There are two types of gnocchi you’ll usually find in the grocery store. The shelf-stable kind that you find near the dry pasta that must be boiled, and the type you find in the refrigerated section near the

ravioli and tortellini. This refrigerated gnocchi can be simply heated through in a pan or, in this easy recipe, roasted in the oven.

It is one of our favorite ways to prepare gnocchi. Roasting gives the pasta a slightly browned exterior while still maintaining a pillowy, chewy interior. To accompany the gnocchi, we are utilizing the flavors of caprese without relying on the seasonality of tomatoes. Enter beautiful and perfectly sweet bell peppers.

Roasting the peppers with the gnocchi, some minced garlic, and a bit of olive oil could be a delicious meal on its own, but we add a bit of fresh basil and some balsamic glaze to bring some herbaceousness and acidity. And sure, we could have opted for just standard mozzarella, but using burrata delivers a creamy richness that we think is unmatched.