Lemon Pesto Gnocchi with Burrata & Baby Greens

Lemon Pesto Gnocchi with Burrata & Baby Greens is a fresh and vibrant dish that brings together pillowy gnocchi, zesty lemon, herby pesto, and creamy burrata. Ready in just 15 minutes, it’s a simple yet elegant meal ideal for busy weeknights or a light weekend lunch.

Why You’ll Love This Recipe

This dish is a celebration of bold, fresh flavors and satisfying textures. The gnocchi are sautéed to golden perfection, then tossed in bright lemon and pesto for a lively burst of taste. Fresh greens add nutrition and balance, while burrata brings richness and creaminess. It’s quick, meatless, and effortlessly delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• potato gnocchi

• olive oil

• basil pesto (store-bought or homemade)

• lemon zest

• lemon juice

• salt

• black pepper

• baby greens (arugula, spinach, or spring mix)

• fresh burrata cheese

• grated Parmesan cheese (optional)

• red pepper flakes (optional)

Directions

1. Cook the Gnocchi
   Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, typically 2–3 minutes, or until they float to the surface. Drain and set aside.

2. Sauté the Gnocchi
   In a large skillet, heat olive oil over medium heat. Add the drained gnocchi and sauté for 3–4 minutes until they are lightly golden and crispy on the outside.

3. Add Pesto and Lemon
   Reduce the heat to low. Stir in the basil pesto, lemon zest, and lemon juice. Toss well to coat the gnocchi evenly. Season with salt and black pepper to taste.

4. Add Baby Greens
   Gently fold in the baby greens and cook just until wilted, about 1 minute.

5. Serve
   Divide the gnocchi among serving bowls. Tear the burrata over the top and garnish with Parmesan cheese and red pepper flakes, if using. Serve immediately while warm and creamy.

Servings and timing

• Servings: 2–3

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

• Calories: Approximately 430 kcal per serving

Variations

• Vegan Option: Use a dairy-free pesto and replace burrata with a vegan cheese alternative or omit it entirely.

• Add Protein: Top with grilled chicken, shrimp, or chickpeas for extra protein.

• Nut-Free Pesto: Use pumpkin seed or sunflower seed pesto for allergy-friendly modification.

• Herb Variations: Try arugula or kale pesto for a peppery or earthy twist.

• Add Veggies: Mix in roasted cherry tomatoes or zucchini for added texture and flavor.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or olive oil to loosen the sauce. Note that the burrata texture may change slightly upon reheating.

FAQs

Can I use frozen gnocchi?

Yes, just cook it according to the package directions and follow the rest of the recipe as written.

Is burrata the same as mozzarella?

Burrata is similar to mozzarella but has a creamy, soft interior, making it richer and more decadent.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prep the components (cook gnocchi and make pesto) ahead and assemble just before serving.

What kind of pesto works best?

Classic basil pesto pairs perfectly, but variations like arugula or sun-dried tomato pesto also work well.

Can I use lemon juice from a bottle?

Fresh lemon juice is recommended for optimal flavor, but bottled can be used in a pinch.

How do I know when gnocchi is done cooking?

Gnocchi is done when it floats to the surface of boiling water—usually within 2–3 minutes.

Are there gluten-free gnocchi options?

Yes, many stores offer gluten-free gnocchi made with rice or corn flour.

Can I use different greens?

Absolutely—baby spinach, arugula, and spring mix all work well.

What can I substitute for burrata?

Fresh mozzarella or ricotta are good alternatives if burrata is unavailable.

Does this dish keep well?

It keeps for a day or two but is best enjoyed fresh due to the creamy texture of the burrata.

Conclusion

Lemon Pesto Gnocchi with Burrata & Baby Greens is a quick, vibrant dish that delivers gourmet flavor with minimal effort. Whether you’re looking for a satisfying vegetarian dinner or a light, elegant lunch, this recipe brings together freshness, creaminess, and a touch of indulgence—all in under 20 minutes.

Lemon Pesto Gnocchi with Burrata & Baby Greens

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Olivia
• Prep Time: 5 minutes
• Cook Time: 10minutes
• Total Time: 15 minutes
• Yield: 2–3 servings 1x
• Category: Main Course
• Method: Pan-Fried
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This Lemon Pesto Gnocchi with Burrata & Baby Greens is a quick, luxurious vegetarian meal that bursts with fresh flavor. Golden, pan-crisped gnocchi is tossed in zesty lemon pesto, wilted baby greens, and topped with creamy burrata for a dish that’s ready in just 15 minutes—perfect for weeknights or elegant entertaining.

---

Ingredients

Scale 1x2x3x

1 (16 oz) package potato gnocchi
• 2 tablespoons olive oil
• 1/3 cup basil pesto (store-bought or homemade)
• Zest and juice of 1 lemon
• Salt and black pepper, to taste
• 2 cups baby greens (arugula, spinach, or spring mix)
• 1 ball (4 oz) fresh burrata cheese
• 2 tablespoons grated Parmesan cheese (optional)
• Red pepper flakes, for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

• Bring a large pot of salted water to a boil. Cook gnocchi per package directions until they float (2–3 minutes). Drain.

• In a large skillet, heat olive oil over medium heat. Sauté gnocchi for 3–4 minutes until golden and crisp.

• Lower heat and stir in pesto, lemon zest, and juice. Toss to coat. Season with salt and pepper.

• Fold in baby greens just until wilted.

• Serve in bowls. Tear burrata over top, sprinkle Parmesan and red pepper flakes (if using).

• Enjoy warm while the burrata is creamy and fresh.

---

Notes

• For extra richness, drizzle with extra virgin olive oil before serving.

• Swap burrata for fresh mozzarella or ricotta if desired.

• Add toasted pine nuts or walnuts for crunch.