Description
A quick and comforting creamy tomato gnocchi dish topped with fresh burrata and basil.
Ingredients
Scale
- 1/4 cup extra-virgin olive oil
- 6 to 8 garlic cloves (peeled and lightly crushed)
- 2 pints cherry tomatoes
- 1/2 tsp red pepper flakes (optional)
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/2 cup heavy cream
- 2 (16-oz.) packages potato gnocchi
- 2 (4-oz.) balls fresh burrata cheese
- 1/2 cup fresh basil leaves (sliced or torn)
Instructions
- Bring a large pot of salted water to a boil.
- In a large skillet, heat olive oil over medium-low heat and cook garlic until fragrant, about 1-2 minutes.
- Add cherry tomatoes to the skillet and cook until soft and bursting, about 5-7 minutes.
- Season with red pepper flakes, kosher salt, and black pepper, and let simmer for another minute.
- Lower the heat and pour in the heavy cream. Simmer gently for 2-3 minutes until thickened.
- Add gnocchi to boiling water and cook until they float, about 2-3 minutes, then reserve 1/2 cup pasta water and drain.
- Toss cooked gnocchi into the skillet with the sauce, adding reserved pasta water if needed.
- Gently stir in torn basil leaves and dollops of burrata cheese, then remove from heat.
- Serve immediately, garnished with fresh basil and a drizzle of olive oil.
Notes
For a more decadent touch, sprinkle grated parmesan on top and serve with garlic bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: gnocchi, creamy, tomato, burrata, quick meal