30 Minute Creamy Tomato Gnocchi (Print Version)
# Ingredients:
01 -
1/4 cup extra-virgin olive oil
02 -
6 to 8 garlic cloves, peeled and lightly crushed
03 -
2 pints cherry tomatoes
04 -
1/2 tsp red pepper flakes (optional)
05 -
1 tsp kosher salt
06 -
1/2 tsp freshly cracked black pepper
07 -
1/2 cup heavy cream
08 -
2 (16-oz packages) potato gnocchi
09 -
2 (4-oz) balls fresh burrata cheese
10 -
1/2 cup fresh basil leaves, sliced or torn
# Instructions:
01 -
Bring a large pot of salted water to a boil.
02 -
Heat olive oil in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes.
03 -
Increase heat to medium and add cherry tomatoes. Cook, stirring occasionally, until most of the tomatoes break down and become jammy, about 10 to 12 minutes. (If the garlic begins to burn, lower to medium-low.) Season with red pepper flakes (if using), salt, and black pepper.
04 -
Reduce heat to medium-low and stir in heavy cream.
05 -
When the water comes to a boil, add gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water and drain the remaining.
06 -
Transfer cooked gnocchi and reserved pasta water to the skillet with the tomato sauce. Toss continuously until the sauce is thickened and glossy, about 2 minutes.
07 -
Stir in fresh basil, reserving some for garnish. Break burrata balls into pieces and disperse evenly over the pasta. Remove skillet from heat and garnish with reserved basil.
# Notes:
01 -
Do not reheat burrata; add it only after the dish is warm. For storage, refrigerate leftovers for up to 4 days. If freezing, omit burrata and thaw before reheating.