30 Minute Creamy Tomato Gnocchi with Burrata
30 Minute Creamy Tomato Gnocchi with Burrata is the ultimate quick and easy weeknight dinner. Starring simple, fresh ingredients, this vegetarian gnocchi will become a family favorite.
- 1/3 cup extra-virgin olive oil
- 8 garlic cloves
- 2 pints cherry tomatoes
- 1/2 tsp. red pepper flakes
- 1 tsp. kosher salt
- 1/2 cup heavy cream
- 1/2 tsp. freshly cracked black pepper
- 2 16-oz. packages potato gnocchi (I like DeLallo brand)
- 2 4-oz. balls fresh burrata
- 1/2 cup fresh basil leaves
Heat oil in a large skillet over low. Add garlic and cook until fragrant, about 3 minutes. Increase heat to medium and add tomatoes, red pepper flakes, and salt. Cook, stirring occasionally, until at least half the tomatoes break down, about 10 minutes. Stir in cream and black pepper; reduce heat to medium-low.
Meanwhile, cook gnocchi according to package instructions in salted water until al dente. Reserve 1/2 cup pasta cooking water and drain remaining. Transfer cooked gnocchi and reserved pasta water to skillet with tomatoes and toss continuously until sauce is thickened and glossy, about 2 minutes.
Break burrata balls into pieces and disperse evenly over pasta. Remove skillet from heat and garnish with basil.
Serving: 1g | Calories: 493kcal | Carbohydrates: 64g | Protein: 12g | Fat: 21g | Saturated Fat: 7g | Sodium: 990mg | Fiber: 6g | Sugar: 6g