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:

1. Bring a large pot of salted water to a boil.
2. Heat olive oil in a large skillet over medium-low, add garlic and cook until fragrant, about 2 minutes.
3. Increase heat to medium, add tomatoes and cook until jammy, about 10-12 minutes, then season with red pepper flakes, salt, and black pepper.
4. Reduce heat, stir in heavy cream.
5. Cook gnocchi in boiling water until al dente, reserve ½ cup water and drain the rest.
6. Transfer gnocchi and reserved water to skillet, toss until sauce thickens, about 2 minutes, then stir in basil.
7. 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