30 Minute Creamy Tomato Gnocchi with Burrata
Try this 30 Minute Creamy Tomato Gnocchi with Burrata recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
contains dairy
vegetarian
pescatarian
- 1/2 cup heavy cream
- 1/3 cup extra-virgin olive oil
- 1/2 cup fresh basil leaves
- 8 garlic cloves
- 1 tsp. kosher salt
- 1/2 tsp. red pepper flakes
- 2 pints cherry tomatoes
- 1/2 tsp. freshly cracked black pepper
- 2 (16-oz.) packages potato gnocchi (i like delallo b
- 2 (4-oz.) balls fresh burrata
- Carbohydrate 5.58657500043169 g
- Cholesterol 13.5858333506443 mg
- Fat 15.9104467058513 g
- Fiber 1.33253337777466 g
- Protein 1.44312500035312 g
- Saturated Fat 3.97378867434058 g
- Serving Size 1 1 Serving (129g)
- Sodium 9.7963333389442 mg
- Sugar 4.25404162265703 g
- Trans Fat 0.582134001178732 g
- Calories 165 calories
Heat oil in a large skillet over low. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium and add tomatoes, red pepper flakes, salt. Cook, stirring to coat, until about half the tomatoes break down and half remain in tact, about 10 minutes. Stir in cream and black pepper; reduce heat to medium-low.While tomatoes are cooking, cook gnocchi according to package instructions in salted water until al dente. Reserve ½ cup pasta cooking water and drain remaining. Transfer cooked gnocchi and reserved pasta water to skillet and toss continuously until sauce is thickened and glossy, about 2 minutes.Break burrata balls into pieces and disperse evenly over pasta. Remove skillet from heat and garnish with basil.
