sheet pan pesto shrimp and gnocchi salad with asparagus, cherry tomatoes and burrata
the world's most elegant and easy sheet pan dinner
I made this as a “oh crap we don’t have much in the fridge but my MIL is on her way !!! ” meal and I was (not to toot my own horn) SO impressed with myself for throwing this together so quickly!!!!! The flavors are delicious, it’s foolproof, and it can be served as a main course for a casual night in or a dinner with friends. It can also be dressed up or down. You can skip the burrata if you are just serving the family and don’t have burrata on hand, or you can glam it up with burrata to wow your guests (who will never know that all you did was throw a bunch of ingredients on a sheet pan and let them cook while you took a shower.)
This recipe is perfect for spring and summer and can be served hot with the cool burrata on top, or cold as a salad. No matter what adventure you choose, you will love it.
I got all of my ingredients at Trader Joe’s for this recipe and used the vegan cashew and basil pesto because I love a hidden veggie moment for my toddler (and myself NGL) but you can use any pesto you like! I ended up using the whole container because I love it, but if I went with traditional pesto with pine nuts and lots of parmesan, I’d adjust to taste since some are more rich than others.
As always, for my paid members, you can find the recipe pdf, grocery list and meal prep lists for casual home meals or dinner parties below the recipe! And if you haven’t joined my monthly menu club yet, I hope you do because it’s awesome!!! HERE is everything you get if you join.
Ok let’s get cooking!
Sheet Pan Pesto Shrimp and Gnocchi Salad with Asparagus, Cherry Tomatoes and Burrata
Serves 4 | Total Time: 30 minutes
Ingredients:
For the sheet pans:
1 lb potato gnocchi (shelf-stable or fresh, I used the gnocchi from Trader Joe’s)
1 lb shrimp, peeled & deveined
2 cloves garlic, minced or grated
1 pint cherry tomatoes
1 bunch asparagus, trimmed & cut into 2-inch pieces (I prefer thinner asparagus for this recipe because it roasts more quickly)
Olive oil, for drizzling
Kosher salt, for seasoning
Black pepper, to taste
½ cup pesto (store-bought or homemade)
For serving:
4 to 6 oz arugula (about 4 cups)
2 tbsp olive oil
2 tbsp balsamic vinegar
8 oz burrata, torn into pieces
Fresh basil, thinly sliced (optional)
Method
Preheat the oven to 425°F.
In a bowl, toss the shrimp with 2 tablespoons of pesto, a generous portion of olive oil (1-2 tbsp,) the grated garlic, and a generous pinch of salt. Toss together. Let it marinate while preparing the vegetables. Use this marinating time to wash and prep the asparagus.
On a sheet pan, toss the gnocchi, whole cherry tomatoes, and asparagus with a generous amount of olive oil, a generous pinch of salt and black pepper. Spread into an even layer on the sheet pan.
On another sheet pan, scatter the marinated shrimp in an even layer. Cook time depends on the size of the shrimp.
Place both sheet pans in the oven and roast for 15 minutes. At 7/8 minutes, check on the shrimp to see how they are doing. If they’re bright pink and opaque, they’re probably done! You can remove them from the oven and let the other tray continue roasting until the gnocchi is slightly crisp and tender.
Remove the shrimp, gnocchi and veggies from sheet pans and add everything to a large bowl. Toss together with pesto. Adjust to taste.
In a salad bowl, toss the arugula with olive oil and balsamic vinegar.
To serve, plate about 1 cup of salad per person. Add the gnocchi/shrimp/veggie mixture to the bowl. Top with torn burrata and a generous drizzle of balsamic. Finish with a pinch of salt and crack of black pepper and enjoy. If using fresh basil, garnish with fresh basil.