Description
A quick and comforting 30-minute recipe for creamy tomato gnocchi topped with fresh burrata cheese, bursting with flavors of garlic, cherry tomatoes, and fresh basil. This dish combines tender potato gnocchi in a luscious tomato cream sauce, perfect for a satisfying weeknight meal.
Ingredients
Scale
Sauce
- 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
Pasta
- 2 (16-oz.) packages potato gnocchi (DeLallo brand recommended)
Toppings
- 2 (4-oz.) balls fresh burrata cheese
- 1/2 cup fresh basil leaves, sliced or torn
Instructions
- Prepare the sauce: Start by bringing a large pot of salted water to a boil. While waiting, heat olive oil in a large skillet over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes, being careful not to burn it. Increase heat to medium and add the cherry tomatoes. Cook, stirring occasionally, until most tomatoes break down and the sauce becomes jammy, about 10 to 12 minutes. If garlic begins to burn, reduce heat back to medium-low. Season the sauce with red pepper flakes (optional), kosher salt, and black pepper. Reduce heat to medium-low and stir in the heavy cream until combined.
- Cook the gnocchi: Once the water boils, add the gnocchi and cook according to package instructions until they are al dente, usually about 2 to 3 minutes. Reserve 1/2 cup of the pasta cooking water before draining the gnocchi.
- Combine gnocchi and sauce: Transfer the drained gnocchi and reserved cooking water to the skillet with the tomato cream sauce. Toss continuously over medium heat for about 2 minutes until the sauce thickens and becomes glossy, coating the gnocchi well. Stir in most of the fresh basil, saving some for garnish.
- Add burrata and serve: Break the burrata balls into small pieces and scatter them evenly over the gnocchi. Remove the skillet from heat and garnish with the reserved basil leaves. Serve immediately while warm and creamy.
Notes
- For a spicier kick, increase the red pepper flakes according to your preference.
- If fresh burrata is unavailable, fresh mozzarella can be used as a substitute.
- Make sure to reserve some pasta cooking water; the starch helps thicken the sauce and bind it to the gnocchi.
- The dish is best served immediately to enjoy the creamy texture and fresh cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe (approximately 1.5 cups)
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 60 mg
Keywords: creamy tomato gnocchi, burrata, quick Italian dinner, potato gnocchi recipe, cherry tomato sauce, easy pasta, vegetarian gnocchi
