Tomato Gnocchi with Burrata
This recipe provides a delightful combination of soft potato gnocchi tossed in a rich tomato sauce, perfectly complemented by creamy burrata cheese. It's a comforting yet elegant dish that brings together classic Italian flavors.
Equipment
- large skillet
- large pot
Ingredients
Fresh Tomato Gnocchi
- 500 g potato gnocchi
Tomato Sauce
- 400 g canned crushed tomatoes
- 2 garlic cloves minced
- 0.25 cup fresh basil leaves chopped
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
For Serving
- 250 g burrata cheese
- 0.5 cup Parmesan cheese grated
- fresh basil for garnish
Instructions
Prepare the Tomato Sauce
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Stir in crushed tomatoes, salt, and pepper. Bring to a simmer, then reduce heat and let it cook for 15-20 minutes, allowing the sauce to thicken slightly.
Cook the Gnocchi
- While the sauce simmers, bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions, usually for 2-3 minutes or until they float to the surface.
- Drain the gnocchi and add them directly to the skillet with the tomato sauce. Gently stir to coat the gnocchi evenly.
Combine and Serve
- Stir in the chopped fresh basil into the gnocchi and sauce.
- Divide the gnocchi among serving plates. Top each serving with half of a burrata cheese ball. Garnish with grated Parmesan cheese and fresh basil leaves before serving immediately.
Notes
For extra flavor, you can roast cherry tomatoes with a drizzle of olive oil and herbs and add them to the sauce. Ensure your burrata is at room temperature before serving for optimal creaminess.