Description
30 Minute Creamy Tomato Gnocchi with burrata combines cherry tomatoes, heavy cream, gnocchi, and fresh basil for a quick and comforting vegetarian dinner.
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
Instructions
- Bring a large pot of salted water to a boil.
- Heat olive oil in a large skillet over medium-low, add garlic and cook 2 minutes.
- Increase heat to medium, add cherry tomatoes, cook 10-12 minutes until jammy, season with red pepper flakes, salt, and pepper.
- Reduce heat to medium-low and stir in heavy cream.
- Cook gnocchi per package instructions, reserving 1/2 cup pasta water, then drain.
- Transfer gnocchi and pasta water to skillet with sauce, toss until thick and glossy, stir in basil.
- Break burrata into pieces, disperse over pasta, garnish with reserved basil.
Notes
- Store leftovers in an airtight container for up to 4 days.
- Reheat gently and add burrata after warming.
- Freeze without burrata for up to 3 months, thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.33 cups
- Calories: 466
- Sugar: 6
- Sodium: 990
- Fat: 18
- Saturated Fat: 6.5
- Unsaturated Fat: 11.5
- Trans Fat: 0
- Carbohydrates: 64
- Fiber: 6
- Protein: 12
- Cholesterol: 55