Sheet-Pan Gnocchi with Burst Tomatoes, Burrata & Basil Oil

At the Lello table

This is the weeknight dinner that still looks composed enough for company. The oven does the work: gnocchi turns crisp at the edges, tomatoes collapse into their own sauce, and burrata cools the whole plate down at the last minute. Basil oil and lemon sea salt make the finish taste deliberate.

Method

1. Heat the oven to 425°F / 220°C. Place a heavy rimmed sheet pan in the oven while it heats.
2. In a large bowl, toss the unboiled gnocchi, tomatoes and shallots with Heritage olive oil, kosher salt and black pepper until evenly coated.
3. Carefully remove the hot pan. Spread the mixture in one layer, keeping the gnocchi in direct contact with the metal where possible. Roast for 14 minutes without disturbing.
4. Turn the gnocchi and tomatoes with a thin spatula. Scatter over the sliced garlic and roast for 10–14 minutes more, until the gnocchi are golden at the edges and the tomatoes have collapsed into their juices.
5. Transfer the hot mixture and all pan juices to a warm platter. Tear the burrata into four or five generous pieces and nestle it among the gnocchi.
6. Drizzle with basil-infused olive oil only after the platter leaves the heat. Finish with Sicilian lemon sea salt and fresh basil; serve immediately.

The Lello Note

The basil oil is a finishing ingredient, not a roasting fat. Keeping it away from the oven preserves its fresh basil perfume. The Sicilian lemon salt arrives last for the same reason: its citrus fragrance and crystalline texture should remain distinct against the warm tomato and cool burrata.

Substitutions

• Refrigerated gnocchi may be used; begin checking 3–4 minutes earlier because brands vary in moisture.
• Use small fresh mozzarella or a mound of well-drained ricotta in place of burrata.
• Red onion can replace the shallots; slice it thinly so it softens in the same time.
• For gluten-free cooking, choose certified gluten-free shelf-stable gnocchi and verify every package label.
• If Sicilian lemon sea salt is unavailable, combine plain finishing salt with a very fine grating of fresh lemon zest at the table.

To serve

Bring the platter straight to the table while the gnocchi is still crisp and the burrata remains cool at its center. A simple green salad is enough alongside.

Make ahead

Cut the shallots and measure the pantry ingredients ahead. Roast and assemble just before serving for the best contrast between crisp gnocchi and cool burrata.