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Creamy Tomato Gnocchi with Burrata

Creamy Tomato Gnocchi with Burrata for a Cozy Night In

This 30-Minute Creamy Tomato Gnocchi with Burrata is a comforting dish perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons extra-virgin olive oil Avocado oil is a great alternative.
  • 6-8 cloves garlic Peeled and lightly crushed; shallots can be used for a milder taste.
  • 2 pints cherry tomatoes Grape tomatoes or canned diced tomatoes work well too.
  • 1/2 teaspoon red pepper flakes Optional for a subtle heat.
  • 1 teaspoon kosher salt Adjust with sea salt or table salt to taste.
  • 1/2 teaspoon freshly cracked black pepper Pre-ground black pepper can substitute.
  • 1/2 cup heavy cream Cashew cream offers a lighter dairy-free alternative.
For the Gnocchi
  • 2 packages potato gnocchi 16 oz. each; look for fresh or frozen options.
For the Topping
  • 2 balls burrata cheese 4 oz. each; try mozzarella or ricotta for a different twist.
  • 1/2 cup fresh basil leaves Sliced or torn; parsley or spinach could also be substitutes.

Equipment

  • large pot
  • large skillet

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a boil over high heat.
  2. In a large skillet, heat extra-virgin olive oil over medium-low heat. Add garlic and sauté until fragrant, about 2 minutes.
  3. Increase the heat to medium, add cherry tomatoes to the skillet, and stir frequently until they break down, about 10 to 12 minutes.
  4. Once the tomatoes are jammy, season with red pepper flakes, kosher salt, and black pepper. Stir in heavy cream and simmer for a few minutes.
  5. Add the potato gnocchi to the boiling salted water and cook according to package instructions until they float to the top.
  6. Reserve ½ cup of pasta water before draining the gnocchi. Toss the drained gnocchi with the creamy tomato sauce over low heat, using reserved water to adjust consistency.
  7. Remove from heat, fold in fresh basil leaves, and gently tear burrata cheese over the top.
  8. Spoon the dish into bowls and garnish with remaining basil leaves. Serve immediately.

Nutrition

Serving: 1bowlCalories: 540kcalCarbohydrates: 60gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 820mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 1000IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

Reserve some pasta water before draining to help achieve the creamy consistency desired.

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