Creamy Tomato Gnocchi with Burrata
This creamy tomato gnocchi with burrata is a quick and delicious recipe that’s perfect for a cozy weeknight dinner. Soft, pillowy gnocchi are tossed in a rich, creamy tomato sauce and topped with creamy burrata for an irresistibly flavorful dish!
Servings: 4 servings
Calories: 549kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small/medium-sized red onion finely diced
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 2 14-ounce cans cherry tomatoes or diced tomatoes
- 1-2 teaspoons red pepper flakes
- salt and pepper to taste
- 21 ounces potato gnocchi
- pasta water as needed
- ¼ cup heavy cream
- 1 handful fresh basil leaves
- 2 burrata balls
Instructions
- First, preheat the olive oil in a pan over medium heat. Then add the onion and sauté until translucent. Add the garlic and continue to sauté until fragrant.2 tablespoons extra virgin olive oil, 1 small/medium-sized red onion, 3 garlic cloves
- Add the tomato paste and sauté for a few more minutes.1 tablespoon tomato paste
- Next, add the canned tomatoes. Add the red pepper flakes and season with salt and pepper. Cover and simmer for 20 minutes.2 14-ounce cans cherry tomatoes, 1-2 teaspoons red pepper flakes, salt and pepper
- Cook the gnocchi in salted boiling water according to the package instructions shortly before the sauce has finished simmering.21 ounces potato gnocchi
- Now add some pasta water and heavy cream to the sauce. Stir until combined and adjust the seasoning to taste.pasta water, ¼ cup heavy cream
- Stir in the gnocchi and basil leaves.1 handful fresh basil leaves
- Break the burrata into pieces and spread it over the gnocchi. Garnish with fresh basil and enjoy!2 burrata balls
Nutrition
Serving: 1serving | Calories: 549kcal | Carbohydrates: 55g | Protein: 19g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 549mg | Potassium: 76mg | Fiber: 4g | Sugar: 1g | Vitamin A: 982IU | Vitamin C: 2mg | Calcium: 445mg | Iron: 6mg