Balsamic Roasted Vegetable Gnocchi with Burrata

Balsamic roasted vegetable gnocchi with burrata is a simple vegetarian dish, bursting with flavors. Ready in 30 minutes, it is sure to become a family favorite!

Here’s a quick dinner recipe for busy days you’ll want to add to your weekly dinner rotation. It features some gnocchi, generously coated in a caramelized balsamic reduction, and tossed together with summer roasted vegetables. The dish comes with freshly grated Parmesan cheese, fresh basil, and some creamy burrata scattered over the gnocchi.

While the veggies are roasting in the oven, sauté the gnocchi in a skillet and prepare the balsamic reduction. You’ll then be ready to assemble the dish and serve right away. You’ll love the contrast between sweet and salty flavors that make this dish taste fancy, while it’s actually very easy to make. Bon appétit!

What goes into roasted vegetable gnocchi?

• Gnocchi. For best results, I recommend fresh/refrigerated potato gnocchi rather than shelf-stable gnocchi, but both options work.
• Summer veggies (eggplants + zucchini + red bell peppers + red onions + cherry tomatoes). You can use all of them, or choose the ones you have at hands. Chop the vegetables evenly and roast in the oven until crispy-golden on the outside and soft-tender inside.
• Balsamic vinegar. It brings some sweet and sour notes to these roasted vegetable gnocchi.
• Butter. I prefer unsalted butter, since I already use salt and pepper in the recipe, but there is no harm in using salted butter if you prefer.
• Garlic. It seems like the recipe uses a lot of garlic, but i’s an important part of the balsamic-butter sauce.
• Herbs. Dry oregano will bring up the flavors of the roasted veggies, while the chopped fresh basil will add some very refreshing notes to the dish.
• Burrata cheese. Scatter it over the gnocchi when ready to serve. For a cheaper version, you can replace with spoonfuls of ricotta cheese, feta cheese, or bocconcini.

A 3-step recipe

• Start with roasting the veggies. Add all the chopped vegetables (except the cherry tomatoes) in an even layer in a baking sheet and roast for 15 minutes. Make room on the baking sheet to add the cherry tomatoes, and roast 15 more minutes, tossing once halfway through.
• Meanwhile, sauté the gnocchi in a skillet with some olive oil. Set aside.
• Prepare the balsamic-butter reduction with garlic, then add the gnocchi back to the skillet. Toss well. Add the roasted veggies, fresh basil. Give a good toss, and served with scattered burrata.

Recipe variations

This roasted vegetable gnocchi make a very forgiving dish, and once you made it once you easily guess how many possible variations you can create out of it. Here are just a few suggestions to consider:

• Replace gnocchi with regular pasta. Any kind of pasta works (think rigatoni, penne, etc.). If doing so, you can add a few spoonfuls of the cooked pasta water to the sauce to thicken it slightly.
• Use pesto rosso or basil pesto instead of the balsamic reduction, for a quicker version with slightly different flavors.
• Use different herbs. Thyme, rosemary or herbes de Provence would bring slightly different flavors to the dish. You could also add a little bit of cumin.
• Use fall roasted vegetables instead. A mix of roasted butternut squash, Brussels sprouts, rainbow carrots would do very well instead of the summer veggies.

More family-favorite pasta:

• Lemon Butter Pasta with Burrata
• Vegan Lentil Bolognese
• Creamy Spinach and Mushroom Pasta Bake
• Mushrooms and Brussel Sprouts Gnocchi
• Roasted Red Pepper Pasta

Balsamic Roasted Vegetable Gnocchi with Burrata

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• Author: Delphine Fortin
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Diet: Vegetarian

Balsamic roasted vegetable gnocchi with burrata is a simple vegetarian dish, bursting with flavors. Ready in 30 minutes, it is sure to become a family favorite!

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Ingredients

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For the roasted vegetables:

• 2 medium zucchini, chopped into similar-size chunks
• 1 small eggplant, chopped into similar-size chunks
• 1 red bell pepper, chopped into similar-size chunks
• 1 small red onion, sliced into wedges
• 3 Tablespoons olive oil, divided
• 1 pound (450g) cherry tomatoes
• 1 Tablespoon dry oregano
• Salt and Freshly ground pepper

For the gnocchi:

• 1 pound (450g) uncooked potato gnocchi
• 4 Tablespoons unsalted butter
• 5 garlic cloves, minced
• ¼ teaspoon crushed red pepper flakes (optional)
• 1 pinch of salt
• 2 Tablespoons balsamic vinegar
• 1 teaspoon honey
• Freshly-grated Parmesan cheese, for serving
• 3 Tablespoons fresh basil, finely chopped, plus extra for serving
• 8 ounces (225g) burrata cheese (optional)*

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. For the roasted vegetables. Combine the zucchini, eggplant, bell pepper and red onion in a large mixing bowl. Add the dry oregano, season with salt and pepper, and drizzle with 2 Tablespoons olive oil. Toss to combine, then arrange the vegetables in an even layer on the prepared baking sheet, making sure they do not overlap. Roast for 15 minutes.
3. Meanwhile, toss the cherry tomatoes in the mixing bowl with the remaining olive oil, and season with salt and pepper. Add the cherry tomatoes to the baking sheet, gently scooting the vegetables to make room for the tomatoes. Roast for 10 to 15 more minutes, or until the cherry tomatoes are (almost) bursting.
4. For the gnocchi. While the roasted vegetables are in the oven, heat one Tablespoon olive in a large skillet placed over medium high heat. Add in the gnocchi and gently sauté for a couple of minutes, stirring often, until golden and crisp. Transfer to a shallow dish and set aside.
5. For the balsamic reduction. Wipe the skillet. Add butter and heat over medium heat until it is completely melted and begins to foam. Add the garlic, crushed red pepper flakes, and sauté for one minute, stirring often to prevent the garlic from burning. Turn off the heat, add the balsamic vinegar, honey, and stir to combine. Add the skillet back to low-medium heat, and simmer for a couple of minutes, or until the balsamic reduction thickens slightly.
6. For assembling. Add the gnocchi back to the skillet. Add all of the roasted veggies, fresh basil, and toss gently until combined. Scatter the burrata over, and serve immediately, with freshly grated Parmesan cheese and extra basil. Enjoy!

Notes

* For a cheaper option, you can replace the burrata cheese with spoonfuls of fresh ricotta spooned over each plate. Creamy and delicious!

Cheese, Eggplant, Family-Friendly, Pasta, Pasta & Noodles, Quick & Easy, Spring, Summer, Vegetarian, Zucchini

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Lastly, if you make this Balsamic Roasted Vegetable Gnocchi with Burrata, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!