Ingredients
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1 (16 oz) pkg shelf-stable potato gnocchi
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1 small red onion
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1 (16 oz) pkg sliced baby bella mushrooms
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3 tbsp olive oil
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1 (8 oz) pkg burrata cheese
Steps
1
Preheat oven to 425°F. Line a rimmed baking sheet with parchment. Separate the gnocchi into individual pieces on baking sheet. Halve and slice the red onion into thin wedges. To baking sheet, add red onion and mushrooms. Drizzle with the oil, season with salt and pepper, and toss to combine. Spread gnocchi mixture in an even layer.
2
Roast 20–30 min., until mushrooms and gnocchi are both tender, stirring halfway through. Remove from oven. Tear the burrata into pieces and add to sheet pan on top of gnocchi mixture. If desired, stir around to get burrata melty. Serve immediately.
Tips
Garnish with chopped parsley, if desired.
