Description
This Creamy Tomato Gnocchi with Burrata is a comforting Italian-inspired dish featuring pillowy gnocchi coated in a luscious tomato cream sauce, topped with soft, melting burrata cheese and fresh basil. The sauce combines crushed tomatoes, herbs, and a touch of heavy cream for a rich, flavorful meal that comes together quickly on the stovetop.
Ingredients
Scale
Sauce
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 cups crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Main
- 1 pound gnocchi
- 8 ounces burrata cheese
Garnish
- 1/4 cup fresh basil, chopped
- 1 tablespoon grated Parmesan cheese
Instructions
- Heat olive oil: Heat olive oil in a large skillet over medium heat to prepare the base for the sauce.
- Sauté onions: Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes, to develop sweetness and flavor.
- Add garlic: Stir in the minced garlic and cook for 1 minute, stirring frequently, until fragrant, enhancing the aromatic base.
- Add herbs and spices: Stir in dried basil, oregano, and red pepper flakes, cooking for 30 seconds to release their aromas and flavors.
- Add crushed tomatoes: Pour in the crushed tomatoes and mix well to combine with the sautéed aromatics and herbs.
- Add cream and broth: Stir in heavy cream and chicken broth until the sauce becomes smooth and combines evenly.
- Season sauce: Add salt and black pepper to taste, then bring the mixture to a gentle simmer.
- Simmer sauce: Allow the sauce to simmer for 8-10 minutes, stirring occasionally, until it thickens slightly, concentrating the flavors.
- Boil water for gnocchi: While the sauce simmers, bring a large pot of salted water to a rolling boil over high heat.
- Cook gnocchi: Add gnocchi to boiling water and cook according to package instructions, usually 2-3 minutes, until they float to the top indicating doneness.
- Transfer gnocchi: Use a slotted spoon to transfer cooked gnocchi directly into the skillet with the tomato cream sauce.
- Combine gnocchi and sauce: Gently stir to coat the gnocchi evenly with the creamy tomato sauce.
- Add burrata: Tear the burrata cheese into pieces and scatter it over the gnocchi and sauce.
- Melt burrata: Cover the skillet with a lid and let it cook for 2-3 minutes off heat, allowing burrata to soften and gently melt into the sauce.
- Add fresh basil: Remove the skillet from heat and sprinkle the chopped fresh basil over the dish for brightness and aroma.
- Finish with Parmesan: Sprinkle grated Parmesan cheese over the gnocchi for an added layer of savory flavor.
- Serve: Serve immediately, optionally garnished with extra basil or Parmesan if desired, for a warm and comforting meal.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Gnocchi cooks quickly, so watch carefully to prevent overcooking.
- If burrata is unavailable, fresh mozzarella can be used as a substitute, though texture will differ.
- Adjust red pepper flakes to control the level of heat according to preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking the gnocchi.