Creamy Tomato Gnocchi (Print Version)
# Ingredients:
01 -
Quarter cup of olive oil (extra-virgin).
02 -
6-8 crushed garlic cloves, peeled.
03 -
2 pints of cherry tomatoes.
04 -
Half a teaspoon red pepper flakes (optional).
05 -
1 teaspoon kosher salt.
06 -
Half a teaspoon freshly ground black pepper.
07 -
Half a cup of heavy cream.
08 -
Two packages (16 oz each) of potato gnocchi.
09 -
Two 4-oz burrata balls, fresh.
10 -
Half a cup of fresh basil, torn or cut into strips.
# Instructions:
01 -
Pour the oil into a large skillet, warm on low. Gently cook garlic for about 2 minutes, just until it smells good.
02 -
In a big pot, bring salted water to a rolling boil. This will be for cooking your gnocchi later.
03 -
Add tomatoes to the garlic mixture. Let them cook for 10-12 minutes, stirring occasionally, until they become saucy. Add some red pepper flakes, salt, and black pepper for flavor.
04 -
Turn the heat lower, then pour in the heavy cream and stir it in gently.
05 -
Toss the gnocchi into the boiling water. Cook them until just tender, then scoop out half a cup of the cooking water before draining.
06 -
Put the gnocchi and reserved water into the tomato sauce. Stir to thicken it up a little. Toss in basil, then break apart the burrata on top for serving.
# Notes:
01 -
Keep in the fridge for up to 4 days.
02 -
Freeze (without burrata) for as long as 3 months.
03 -
Add burrata back in once you heat it up.