30-Minute Creamy Tomato Gnocchi with Burrata

Introduction

This creamy tomato gnocchi dish combines tender potato gnocchi with a rich tomato sauce and creamy burrata, all ready in just 30 minutes. Perfect for a quick weeknight dinner!

Ingredients

8 cloves garlic, minced
2 tbsp olive oil
2 cups cherry tomatoes
1/2 cup heavy cream
1 package (16 oz) potato gnocchi
1/2 cup pasta cooking water (reserved)
1 ball burrata (or 3 small balls)
Fresh basil leaves, for garnish
Salt and black pepper, to taste
Red pepper flakes (optional, for heat)

Directions

1. Prepare the Sauce
   Heat olive oil in a large skillet over medium-low heat. Add minced garlic and cook until fragrant, about 2-3 minutes. Increase heat to medium and add cherry tomatoes. Cook, stirring occasionally, for about 10 minutes, until at least half the tomatoes burst and begin to caramelize. Stir in heavy cream, red pepper flakes (if using), salt, and black pepper to taste. Let the sauce simmer gently while the gnocchi cooks.
2. Cook the Gnocchi
   In a separate pot, cook the gnocchi according to package instructions in salted water until al dente (usually about 2-3 minutes). Reserve 1/2 cup of the pasta cooking water before draining the gnocchi.
3. Combine and Finish
   Add the cooked gnocchi and reserved pasta water to the skillet with the tomato cream sauce. Toss everything together until the sauce becomes glossy and coats the gnocchi evenly.
4. Garnish with Burrata and Basil
   Break the burrata into pieces and place evenly over the creamy gnocchi. Remove from heat and garnish with fresh basil leaves. Optionally, drizzle with a little more olive oil and sprinkle with red pepper flakes for extra heat.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Add Protein: Top with grilled chicken, meatballs, or sautéed shrimp for added protein.
• Make Gluten-Free: Swap regular gnocchi with chickpea or cauliflower gnocchi for a gluten-free version.
• Add Veggies: Toss in spinach, mushrooms, or fennel for extra nutrition and flavor.
• Spicy: Add more red pepper flakes for a spicier kick.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or cream to loosen the sauce if needed.

10 FAQs

1. Can I use frozen gnocchi?
   Yes, you can use frozen gnocchi; just cook according to package instructions.
2. What can I substitute for burrata?
   You can use fresh mozzarella or ricotta cheese as alternatives.
3. Is this recipe suitable for vegetarians?
   Yes, it’s a vegetarian-friendly recipe.
4. Can I make this dish ahead of time?
   It’s best enjoyed fresh, but you can prepare the sauce in advance and then combine with gnocchi just before serving.
5. What if I can’t find cherry tomatoes?
   You can use canned diced tomatoes as a substitute.
6. Can I make this dish dairy-free?
   Substitute heavy cream with coconut cream and use a dairy-free cheese in place of burrata.
7. How can I make this dish spicier?
   Add more red pepper flakes or a dash of hot sauce to the sauce.
8. What’s the best way to serve this dish?
   Serve it immediately while the gnocchi is warm and the burrata is melting.
9. Can I use a different type of pasta?
   While gnocchi is ideal, you can use any short pasta like penne or fusilli.
10. How do I know when the gnocchi is done?
    Gnocchi is done when it floats to the surface of the water, usually within 2-3 minutes.

Conclusion

Enjoy this creamy tomato gnocchi with burrata as a comforting weeknight meal that impresses without taking too much time in the kitchen. The combination of flavors and textures is sure to become a family favorite!

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