Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 500 g cherry or mini-roma tomatoes
- 1/4 cup water (60 ml)
- 1 tablespoon tomato paste
- 1/8 teaspoon red pepper chili flakes, or to taste
- 1 tablespoon crème fraîche (see notes)
- Sea salt and freshly ground pepper, to taste
- 1 x 500 g package fresh potato gnocchi
- 1 x 125 g ball fresh burrata cheese
- 1 tablespoon chopped fresh parsley, mint, or basil (or a mix)
Instructions
- Prepare the Tomato Sauce: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the cherry tomatoes and cook for 7–8 minutes, stirring occasionally, until some of the tomatoes soften and start to break down. Add the water, tomato paste, crème fraîche, chili flakes, and a pinch of salt and pepper. Reduce the heat to low and let the mixture simmer gently.
- Cook the Gnocchi: Bring a pot of salted water to a boil. Cook the gnocchi according to the package instructions, usually about 5 minutes or until they float. Reserve 125 ml (½ cup) of the pasta cooking water, then drain the rest.
- Combine the Gnocchi with the Sauce: Add the cooked gnocchi to the skillet with the tomato sauce. Stir gently, adding the reserved pasta water 1 tablespoon at a time until the sauce reaches your desired consistency and coats the gnocchi evenly.
- Add the Burrata: Tear the burrata into pieces and distribute it evenly over the gnocchi. Avoid stirring so the burrata remains creamy and melts slightly from the warmth of the dish.
- Garnish and Serve: Remove the skillet from heat and sprinkle with fresh herbs like parsley, mint, or basil. Serve immediately and enjoy!
Nutrition
Notes
- For a richer, creamier sauce, substitute the 60 ml water and 1 tablespoon crème fraîche with 100 ml of cream.