How to grow Tomato Gnocchi with Burrata
Tomato Gnocchi with Burrata is a delightful and flavorful dish that combines soft tomato gnocchi with creamy burrata cheese. This recipe offers a wonderful blend of textures and tastes, perfect for a special meal or an elevated comfort food experience.
Equipment
- Potato ricer or masher
- Large bowl
- Baking tray
- Large pan
- Slotted spoon
Ingredients
Gnocchi
- 1 kg fluffy potatoes, such as Maris Piper or King Edward, peeled and quartered
- 2 egg yolks
- 300 g plain flour
Sauce
- 50 g unsalted butter
- 2 garlic cloves, very thinly sliced
- 400 g cherry tomatoes, halved
- 60 ml dry white wine
- 120 ml double cream
- 60 g rocket leaves
To Serve
- 250 g Burrata cheese
- 50 g Parmesan cheese, grated
- 1 fresh basil leaves, for garnish
Seasoning
- Salt and freshly ground black pepper to taste
Instructions
Making the Gnocchi
- Steam or boil the potatoes until they are very tender.
- Press the cooked potatoes through a ricer or mash them thoroughly, then spread them on a baking tray to cool and dry out.
- Transfer the cooled potatoes to a large bowl and gently mix in the egg yolks and flour until just combined, being careful not to overwork the dough.
- Divide the dough into portions and roll each into a long rope, then cut into 2cm pieces, shaping them with a fork if desired.
- Place the gnocchi on a floured baking tray and set aside.
- Cook the gnocchi in boiling salted water until they float to the surface, then remove with a slotted spoon.
Making the Sauce
- Melt butter in a large pan and sauté garlic until fragrant, about 1 minute.
- Add cherry tomatoes, cooking until they start to burst and release their juices.
- Stir in white wine, allowing it to reduce by half, then add double cream and simmer until the sauce thickens slightly.
- Season the sauce with salt and pepper.
- Gently fold in the rocket leaves until they wilt.
Serving the Dish
- Add the cooked gnocchi to the sauce and toss gently to coat.
- Divide the gnocchi among serving plates.
- Top each serving with torn burrata, grated Parmesan, and fresh basil leaves for garnish.
Notes
For best results, use freshly grated Parmesan cheese. If fresh basil is unavailable, a sprinkle of dried basil can be used, but fresh is highly recommended for flavor. Ensure you do not overwork the gnocchi dough to keep it light and tender.