Ingredients
Method
Prep Ingredients:
- Bring a large pot of salted water to a boil. Halve the cherry tomatoes and crush the garlic cloves for cooking.
Cook the Garlic:
- Heat olive oil in a large skillet over medium-low heat. Add crushed garlic and sauté for about 2 minutes until aromatic.
Make the Tomato Sauce:
- Increase heat to medium and add cherry tomatoes to the skillet. Cook for 10–12 minutes, stirring occasionally, until the tomatoes soften and release their juices. Season with red pepper flakes (if using), salt, and black pepper.
Add Cream:
- Reduce heat to medium-low and stir in heavy cream. Let the sauce simmer gently while you cook the gnocchi.
Cook the Gnocchi:
- Add gnocchi to the boiling water and cook according to package instructions (usually 2–3 minutes). Reserve ½ cup of pasta water before draining.
Combine Gnocchi and Sauce:
- Transfer cooked gnocchi and reserved pasta water to the skillet. Toss gently over medium heat until the sauce thickens and coats the gnocchi evenly.
Add Fresh Basil:
- Stir in most of the fresh basil, reserving a small amount for garnish.
Top with Burrata:
- Tear burrata into pieces and place them over the gnocchi. Remove skillet from heat and let the burrata melt slightly.
Serve:
- Garnish with remaining basil and serve immediately.
Notes
- Opt for fresh, high-quality ingredients for the best flavor.
- For a vegan version, substitute heavy cream with a plant-based alternative and omit the burrata.
- Store leftovers in an airtight container for up to 3 days and reheat gently.