Description
A quick and indulgent creamy tomato gnocchi dish topped with burrata, perfect for busy weeknights.
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 for the gnocchi.
- In a large skillet, heat olive oil over medium-low heat and add crushed garlic cloves. Cook for about 2 minutes until fragrant.
- Increase the heat to medium and add cherry tomatoes. Cook for about 10-12 minutes, stirring occasionally until soft.
- Season the tomato mixture with red pepper flakes, salt, and black pepper.
- Reduce heat to medium-low and add heavy cream, simmering for a few minutes.
- Cook gnocchi according to package instructions in boiling salted water, about 2-3 minutes, reserving 1/2 cup water.
- Drain gnocchi and toss in the creamy tomato sauce, adding reserved water as needed.
- Stir in fresh basil leaves and torn burrata cheese. Remove from heat and garnish with more basil if desired.
Notes
Best served immediately; can store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg