Description
A quick and creamy dish combining tender gnocchi with a rich tomato sauce and melted burrata, perfect for a satisfying weeknight meal.
Ingredients
Scale
- 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)
Instructions
- Heat olive oil in a large skillet over medium-low heat. Add minced garlic and cook until fragrant, about 2-3 minutes. Add cherry tomatoes and cook for about 10 minutes until they begin to burst.
- Stir in heavy cream, red pepper flakes (if using), salt, and pepper. Simmer while you cook the gnocchi.
- Cook the gnocchi according to package instructions in salted water until al dente. Reserve 1/2 cup of cooking water.
- Add cooked gnocchi and reserved water to the skillet. Toss until coated in the sauce.
- Break burrata into pieces and add on top. Garnish with fresh basil and optional red pepper flakes.
Notes
- For added protein, consider adding grilled chicken or shrimp.
- This recipe can be made gluten-free by using chickpea or cauliflower gnocchi.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 10g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg