Creamy Tomato Gnocchi with Burrata and Basil
A comforting creamy tomato gnocchi dish topped with fresh burrata and basil.
Ingredients
Main Ingredients
- 0.25 cup extra-virgin olive oil
- 6 cloves garlic, peeled and lightly crushed
- 2 pints cherry tomatoes
- 0.5 tsp red pepper flakes (optional)
- 1 tsp kosher salt
- 0.5 tsp freshly cracked black pepper
- 0.5 cup heavy cream
- 32 oz potato gnocchi
- 8 oz fresh burrata cheese
- 0.5 cup fresh basil leaves, sliced or torn
Instructions
- Boil a large pot of salted water for the gnocchi. Adding salt to the water enhances the flavor of the gnocchi.
- In a large skillet over medium-low heat, warm the olive oil. Add the garlic and cook for about 2 minutes until fragrant, being careful not to burn it.
- Increase the heat to medium, add the cherry tomatoes, and cook for 10-12 minutes until the tomatoes break down. Season with red pepper flakes (if using), salt, and black pepper for flavor.
- Reduce the heat to medium-low and pour in the heavy cream. Stir to combine and let it simmer gently.
- Cook the gnocchi in the boiling water until al dente, following package instructions. Reserve 1/2 cup of pasta water before draining the gnocchi.
- Add the cooked gnocchi and reserved pasta water to the skillet with the tomato sauce. Toss everything together until the sauce thickens, about 2 minutes. This step helps the gnocchi absorb the sauce.
- Mix in the fresh basil, saving some for garnish. The basil will add a fresh, aromatic flavor to the dish.
- Break the burrata into pieces and place them over the pasta. Remove from heat and garnish with reserved basil for a beautiful presentation.
Notes
Recipe notes: For added flavor, you can sprinkle grated Parmesan cheese on top before serving.