Tomato Gnocchi (Print Version)

# Ingredients:

01 - Extra-virgin olive oil (1/4 cup).
02 - Garlic cloves, peeled and lightly crushed (6-8).
03 - Cherry tomatoes (2 pints).
04 - Red pepper flakes (1/2 teaspoon, optional).
05 - Kosher salt (1 teaspoon).
06 - Freshly cracked black pepper (1/2 teaspoon).
07 - Heavy cream (1/2 cup).
08 - Potato gnocchi (2 16-oz packages).
09 - Fresh burrata cheese (2 4-oz balls).
10 - Fresh basil leaves, sliced or torn (1/2 cup).

# Instructions:

01 - Bring large pot of salted water to boil for gnocchi.
02 - Heat oil over medium-low, cook crushed garlic 2 minutes until fragrant.
03 - Add tomatoes, cook 10-12 minutes until jammy. Season with pepper flakes, salt, and pepper.
04 - Reduce heat to medium-low, stir in heavy cream.
05 - Cook gnocchi until al dente. Reserve 1/2 cup pasta water before draining.
06 - Combine gnocchi and pasta water with sauce, toss until thickened. Add basil and top with burrata pieces.

# Notes:

01 - Stores in refrigerator up to 4 days.
02 - Can freeze without burrata up to 3 months.
03 - Add fresh burrata after reheating.

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