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
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)
Instructions
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Bring a large pot of salted water to a boil. Cook gnocchi per package directions until they float (2–3 minutes). Drain.
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In a large skillet, heat olive oil over medium heat. Sauté gnocchi for 3–4 minutes until golden and crisp.
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Lower heat and stir in pesto, lemon zest, and juice. Toss to coat. Season with salt and pepper.
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Fold in baby greens just until wilted.
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Serve in bowls. Tear burrata over top, sprinkle Parmesan and red pepper flakes (if using).
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Enjoy warm while the burrata is creamy and fresh.
Notes
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For extra richness, drizzle with extra virgin olive oil before serving.
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Swap burrata for fresh mozzarella or ricotta if desired.
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Add toasted pine nuts or walnuts for crunch.
