Creamy Tomato Gnocchi With Burrata

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Creamy Tomato Gnocchi With Burrata

Course Main Course


  • 1/3 cup of extra-virgin olive oil
  • 6 to 8 garlic cloves peeled and lightly crushed
  • 2 pints of 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 of potato gnocchi (DeLallo brand is great)
  • 2 4-oz. balls of fresh burrata cheese
  • 1/2 cup fresh basil leaves sliced or torn


  • Begin by bringing a large pot of salted water to a boil.
  • While the water heats up, warm olive oil in a large skillet over medium-low heat. Add garlic and cook for about 2 minutes until it becomes fragrant.
  • Increase the heat to medium, add tomatoes, and cook for 10-12 minutes until they break down and become jammy. Season with red pepper flakes (if using), salt, and black pepper.
  • Reduce heat to medium-low and stir in the heavy cream.
  • When the water boils, add gnocchi and cook according to the package instructions until al dente. Save 1/2 cup of pasta cooking water and drain the rest.
  • Transfer the cooked gnocchi and reserved pasta water to the skillet with the tomato sauce. Toss continuously until the sauce thickens and becomes glossy, about 2 minutes. Stir in fresh basil, saving some for garnish.
  • Break burrata balls into pieces and distribute evenly over the pasta. Remove the skillet from heat and garnish with reserved basil.


  • Store leftovers in the refrigerator for up to 4 days in an airtight container.
  • Reheat gently in the microwave or on the stovetop.
  • Avoid heating burrata, if possible. Add it after warming the dish.
  • Freeze leftovers (without burrata) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

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