Ingredients
- ⅓ cup extra-virgin olive oil
- 6 to 8 garlic cloves, peeled and lightly crushed
- 2 pints cherry tomatoes
- ½ tsp. red pepper flakes (optional)
- 1 tsp. kosher salt
- ½ tsp. freshly cracked black pepper
- ½ cup heavy cream
- 2 (16-oz. packages) potato gnocchi (I like DeLallo brand)
- 2 (4-oz.) balls fresh burrata cheese
- ½ cup fresh basil leaves, sliced or torn
Instructions
- Start by bringing a large pot of salted water to a boil.
- Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and cook until fragrant, about 2 minutes.
- Increase heat to medium and add tomatoes. Cook, stirring occasionally, until most of the tomatoes break down and become jammy, about 10 to 12 minutes. (If the garlic starts to burn, reduce heat to medium-low.) Season with red pepper flakes (if using), salt, and black pepper.
- Reduce heat to medium-low and stir in heavy cream.
- When the water comes to a boil, add gnocchi and cook according to package instructions until al dente. Reserve ½ cup pasta cooking water and drain remaining.
- Transfer cooked gnocchi and reserved pasta water to skillet with tomato sauce and toss continuously until the sauce is thickened and glossy, about 2 minutes. Stir in fresh basil, reserving some for garnish.
- Break burrata balls into pieces and disperse evenly over pasta. Remove skillet from heat and garnish with reserved basil.
Nutrition
Serving: 1.33cups | Calories: 493kcal | Carbohydrates: 64g | Protein: 12g | Fat: 21g | Saturated Fat: 7g | Sodium: 990mg | Fiber: 6g | Sugar: 6g
Prep Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
Serves
6
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