Description
This 30-Minute Creamy Tomato Gnocchi with Burrata is a quick and delicious vegetarian dish, perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 6–8 cloves garlic
- 2 pints cherry tomatoes
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves
- 2 packages potato gnocchi
- 2 balls fresh burrata cheese
Instructions
- Fill a large pot with water, add kosher salt, and bring it to a boil over high heat.
- Heat olive oil in a large skillet over medium-low heat. Add minced garlic and sauté for about 2 minutes.
- Increase the heat to medium and add halved cherry tomatoes to the skillet. Cook for 10-12 minutes.
- Season tomatoes with salt, black pepper, and red pepper flakes if desired. Stir in heavy cream and simmer.
- Add gnocchi to boiling water and cook for 2-3 minutes. Reserve some cooking water, then drain.
- Add drained gnocchi to the skillet with the creamy tomato sauce and toss to coat.
- Stir in fresh basil leaves, reserving a few for garnish.
- Serve in bowls, top with torn burrata, and garnish with reserved basil leaves.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 80 mg