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Creamy Tomato Gnocchi with Burrata

Creamy Tomato Gnocchi with Burrata: Quick Comfort Food Bliss

This Creamy Tomato Gnocchi with Burrata is a comforting weeknight dinner that combines cozy flavors in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tbsp extra-virgin olive oil A flavorful fat for sautéing; avocado oil is a great neutral substitute.
  • 6-8 cloves garlic peeled and lightly crushed; opt for minced garlic for convenience.
  • 2 pints cherry tomatoes Offers sweetness and acidity to the sauce; canned diced tomatoes can be used in a pinch.
  • 1/2 tsp red pepper flakes optional; adds a touch of heat; omit for no spice or swap with crushed black pepper.
  • 1 tsp kosher salt Enhances the overall flavor; sea salt works as a fine alternative.
  • 1/2 tsp freshly cracked black pepper Gives that needed kick to the dish.
For the Gnocchi
  • 2 16-oz packages potato gnocchi The star carbohydrate; gluten-free gnocchi is an option if preferred.
  • 1/2 cup heavy cream Creates a creamy texture for the sauce; coconut cream can replace it for a dairy-free treat.
  • 2 4-oz balls fresh burrata cheese Adds a luxurious creaminess; feel free to use mozzarella for a lighter touch.
  • 1/2 cup fresh basil leaves sliced or torn; brings a fresh, herbal note; parsley makes a great substitute if basil is scarce.

Equipment

  • large pot
  • Large skillet
  • measuring cups
  • measuring spoons
  • Wooden Spoon

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a boil over high heat.
  2. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-low heat. Add the peeled and lightly crushed garlic cloves, sautéing them for about 2 minutes until fragrant and golden.
  3. Increase the skillet heat to medium and add 2 pints of cherry tomatoes to the pan. Cook the tomatoes for 10-12 minutes, stirring occasionally.
  4. Once the tomatoes are jammy, season the mixture with 1/2 teaspoon of red pepper flakes (if desired), 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly cracked black pepper.
  5. Reduce the heat to low and carefully stir in 1/2 cup of heavy cream into the skillet with the tomato mixture. Allow it to simmer gently for about 2-3 minutes.
  6. Once the water is boiling, add 2 packages of potato gnocchi to the pot. Cook according to package instructions, typically around 3-5 minutes.
  7. Carefully drain the gnocchi and transfer them to the skillet with the creamy tomato sauce. Pour in the reserved cooking water and gently toss everything together.
  8. Remove the skillet from the heat and gently fold in 1/2 cup of fresh basil leaves and break in the burrata pieces.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store leftover creamy tomato gnocchi in an airtight container for up to 4 days. Reheat gently on the stove with a splash of water or cream to restore its creamy texture.

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