Creamy Tomato Gnocchi with Burrata
Quick vegetarian gnocchi dinner with creamy tomato sauce and fresh burrata. Ready in 30 minutes.
Equipment
- Large skillet
- Stock pot
Ingredients
- 1/4 cup extra-virgin olive oil
- 6-8 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. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and cook until fragrant, about 2 minutes.
- Increase heat to medium, add cherry tomatoes. Cook, stirring occasionally, until tomatoes burst and jammy, 10-12 minutes. Season with salt, pepper, and red pepper flakes if using.
- Reduce heat to medium-low, stir in heavy cream. Boil gnocchi until al dente, reserve 1/2 cup pasta water, drain.
- Add gnocchi and pasta water to skillet. Toss until sauce thickens and glossy, 2 minutes. Stir in most basil. Top with torn burrata and remaining basil.
Notes
- Reserve pasta water for perfect sauce consistency.
- Add burrata at the end for best melt.
- Store leftovers in fridge up to 4 days.