Get the Recipe: Gnocchi Burrata
A quick and easy gnocchi recipe that is also a special treat meal. Treat yourself!
Ingredients
- 1 lb (454 g) potato gnocchi, *see Note 1 below
- 2-3 teaspoons olive oil
- 1/2 small onion, diced
- 3 cloves garlic, finely chopped
- Red pepper flakes, to taste
- 2 Tablespoons tomato paste
- 13.5 oz (398 ml) canned cherry tomatoes
- 1/3-2/3 cup heavy whipping cream, 35% b.f. *see Note 2 below
- 10 fresh basil leaves, roughly chopped, plus more for garnish
- 8-10 oz (250 g) burrata cheese
- Salt and freshly ground pepper
For garnish:
- Additional red pepper flakes, optional
- Extra virgin olive oil
Instructions
- For best results, remove the burrata from the fridge ahead, so it comes to room temperature. When ready to serve, remove the burrata ball from the liquid and place it onto some paper towels to dry. To serve, transfer to a plate and tear into large chunks. You can spoon any of the loose curd from the middle that spills out from the plate onto the serving dishes.
- Start a large pot of water boiling for the gnocchi. When boiling salt, generously and cook the gnocchi according to package directions.
- Meanwhile, make the sauce by heating some olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until the onion is softened, but not browned. Add the garlic and red pepper flakes, if using. Cook, stirring, another 45 seconds or so.
- Add the tomato paste to the skillet and cook together with the onion and garlic, pressing the tomato paste into the onions and stirring constantly, for about 2 minutes.
- Pour the canned cherry tomatoes into the pan with all the juices and bring to a boil. Reduce the heat to medium-low and let the sauce simmer for about 10 minutes.
- Add the cream and basil to the skillet and gently stir together to avoid crushing the cherry tomatoes too much. When the gnocchi is cooked, drain and add to the skillet. Stir in gently. Taste the sauce and season with salt and pepper, as needed.
- To serve, spoon some of the gnocchi onto one side or a shallow bowl. Place a torn piece of burrata on the side. Sprinkle with additional red pepper flakes, garnish with more chopped fresh basil leaves and drizzle with some extra virgin olive oil.
- If you'd like to add to this dish, a nice crusty bread and a side salad would be great.
Notes
Note 1: Seek out the best gnocchi you can find. Fresh or frozen gnocchi from an Italian market is typically the best. Of the grocery store options, I prefer frozen gnocchi, followed by refrigerated. I find shelf-stable gnocchi my least favourite option.
Note 2: You can adjust the amount of added cream to taste. Using the lesser amount will result in a more tomato-forward sauce. Using the greater amount will result in a rose-type tomato sauce. I generally land somewhere in the middle for my taste.
A lighter cream can be used, but it may split or become grainy due to the acidic tomatoes.
Be sure to read the notes above this recipe card, for more tips on making this recipe. You'll also find step-by-step photos and a recipe video that you might find helpful.
Serving: 1serving, Calories: 440kcal, Carbohydrates: 48g, Protein: 16g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 63mg, Sodium: 591mg, Potassium: 305mg, Fiber: 4g, Sugar: 4g, Vitamin A: 976IU, Vitamin C: 12mg, Calcium: 377mg, Iron: 5mg
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