Mediterranean Lemon Pesto Burrata Gnocchi with Roasted Veggie Crunch
This Mediterranean lemon pesto burrata gnocchi is the kind of dish that feels indulgent yet fresh at the same time. Soft, pillowy gnocchi are coated in a bright lemon pesto, topped with creamy burrata, and finished with a tray of golden roasted vegetables that add texture and depth. It brings together classic Mediterranean flavors in a modern, comforting bowl that works just as well for a relaxed dinner as it does for entertaining. Every element plays a role, from the citrusy pesto to the crisp vegetables and rich cheese.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes
Servings: 4
Ingredients
For the roasted veggie crunch
1 red bell pepper, chopped
1 small zucchini, sliced
1 red onion, thinly sliced
1 cup cherry tomatoes
2 tablespoons extra virgin olive oil
½ teaspoon dried oregano
½ teaspoon smoked paprika
Salt and freshly ground black pepper
For the lemon pesto
1½ cups fresh basil leaves
¼ cup grated Parmesan cheese
¼ cup toasted pine nuts or almonds
Zest of 1 lemon
Juice of ½ lemon
1 small garlic clove
⅓ cup extra virgin olive oil
Salt, to taste
For the gnocchi
500 g (18 oz) potato gnocchi
2 balls burrata cheese
Fresh basil or parsley, for garnish
Optional: extra lemon zest and cracked pepper
Instructions
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Place bell pepper, zucchini, onion, and cherry tomatoes on the tray.
Drizzle with olive oil, season with oregano, smoked paprika, salt, and pepper, and toss well.
Roast for 25–30 minutes, stirring once, until vegetables are golden and slightly crisp at the edges.
While the vegetables roast, prepare the lemon pesto by adding basil, Parmesan, nuts, lemon zest, lemon juice, garlic, and salt to a food processor.
Pulse briefly, then slowly drizzle in olive oil until smooth but still textured. Adjust seasoning to taste.
Bring a large pot of salted water to a boil and cook gnocchi according to package instructions.
Reserve ¼ cup of cooking water, then drain the gnocchi.
Return gnocchi to the pot and gently toss with lemon pesto, adding a splash of reserved water if needed.
Serve gnocchi topped with roasted vegetables, torn burrata, fresh herbs, and extra lemon zest if desired.
Tips
Roast vegetables until deeply golden for maximum flavor.
Do not over-blend pesto; a slightly coarse texture works best.
Salt the gnocchi water well to season from within.
Add pasta water gradually to loosen the sauce.
Tear burrata just before serving to keep it creamy.
Use fresh basil for the brightest pesto flavor.
Taste pesto before mixing and adjust lemon or salt.
Serve immediately for the best texture contrast.
A wide bowl helps distribute toppings evenly.
Finish with cracked black pepper for balance.
Variations
Add roasted broccoli or asparagus to the veggie mix.
Replace basil with arugula for a peppery pesto.
Use sun-dried tomatoes blended into the pesto.
Swap burrata for fresh mozzarella if needed.
Add chili flakes for gentle heat.
Use whole wheat or gluten-free gnocchi.
Add olives for a salty Mediterranean note.
Replace pine nuts with walnuts or pistachios.
Finish with grated lemon zest and Parmesan.
Add grilled chicken or shrimp for a protein boost.
Q&A
Can I make pesto ahead of time?
Yes, store it refrigerated for up to 3 days.
Is burrata necessary?
It adds creaminess, but fresh mozzarella also works.
Can I reheat leftovers?
Yes, gently reheat with a splash of water.
Is this dish vegetarian?
Yes, it is fully vegetarian.
Can I use store-bought pesto?
You can, but fresh lemon pesto gives better flavor.
What vegetables roast best here?
Zucchini, peppers, onions, and tomatoes work beautifully.
How do I keep gnocchi from sticking?
Toss with sauce immediately after draining.
Can I make it vegan?
Yes, use dairy-free pesto and skip burrata.
Does lemon overpower the dish?
No, it adds brightness without being sharp.
What can I serve alongside?
A green salad or crusty bread pairs well.
Nutrition
(Approximate per serving)
Calories: 520–560
Carbohydrates: 55 g
Protein: 14 g
Fat: 28 g
Fiber: 6 g
Sodium: moderate
Conclusion
Mediterranean lemon pesto burrata gnocchi with roasted veggie crunch brings together comfort and freshness in a way that feels effortless yet refined. The creamy burrata melts into the lemony pesto, while the roasted vegetables add contrast and depth. It is a dish that celebrates simple ingredients, bold flavors, and the joy of sharing a beautiful bowl of food. Perfect for both everyday meals and special occasions, it is one recipe you will come back to again and again.