Creamy Tomato Gnocchi with Burrata
A soul-warming dish of potato gnocchi tossed in a velvety tomato sauce and topped with creamy burrata cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 lb fresh or store-bought gnocchi
- 2 cups ripe tomatoes, diced
- 2 balls of burrata cheese
- 3 garlic cloves, minced
- 1/4 cup fresh basil leaves, torn
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in diced tomatoes and allow to simmer for 10-15 minutes until thickened. Season with salt, pepper, and red pepper flakes.
- Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions until they float to the top. Reserve 1/4 cup of pasta water, then drain.
- Transfer cooked gnocchi into the skillet with the tomato sauce. Toss gently to coat, adding reserved pasta water if needed. Cook for an additional 1-2 minutes.
- Remove from heat and tear burrata into pieces, dotting over the gnocchi. Drizzle with remaining olive oil and sprinkle with torn basil leaves.
- Adjust seasoning with more salt and pepper if necessary.
Notes
For best flavor, use fresh ingredients and let burrata reach room temperature before serving. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://us.recipesfood.org/creamy-tomato-gnocchi-with-burrata/
