Pillowy Gnocchi in Creamy Tomato Sauce Topped with Burrata and Fresh Basil

Ingredients:

1/4 cup extra-virgin olive oil

6 to 8 garlic cloves, peeled and lightly crushed

2 pints cherry tomatoes

1/2 tsp. red pepper flakes (optional)

1 tsp. kosher salt

1/2 tsp. freshly cracked black pepper

1/2 cup heavy cream

2 (16-oz.) packages potato gnocchi

2 (4-oz.) balls fresh burrata cheese

1/2 cup fresh basil leaves, sliced or torn

Instructions:

Cook the Gnocchi:

Bring a large pot of salted water to a boil.

Make the Tomato Sauce:

While waiting for the water to boil, heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes.

Increase the heat to medium and add the cherry tomatoes. Cook, stirring occasionally, until most of the tomatoes break down and become jammy, about 10-12 minutes. If the garlic starts to brown, lower the heat. Season with red pepper flakes (if using), salt, and black pepper.

Add the Cream:

Lower the heat to medium-low and stir in the heavy cream until combined.

Cook the Gnocchi:

When the water is boiling, add the gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water and drain the rest.

Combine and Finish:

Transfer the cooked gnocchi and reserved pasta water to the skillet with the tomato sauce. Toss continuously until the sauce thickens and coats the gnocchi, about 2 minutes. Stir in fresh basil, reserving some for garnish.

Add the Burrata:

Break the burrata balls into pieces and evenly distribute them over the gnocchi. Remove the skillet from heat and garnish with the reserved basil.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings