Description
This creamy tomato gnocchi with burrata is a quick and comforting Italian-inspired dish featuring tender potato gnocchi bathed in a rich, garlicky tomato cream sauce, finished with fresh basil and luscious burrata cheese.
Ingredients
Units
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Ingredients
- 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 (I like DeLallo brand)
- 2 (4-oz.) balls fresh burrata cheese
- 1/2 cup fresh basil leaves, sliced or torn
Instructions
- Boil water. Start by bringing a large pot of salted water to a boil.
- Cook garlic. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and cook until fragrant, about 2 minutes.
- Add tomatoes. Increase heat to medium and add tomatoes. Cook, stirring occasionally, until most of the tomatoes break down and become jammy, about 10 to 12 minutes. (If the garlic starts to burn, reduce heat to medium-low.) Season with red pepper flakes (if using), salt, and black pepper.
- Stir in cream. Reduce heat to medium-low and stir in heavy cream.
- Cook gnocchi. When the water comes to a boil, add gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water and drain remaining.
- Toss gnocchi with sauce. Transfer cooked gnocchi and reserved pasta water to skillet with tomato sauce and toss continuously until the sauce is thickened and glossy, about 2 minutes. Stir in fresh basil, reserving some for garnish.
- Add burrata and garnish. Break burrata balls into pieces and disperse evenly over pasta. Remove skillet from heat and garnish with reserved basil.
