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Balsamic Roasted Vegetable Gnocchi with Burrata

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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!
  • 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!

Ingredients

Scale

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)*

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!

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https://www.delscookingtwist.com/balsamic-roasted-vegetable-gnocchi-with-burrata/