Tomato Gnocchi Burrata (Print Version)
# Ingredients:
01 -
1/4 cup of extra virgin olive oil.
02 -
6 to 8 cloves of garlic, smashed.
03 -
2 pints of cherry tomatoes.
04 -
1/2 teaspoon of red pepper flakes.
05 -
1 teaspoon of kosher salt.
06 -
1/2 teaspoon of freshly cracked black pepper.
07 -
1/2 cup of heavy cream.
08 -
32 ounces of potato gnocchi.
09 -
8 ounces of burrata cheese.
10 -
1/2 cup of fresh basil leaves.
# Instructions:
01 -
Fill a big pot with salted water and bring it to a boil for the gnocchi.
02 -
Warm the olive oil over medium heat and cook the smashed garlic until it smells amazing, around 2 minutes.
03 -
Toss in the tomatoes and let them cook down until they’re soft, around 10 to 12 minutes. Stir in the salt, black pepper, and pepper flakes.
04 -
Turn the heat to low, pour in the cream, and stir. Cook the gnocchi in the boiling water until it’s done.
05 -
Put the gnocchi and 1/2 cup of pasta water into the pan with the sauce. Give it a good toss until it thickens up. Mix in the basil at the end.
06 -
Tear apart the burrata and spread it over the dish. Add extra basil on top to garnish.
# Notes:
01 -
Can store in the freezer without burrata for up to 3 months.
02 -
Good in the fridge for 4 days.
03 -
Add burrata after heating it up.