Ingredients
Scale
- 1 pound gnocchi
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- 8 ounces burrata cheese
Instructions
- Step 1: In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the top, then drain and set aside.
- Step 2: In a large skillet over medium heat, add the olive oil and minced garlic. Sauté for about 1 minute until fragrant but not browned.
- Step 3: Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally.
- Step 4: Add the heavy cream to the skillet, stirring well to combine. Season with salt and pepper, and let it simmer for another 3-4 minutes until the sauce thickens slightly.
- Step 5: Gently fold the cooked gnocchi into the creamy tomato sauce until well coated. Serve immediately topped with torn pieces of burrata cheese and fresh basil leaves.
Notes
- For optimal freshness, store any leftover creamy tomato gnocchi in an airtight container in the refrigerator for up to 3 days.
- When reheating, gently warm the dish over low heat on the stove, adding a splash of water or cream to maintain its creamy consistency and prevent it from drying out.
- For an extra touch of flavor, serve the gnocchi with a drizzle of high-quality olive oil and a sprinkle of freshly grated Parmesan cheese alongside the burrata.
- To enhance the richness of the sauce, consider using San Marzano tomatoes for a sweeter flavor profile, and don’t skip sautéing the garlic just until fragrant to avoid bitterness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Trans Fat: 0g
- Protein: 6g