Creamy Tomato Gnocchi with Burrata

Creamy Tomato Gnocchi with Burrata

This dish is a delightful combination of pillowy gnocchi, a rich and flavorful tomato sauce, and the creamy indulgence of burrata cheese. It’s a quick and easy weeknight meal that’s sure to impress your family and friends.

Ingredients:

• 1/3 cup extra-virgin olive oil
• 6-8 garlic cloves, peeled and lightly crushed
• 2 pints cherry tomatoes
• ½ tsp red pepper flakes (optional)
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 1 ½ cup heavy cream
• 2 (16-ounce) packages potato gnocchi
• Fresh basil leaves, chopped (for garnish)
• 2 balls burrata cheese, roughly torn

Cooking Guide:

1. Sauté the Garlic and Tomatoes: Heat olive oil in a large skillet over medium-low heat. Add the garlic and cook until fragrant, about 30 seconds. Increase heat to medium and add the cherry tomatoes. Season with red pepper flakes (if using), salt, and pepper. Simmer for 10-15 minutes, or until the tomatoes soften and release their juices.

2. Cook the Gnocchi: While the sauce simmers, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, typically for 2-3 minutes, or until they float to the surface. Reserve ½ cup of the pasta water before draining.

3. Finish the Sauce and Assemble: Add the heavy cream to the tomato sauce and simmer for an additional 2-3 minutes, until slightly thickened. Gently stir in the cooked gnocchi and reserved pasta water, tossing to coat.

4. Serve and Enjoy: Divide the gnocchi mixture among plates. Top each serving with a generous amount of torn burrata cheese and fresh basil leaves. Season with additional black pepper if desired.

Tips:

• For a richer sauce, you can substitute half of the heavy cream with cream cheese. Mash the cream cheese into the sauce until melted and smooth.
• If you don’t have cherry tomatoes, you can use a can of diced tomatoes. Be sure to drain the excess liquid before adding them to the sauce.
• Want to add some protein? Cook a pound of Italian sausage (removed from casings) in the skillet before adding the garlic. Drain any excess grease before proceeding with the recipe.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of pasta water or milk to loosen the sauce if necessary.