Creamy Burst Tomato Gnocchi
A creamy fresh cherry tomato sauce coats every inch of pillowy gnocchi in this summery burst tomato gnocchi that's topped with lots of fresh basil and rich burrata cheese.
Servings 4 servings
Calories 357kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cups cherry tomatoes
- 1 tablespoon unsalted butter
- 3 medium cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon granulated sugar
- 1/2 cup heavy whipping cream
- 1 lb gnocchi
- Salt and pepper to taste
- 1 ball (4 oz) burrata cheese
- 1/4 cup minced fresh basil
Instructions
- Heat a 9-inch cast iron skillet or stainless steel skillet over medium-high heat. Add olive oil and swirl to coat bottom. Add tomatoes and char on all sides, turning occasionally until tomatoes are softened and bursting, about 6-8 minutes of cooking.
- Reduce heat to medium and add butter, garlic, tomato paste, and sugar. Cook 2-3 minutes until fragrant, smashing tomatoes against pan to release juices. Pour in heavy cream and allow to cook 2-3 additional minutes, stirring occasionally.
- In a separate pot, boil gnocchi according to package instructions in salted water until al dente. Drain well.
- Add gnocchi to burst tomato sauce and allow to cook 2-3 minutes in the sauce. Season gnocchi with salt and pepper to taste.
- Break fresh burrata open and arrange pieces of it on top of gnocchi. Top gnocchi with fresh basil and serve warm. Enjoy!
Notes
Storing Instructions
Store gnocchi in refrigerator up to 6 days.
Nutrition
Serving: 8 oz gnocchi | Calories: 357kcal | Carbohydrates: 32.2g | Protein: 12.2g | Fat: 20.5g | Saturated Fat: 8.7g | Cholesterol: 40mg | Potassium: 197mg | Fiber: 3.1g | Sugar: 2.9g | Calcium: 66mg | Iron: 1mg