Tomato Basil Burrata Gnocchi
A quick and creamy Italian-inspired dish, Tomato Basil Burrata Gnocchi combines pillowy gnocchi, blistered cherry tomatoes, fresh basil, and luscious burrata for the ultimate cozy comfort meal.
Ingredients
- 1 lb 450g potato gnocchi
- 2 cups cherry tomatoes halved
- 1 tbsp olive oil
- 1 tbsp unsalted butter optional
- 1 small yellow onion finely diced
- 1 shallot thinly sliced
- 2 garlic cloves minced
- ¼ tsp red pepper flakes optional
- Salt and freshly ground black pepper to taste
- ⅓ cup heavy cream
- A handful of fresh basil leaves torn
- 1 ball burrata cheese about 4 oz
- Grated Parmesan optional, for serving
Instructions
- Cook Gnocchi:
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float (about 2–3 minutes). Drain and reserve ¼ cup pasta water.
- Sauté Aromatics:
- In a large skillet, heat olive oil and butter over medium heat. Add onion and shallot; cook 3–4 minutes until soft. Add garlic and red pepper flakes; sauté for 30 seconds.
- Cook Tomatoes:
- Stir in cherry tomatoes. Season with salt and pepper. Cook 5–6 minutes until tomatoes begin to burst. Lightly mash some to create a sauce.
- Make Cream Sauce:
- Reduce heat. Stir in heavy cream and a splash of reserved pasta water. Simmer for 1–2 minutes.
- Combine & Finish:
- Add gnocchi to the pan and toss to coat. Stir in fresh basil. Transfer to bowls or plates and top with torn burrata.
- Serve:
- Garnish with more basil, Parmesan, or a drizzle of olive oil. Serve warm.
- Add greens like spinach or arugula for extra color and nutrients.No burrata? Substitute with mozzarella or a dollop of ricotta.Make it spicy with extra red pepper flakes.