30 Minute Creamy Tomato Gnocchi with Burrata

 

Ingredients:

For the Sauce:

• 1/3 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

For the Pasta:

• 2 (16-oz) packages potato gnocchi (such as DeLallo brand)
• 2 (4-oz) balls fresh burrata cheese
• 1/2 cup fresh basil leaves, sliced or torn

Instructions:

1. Prepare the Sauce:

   • Bring a large pot of salted water to a boil.
   • Meanwhile, heat olive oil in a large skillet over medium-low heat. Add crushed garlic cloves and cook until fragrant, about 2 minutes.

2. Cook the Tomatoes:

   • Increase heat to medium and add cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes break down and become jammy, about 10 to 12 minutes. If garlic starts to brown, reduce heat to medium-low.

3. Season and Add Cream:

   • Season the tomato mixture with red pepper flakes (if using), kosher salt, and black pepper.
   • Reduce heat to medium-low and stir in heavy cream. Simmer gently while preparing the gnocchi.

4. Cook the Gnocchi:

   • When the water boils, add the gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the rest.

5. Combine and Serve:

   • Transfer the cooked gnocchi and reserved pasta water to the skillet with the tomato cream sauce. Toss continuously until the sauce coats the gnocchi and thickens, about 2 minutes.
   • Stir in sliced or torn fresh basil, reserving some for garnish.

6. Finish and Serve:

   • Break the burrata balls into pieces and distribute them evenly over the gnocchi.
   • Remove the skillet from heat and garnish with the reserved basil leaves.

Notes:

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheating: Gently reheat in the microwave or on the stovetop; avoid reheating the burrata directly.
• Freezing: Freeze leftovers (without burrata) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Add burrata after reheating for best results.