Quick Creamy Tomato Gnocchi with Burrata (Print version)
Pillowy gnocchi tossed in a creamy tomato basil sauce and finished with soft burrata for a fast meatless dinner.
# Ingredients:
For the tomato sauce
01 -
1 tablespoon extra virgin olive oil
02 -
1 small shallot, finely chopped
03 -
3 garlic cloves, minced
04 -
2 tablespoons tomato paste
05 -
1 can (14.5 oz or 410 g) crushed tomatoes or canned cherry tomatoes
06 -
1/2 teaspoon red pepper flakes, optional
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon black pepper
09 -
1/2 cup (120 ml) heavy cream
For the gnocchi and finish
10 -
1 lb (450 g) potato gnocchi
11 -
1/4 cup (60 ml) reserved gnocchi cooking water, plus more as needed
12 -
1/3 cup fresh basil leaves, torn
13 -
4 oz (115 g) burrata, torn into pieces
14 -
2 tablespoons grated parmesan, optional
15 -
Extra olive oil and black pepper, for serving
# Instructions:
01 -
Warm the olive oil in a wide skillet over medium heat. Add the shallot and cook for 3-4 minutes, stirring often, until softened but not browned.
02 -
Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute until it darkens slightly and smells sweet.
03 -
Add the tomatoes, red pepper flakes, salt, and black pepper. Simmer for 10-12 minutes, stirring now and then, until slightly thickened.
04 -
Meanwhile, boil the gnocchi in salted water according to the package directions, usually until they float. Reserve 1/4 cup cooking water, then drain.
05 -
Lower the sauce heat and stir in the heavy cream. Add the gnocchi and enough reserved cooking water to make the sauce glossy and spoonable.
06 -
Turn off the heat and fold in the basil. Serve right away with torn burrata, parmesan if using, a drizzle of olive oil, and black pepper.
# Good to know:
01 -
Serve immediately for the softest gnocchi and creamiest burrata.
02 -
The sauce can be made up to 2 days ahead, but cook the gnocchi fresh.
03 -
Add burrata off the heat so it softens without fully melting away.