Creamy Tomato Gnocchi Burrata (Print-Friendly Version)
Tender gnocchi bathed in a creamy tomato sauce with fresh burrata and basil for a quick, flavorful meal.
# What You'll Need:
→ Sauce
01 -
60 ml extra virgin olive oil
02 -
8 cloves garlic, finely chopped
03 -
500 g cherry tomatoes
04 -
120 ml heavy cream
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
Optional: 0.5 to 1 tsp crushed red pepper flakes
→ Main
08 -
500 g potato gnocchi
→ Garnish
09 -
125 g burrata cheese
10 -
Fresh basil leaves, to garnish
# How to Make It:
01 -
Heat the olive oil in a large skillet over medium-low heat. Add chopped garlic and cook until fragrant, approximately 3 minutes. Increase heat to medium, add cherry tomatoes and cook, stirring occasionally, until at least half have burst and broken down, about 10 minutes. Stir in heavy cream, crushed red pepper flakes if using, salt, and black pepper.
02 -
Meanwhile, cook gnocchi in a large pot of salted boiling water according to package instructions until al dente. Reserve 120 ml of pasta cooking water before draining.
03 -
Transfer the drained gnocchi along with reserved pasta water into the skillet with the tomato cream sauce. Toss gently until the sauce is glossy and evenly coats the gnocchi.
04 -
Remove the skillet from heat. Tear the burrata cheese into pieces and distribute over the gnocchi. Garnish with fresh basil leaves before serving.
# Additional Tips:
01 -
Add salt adequately to the sauce to enhance flavor. Burrata should be added off heat to preserve its creamy texture.
02 -
For gluten-free option, substitute potato gnocchi with chickpea or cauliflower gnocchi.