Description
A simple recipe for soft potato gnocchi tossed in a fresh tomato and basil sauce, topped with creamy burrata cheese.
Ingredients
Scale
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup fresh basil leaves, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces burrata cheese
Instructions
- Cook gnocchi according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook for 1 minute until fragrant. Do not brown.
- Stir in diced tomatoes (with their juice), salt, and pepper. Bring to a simmer.
- Cook the sauce for 5 minutes, stirring occasionally.
- Remove the skillet from the heat. Stir in the chopped fresh basil.
- Add the cooked gnocchi to the skillet and toss gently to coat with the sauce.
- Divide the gnocchi among serving bowls.
- Tear the burrata cheese into pieces and place on top of the warm gnocchi. Serve immediately.
Notes
- You can substitute fresh cherry tomatoes halved for the canned diced tomatoes for a brighter flavor.
- Use good quality olive oil for the best taste in the sauce.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 450
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 20
- Cholesterol: 75
Keywords: gnocchi, tomato, basil, burrata, pasta, vegetarian, quick dinner