcrowding in the pan, which helps it cook evenly and develop better flavor before it finishes simmering in the broth.

-- Add Your Touch

This bowl is very flexible and easy to customize.

Add a handful of black beans or corn for extra Southwestern flavor. A sprinkle of fresh cilantro brightens everything up nicely. If you enjoy a little creaminess, try topping each bowl with shredded cheese or a spoonful of sour cream.

For more heat, simply add extra red pepper flakes or a splash of your favorite hot sauce.

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.

If you enjoy easy dinners like this Southwestern Chicken Noodle Bowl, you might also love some of these simple weeknight recipes from my kitchen:

• Crispy Smash Burgers with American Cheese
• Grilled Chicken Avocado Caprese Salad - 30 Minute Meal
• Cozy Pinto Bean Soup

They’re all simple, flavorful meals that come together without a lot of fuss.

Before You Start

Can I use rotisserie chicken instead?
Yes. Simply shred cooked chicken and add it during the final simmering step.

Can I substitute another pasta?
You can use thin spaghetti or broken spaghetti pieces if angel hair isn’t available.

Is this recipe spicy?
It has a mild kick from the red pepper flakes and salsa, but you can easily adjust the heat to your taste.

Can leftovers be reheated?
Yes. The pasta may absorb some of the broth, so adding a splash of extra broth when reheating works well.

 

 

 

Italian Market Chopped Salad with Parmesan & Artichokes

 

A vibrant Italian-inspired chopped salad with artichokes, white beans, Parmesan, and crisp vegetables—perfect for a quick, healthy lunch or dinner.

Italian Market Chopped Salad with Parmesan & Artichokes

When the days get warmer, there’s nothing we reach for more than a crisp, satisfying salad. This Italian Market Chopped Salad is my upgraded take on a classic favorite. Tender artichokes, sweet bell peppers, and creamy cannellini beans give it substance, while crisp Romaine and juicy grape tomatoes keep it fresh and vibrant. Every bite has a delightful crunch and a burst of Mediterranean-inspired flavor that makes it feel like a little celebration in a bowl.

What I love most is how effortlessly it comes together. You can toss it in a single bowl, and most of the ingredients are either fresh from the market or pantry staples you probably already have. It’s the perfect mix of convenience and freshness, a lunch (or side) that’s quick, wholesome, and so satisfying you’ll actually look forward to making it.

The dressing really sets this salad apart. A creamy, tangy mix of mayonnaise, white wine vinegar, olive oil, and Italian seasoning coats every ingredient without weighing it down. Quick-pickled red onions add a pop of sweetness and brightness, balancing the heartier flavors and giving the salad a playful, unexpected lift. This isn’t just a salad—you’ll find yourself coming back to it again and again.

Enjoy!

What Ingredients Do I Need?

Produce:

• Red onion
• Romaine lettuce
• Grape tomatoes
• Orange bell pepper
• Italian parsley

Pantry Staples:

• Brown sugar
• White wine vinegar
• Extra virgin olive oil
• Italian seasoning
• Kosher salt
• Black pepper

Canned/Jarred:

• Cannellini beans
• Marinated artichoke hearts

Dairy:

• Mayonnaise
• Parmesan cheese

Substitutions and Variations

If you don't have a particular ingredient or want to change this up to suit your taste check out some of the suggestions below.

• Greens: Swap Romaine for arugula, baby spinach, or mixed spring greens.

• Beans: Try chickpeas or butter beans instead of cannellini beans.

• Cheese: Replace Parmesan with Pecorino Romano, feta, or shaved Asiago.

• Veggies: Roasted red peppers or cucumbers can replace bell pepper for a twist.

• Dressing: Use Greek yogurt instead of mayonnaise for a lighter version.

Kitchen Tips and Notes

• Quick-pickled onions: Let the onions sit in the vinegar mixture for at least 10 minutes to develop flavor.

• Prep ahead: Beans and chopped vegetables can be prepped a day in advance; toss with dressing just before serving.

• Texture balance: Keep the Parmesan shredded and add it at the last minute to maintain a fresh bite.

• Serving suggestion: This salad works beautifully as a side or as a main with added grilled chicken or shrimp.

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💬 Let’s Chat!

Have you tried this salad? What are your favorite summer salad ingredients? Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

    RECIPE IS DOWN BELOW👇     

Ultimate Mediterranean Pasta Salad – Easy Side Dish for BBQs & 4th of July

This Ultimate Mediterranean Pasta Salad is the perfect easy make-ahead side dish for BBQs, potlucks, and 4th of July celebrations—fresh, zesty & crowd-pleasing!

 

Ultimate Mediterranean Pasta Salad – Easy Side Dish for BBQs & 4th of July

Every year, as the 4th of July rolls around, I find myself reaching for recipes that are bright, bold, and built for sharing. You know the ones—dishes that hold their own at the cookout table, that can chill in the fridge while you chase sparklers or man the grill, and still wow everyone when it’s time to eat. This Ultimate Mediterranean Pasta Salad is that dish.

It’s become my go-to for summer gatherings: a colorful, crave-worthy mix of tender rotini, juicy tomatoes, crunchy cucumbers, sweet peppers, and salty bites of feta and salami. But what really ties it together? A zesty lemon-herb dressing with a touch of honey, sumac, and paprika—it’s bold, tangy, and completely irresistible. Whether you're heading to a 4th of July potluck, planning a backyard BBQ, or just want a make-ahead meal that brings the sunshine, this pasta salad checks every box.

Enjoy!

What Ingredients do I need?

Pantry/Dry Goods

• Rotini pasta
• Sun-dried tomatoes (packed in oil)
• Extra virgin olive oil
• Red wine vinegar 
• Honey
• Dijon mustard
• Dried Italian herb blend
• Paprika
• Sumac
• Sea salt
• Black pepper

Deli/Cheese

• Feta cheese (crumbled)
• Beef Genoa salami (sliced or stick-style)

Produce

• Cherry or grape tomatoes
• Persian cucumbers
• Orange bell pepper
• Red bell pepper
• Small red onion
• Fresh basil
• Lemons (for juice and zest)

Substitutions and Variations

Substitutions

• Pasta:  Instead of rotini: Fusilli, penne, farfalle, or cavatappi

• Cherry or Grape Tomatoes:  Chopped Roma or vine tomatoes (remove excess juice/seeds)

• Persian Cucumbers:  English cucumber (peeled if preferred) or regular cucumber (remove seeds)

• Orange & Red Bell Peppers:  Any bell pepper color or use roasted red peppers for a smoky flavor

• Red Onion:  Shallots (milder) or sweet yellow onion (thinly sliced)

Variations

• Vegetarian Delight:  Omit the salami and add chickpeas or white beans for protein.  Toss in kalamata or green olives for a salty punch.

• Herb Garden Twist:  Swap basil with a mix of mint, parsley, and dill for a fresh, herby take.  Add a sprinkle of lemon zest just before serving for brightness.

• Grain Swap:  Swap pasta with orzo, couscous, quinoa, or farro for a different texture or a gluten-free option.

Kitchen Tips and Notes

• Cook pasta just to al dente: Slightly firm pasta holds up better once chilled and tossed in dressing—no mushy bites here!

• Use the good olive oil: Since the dressing is raw and lemon-forward, a high-quality extra virgin olive oil makes a big difference in flavor.

• Toss dressing just before serving (if prepping ahead): This keeps the salad vibrant and prevents sogginess. Or reserve a few spoonfuls to refresh the salad right before serving.

• Double the dressing: It keeps well in the fridge for up to a week and tastes great drizzled on grilled chicken, veggies, or even grain bowls.

• Store in an airtight container in the fridge for up to 3–4 days. The flavors will deepen as it rests!

• Freshen it up before serving: Pasta can absorb dressing as it sits, so revive it with a splash of olive oil, lemon juice, or a spoonful of leftover dressing.

🔥BBQ Hosting Tips – Stress-Free, Crowd-Pleasing, and Fun

Throwing a backyard BBQ doesn’t have to mean sweating over the grill all day or scrambling at the last minute. With a little prep and a few smart hosting tricks, you can enjoy the party right along with your guests. Here are some of my go-to tips for effortless and memorable summer gatherings:

1. Prep Sides the Day Before:  Make-ahead dishes (like this Mediterranean pasta salad!) are lifesavers. Cold salads, dips, and marinated veggies can all be prepped a day in advance, saving you time and fridge space on party day.

2. Keep Drinks Cold & Easy to Grab:  Fill a cooler or drink tub with ice and stock it with sparkling water, lemonade, sodas, and maybe a signature mocktail or punch. Label it clearly and station it away from the cooking zone to avoid crowding the grill.

3. Plan a Simple, Grilled Main Dish:  You don’t need five kinds of meat. Choose 1–2 main proteins—like burgers and chicken—or go plant-based with grilled veggie skewers or portobello mushrooms. Simpler menus = happier hosts.

4. Create a Serve-Yourself Station:  Set up a buffet-style layout where guests can build their own plates. Include condiments, toppings, utensils, and napkins in one place so people don’t have to ask (or interrupt you) mid-flip.

5. Add Ambience with Music & Lighting:  A fun playlist and a few strings of patio lights or lanterns can instantly elevate the atmosphere. Bonus: citronella candles or herbs like rosemary and mint can help keep bugs at bay while setting the mood.

6. Prep for Clean-Up Ahead of Time:  Place labeled bins for recycling, and trash where guests can find them easily. Keep a stash of wet wipes and paper towels nearby—you’ll thank yourself later.

Bonus: Don’t Try to Do It All:  Let guests bring drinks, dessert, or chips. Most people want to help, and it makes the party feel more relaxed and communal.

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