Creamy Gnocchi with Tomatoes and Burrata
This creamy tomato gnocchi is made with bright cherry tomatoes, rich burrata, and flaky parmesan cheese to finish. It’s the perfect recipe for family dinner, date night, or dinner for one with leftovers!
Servings: 4 servings
Ingredients
- 1 package potato gnocchi
- 2 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 pint cherry tomatoes
- ½ cup heavy cream
- 2 teaspoon parsley flakes
- 2 teaspoon dried basil
- 1 teaspoon red pepper flakes
- 1 ball burrata room temp
- parmesan cheese for garnish
- salt and pepper to taste
Instructions
- Boil a pot of water for your gnocchi, but don't start cooking them just yet.
- In a large pan, heat olive oil and garlic on low heat for a few minutes until garlic browns slightly.
- Add in cherry tomatoes and cook for about 10 minutes until they break down slightly (if you have to start crushing them a bit, go for it!).
- Start boiling your gnocchi and set aside until your sauce is almost done.
- Pour heavy cream into your tomatoes, then add your seasonings and stir well.
- Cook on medium-low heat for a few minutes until thickened - you can add a dash of flour if needed.
- Add in your strained gnocchi and fold until coated evenly.
- Cut your burrata ball into pieces and place in the pan, or on top of individual servings.
- Top with parmesan and enjoy!