Creamy Tomato Gnocchi (Print Version)
# Ingredients:
01 -
1 teaspoon kosher salt.
02 -
1/2 teaspoon red pepper flakes (if you'd like).
03 -
6 to 8 garlic cloves, peeled and gently smashed.
04 -
1/2 teaspoon freshly ground black pepper.
05 -
2 pints of cherry tomatoes.
06 -
1/4 cup good-quality olive oil.
07 -
1/2 cup thick cream.
08 -
2 packages (16 oz each) potato gnocchi.
09 -
2 4-ounce burrata balls, fresh.
10 -
1/2 cup of basil, roughly chopped or torn.
# Instructions:
01 -
Fill a big pot with salty water, then heat it until it's bubbling for the gnocchi.
02 -
Warm oil in a pan over low to medium heat. Add smashed garlic and cook for 2 minutes to release its aroma.
03 -
Dump in the cherry tomatoes and let them cook for about 10–12 minutes until they soften and thicken. Sprinkle with salt, pepper, and chili flakes.
04 -
Turn the flame to medium-low and mix in the heavy cream.
05 -
Cook the gnocchi till they're tender but firm to the bite. Scoop out 1/2 cup of cooking water before draining.
06 -
Toss the gnocchi and reserved water into the sauce. Stir everything until the sauce clings. Tear burrata over the top and sprinkle basil to finish.
# Notes:
01 -
Keep in fridge for no more than 4 days.
02 -
Freeze (without burrata) for up to 3 months.
03 -
After reheating, add fresh burrata again.