Burrata Gnocchi with Basil Tomato (Print-Friendly Version)
Pillowy gnocchi tossed with basil-tomato sauce and finished with creamy burrata, perfect for easy Italian nights.
# Ingredients:
→ Main
01 -
450 g potato gnocchi
02 -
2 tablespoons olive oil
03 -
2 cloves garlic, finely minced
04 -
350 g cherry tomatoes, halved
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
0.25 teaspoon red pepper flakes
08 -
20 g fresh basil leaves, torn
09 -
2 to 3 balls burrata cheese
→ Garnish
10 -
Freshly grated parmesan cheese
# Steps:
01 -
Bring a large pot of salted water to a rolling boil. Add gnocchi and cook according to package instructions until they float to the surface. Drain well and set aside.
02 -
While the gnocchi cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 -
Add halved cherry tomatoes to the skillet. Season with salt, black pepper, and red pepper flakes. Cook, stirring occasionally, for 5 to 7 minutes until tomatoes have softened and released their juices.
04 -
Add the drained gnocchi to the tomato mixture and gently toss to coat each piece in the sauce.
05 -
Stir in torn fresh basil leaves and cook for 1 additional minute to infuse flavor.
06 -
Divide the gnocchi mixture among serving plates. Place a ball of burrata on top of each portion and finish with a sprinkle of grated parmesan if desired. Serve without further mixing.
# Notes & Tips:
01 -
Avoid over-mixing after adding burrata—allow guests to break it open at the table.
02 -
A drizzle of balsamic glaze can add a delicate sweet tang to the finished dish.
03 -
Ideal as a vegetarian main or an elegant starter.