Crispy Gnocchi with Burrata & Pesto
Course:
Dinner
Ingredients
Tray #1 (cast iron)
- 2 tablespoons Olive Oil
- 250 grams Gnocchi
- 100 grams Butter Beans
- 1 Red Onion (large chunks)
- 1 teaspoon Paprika
- 1 teaspoon Dried Oregano
- Chilli Flakes
- Salt
- Black Pepper
- 2 cloves Garlic (I put them in the pot)
Tray #2 (glass)
- 400 grams Cherry Tomatoes (halved)
- 80 grams Sun-Dried Tomatoes (diced)
- 100 grams Butter Beans
- 1 tablespoon Olive Oil
- Salt
- Black Pepper
Pesto
- 1 clove Garlic
- 15 grams Pine Nuts
- 30 grams Fresh Basil Leaves
- 20 grams Parmesan Cheese
- 30 millilitres Olive Oil
- 0.25 Lemon Juice
Topping
- 50 grams Burrata (room temp; optional)
Notes
Inspired by The Greatest Traybake Cookbook Ever -- page 166.
Try cottage cheese next time
Steps
- Preheat the oven to 180C fan (with cast iron inside) and remove the burrata from the fridge to bring it up to room temperature.
- Combine tray #1 ingredients, mixing well. Add to cast iron tray. Note that half the butter beans go in here.
- Combine tray #2 ingredients, mixing well. Add to glass tray. Note that half the butter beans go in here.
- Roast in the oven for 30-35 minutes. Stir halfway. You may also wish to switch which tray is on top/bottom at this time.
- Meanwhile, make the pesto using a pestle and mortar:
- Add garlic + some rock salt and mash.
- Add pine nuts and mash.
- Add basil and mash.
- Add parmesan and mash.
- Spoon out into a bowl and add the olive oil and lemon juice. Mix thoroughly. Add 1tbsp water if necessary to loosen it.
- Remove the tray from the oven. Splash over the red wine vinegar (or lemon) and mix it up a little.
- Rip the burrata over the top and spoon in the pesto.
Source: https://dishingouthealth.com/sheet-pan-pesto-gnocchi/