There are two types of gnocchi you’ll usually find in the grocery store. The shelf-stable kind that you find near the dry pasta that must be boiled, and the type you find in the refrigerated section near the
Contents
ravioli and tortellini. This refrigerated gnocchi can be simply heated through in a pan or, in this easy recipe, roasted in the oven.
Ingredients
- 4red, orange, or yellow bell peppers, roughly chopped
- 1(12-oz.) package fresh gnocchi
- 3cloves garlic, minced
- 3 tbsp.extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- Pinch crushed red pepper flakes
- 4 oz.burrata, torn into pieces
- 1/2 c.fresh basil leaves, torn
- 1 1/2 tbsp.balsamic glaze (1/4 c. balsamic vinegar simmered for about 10 minutes)
Directions
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- Step 1
Position a rack in the center of the oven and preheat to 425º. Add bell peppers, gnocchi, and garlic to a large sheet pan and toss to coat with 2 tablespoons oil, salt and pepper to taste, and red pepper flakes.
- Step 2Roast for 30 minutes, tossing halfway through, until peppers are totally softened and gnocchi have started to brown.
- Step 3Top with burrata and basil and drizzle with remaining 1 tablespoon oil and balsamic glaze.
- Step 1
