Creamy Tomato Gnocchi with Burrata
Ingredients:
- 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
- 2 (16-oz. packages) potato gnocchi
- 2 (4-oz.) balls fresh burrata cheese
- 1/2 cup fresh basil leaves, sliced or torn
Directions:
- Bring a large pot of salted water to a boil.
- Heat olive oil in a large skillet over medium-low, add garlic and cook until fragrant, about 2 minutes.
- Increase heat to medium, add tomatoes and cook until jammy, about 10-12 minutes, then season with red pepper flakes, salt, and black pepper.
- Reduce heat, stir in heavy cream.
- Cook gnocchi in boiling water until al dente, reserve ½ cup water and drain the rest.
- Transfer gnocchi and reserved water to skillet, toss until sauce thickens, about 2 minutes, then stir in basil.
- Break burrata and disperse over pasta, garnish with basil.
Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Kcal: 493 | Servings: 6