Sunshine Gnocchi Skillet with Lemon-Burrata & Spring Onion Oil
One pan. Three colors. The moment you cut that burrata open — pure content gold.
INGREDIENTS
Roasted Yellow Pepper Sauce
3 large yellow bell peppers
2 tbsp / 30ml olive oil
3 garlic cloves, minced
100ml / ⅓ cup heavy cream
80ml / ⅓ cup vegetable stock
2 tbsp / 30ml fresh lemon juice
1 tsp / 3g lemon zest
½ tsp / 2g fine salt
¼ tsp / 1g white pepper
Pinch of turmeric (color boost, optional)
Gnocchi
500g / 17 oz fresh gnocchi (store-bought or homemade)
1 tbsp / 15ml olive oil
Pinch of salt
To Finish
1 whole fresh burrata (125g / 4.5 oz)
Flaky sea salt
Lemon zest curls
Torn fresh basil leaves
Spring Onion & Basil Oil
4 spring onions, green parts only
20g / ½ cup fresh basil leaves
80ml / ⅓ cup extra virgin olive oil
Pinch of salt
Pinch of sugar
INSTRUCTIONS
Preheat oven to 220°C / 425°F. Place whole yellow peppers on a baking tray.
Roast for 30–35 minutes, turning once, until the skins are charred and blistered all over.
Transfer peppers to a bowl, cover tightly with plastic wrap, and steam for 15 minutes — the skins will slip off easily.
Peel, deseed, and roughly chop the roasted peppers — discard skins and seeds.
Make the spring onion oil: blanch spring onion greens and basil in boiling water for 30 seconds, then immediately plunge into ice water.
Squeeze dry, blend with olive oil, salt, and sugar until vivid green and smooth — strain through a fine sieve for a clean oil.
Heat olive oil in a wide skillet over medium heat, add garlic, and sauté 1–2 minutes until fragrant but not colored.
Add roasted pepper flesh, vegetable stock, and cream — simmer for 5 minutes.
Transfer to a blender and blitz until completely smooth and silky — return to the skillet.
Add lemon juice, lemon zest, salt, white pepper, and turmeric if using — stir and taste to adjust.
In a separate pan, heat olive oil over high heat and sear gnocchi for 2–3 minutes until golden on one side — don’t move them too soon.
Add seared gnocchi directly into the yellow pepper sauce and fold gently to coat every piece.
Simmer together for 2 minutes until the sauce clings to each gnocchi and everything is glossy and thick.
Remove from heat and create a well in the center of the skillet.
Place the whole burrata directly in the center — cold from the fridge, straight into the hot pan.
Bring the skillet to the table and cut the burrata open at the moment of serving — let the stracciatella flood the yellow sauce.
Drizzle spring onion oil generously across the entire surface in long, sweeping strokes.
Finish with flaky sea salt, lemon zest curls, and torn fresh basil — serve immediately while the contrast is still alive.
