Creamy Tomato Gnocchi with Burrata
Creamy Tomato Gnocchi with Burrata is a delightful Italian dish that combines tender potato gnocchi with a rich, velvety tomato sauce. Enhanced by the luxurious creaminess of fresh burrata cheese, each bite offers a perfect harmony of flavors that transforms any meal into a special occasion. Ideal for cozy dinners or entertaining guests, this quick and satisfying recipe is sure to impress.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 lb gnocchi (fresh or frozen)
- 1 can (28 oz) whole San Marzano tomatoes
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
- 8 oz burrata cheese, torn into pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pan over medium heat, warm the olive oil and sauté the onion until translucent, about 5 minutes.
- Add minced garlic and cook until fragrant, about 1 minute.
- Stir in the canned tomatoes and gently crush them with a wooden spoon. Cook for about 10 minutes until thickened.
- Lower the heat and slowly stir in the heavy cream. Simmer for an additional 5 minutes.
- Meanwhile, boil salted water in a separate pot and cook gnocchi until they float (approximately 3 minutes). Drain.
- Add cooked gnocchi to the tomato sauce and gently mix until coated.
- Serve immediately topped with torn burrata and fresh basil.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 570
- Sugar: 6g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 90mg
Keywords: Swap burrata for goat cheese or feta for different flavor experiences. Add veggies like spinach or mushrooms for extra nutrition. Leftovers can be stored in an airtight container for up to three days; reheat gently on the stove.