Description
A delicious and creamy pasta dish featuring potato gnocchi, cherry tomatoes, and fresh burrata cheese.
Ingredients
Scale
- 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
- 2 (4-oz.) balls fresh burrata cheese
- 1/2 cup fresh basil leaves, sliced or torn
Instructions
- Start by bringing a large pot of salted water to a boil.
- Meanwhile, heat olive oil in a large skillet over medium-low heat.
- Add garlic and cook until fragrant, about 2 minutes.
- Increase heat to medium and add cherry tomatoes.
- Cook, stirring occasionally until most tomatoes break down into a jammy consistency, about 10 to 12 minutes.
- Season with red pepper flakes (if using), salt, and black pepper.
- Reduce heat to medium-low and stir in heavy cream.
- When the water comes to a boil, add gnocchi.
- Cook according to package instructions until al dente.
- Reserve 1/2 cup of pasta cooking water before draining the rest.
- Transfer cooked gnocchi and reserved pasta water back into the skillet with tomato sauce.
- Toss continuously until the sauce thickens and becomes glossy, about 2 minutes.
- Stir in fresh basil, reserving some for garnish.
- Break burrata balls into pieces.
- Disperse evenly over pasta.
- Remove skillet from heat and garnish with reserved basil.
Notes
- For a spicier dish, add more red pepper flakes.
- Use store-bought gnocchi for a quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg