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To make creamy tomato gnocchi with burrata, you will need: - 1 pound potato gnocchi - 2 cups cherry tomatoes, halved - 1 cup heavy cream - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - A handful of fresh basil leaves, for garnish - 1 ball of burrata cheese You can easily swap some ingredients if needed. If you don't have heavy cream, try using half-and-half or a dairy-free cream. For garlic, you can use garlic powder, but fresh gives the best taste. If cherry tomatoes are out of season, canned diced tomatoes work well. You can also use fresh oregano instead of dried for a brighter flavor. If you can't find burrata cheese, fresh mozzarella is a great choice. Using fresh herbs can make a big difference in your dish. Fresh basil adds a bright taste and aroma that dried herbs cannot match. Dried oregano brings a deep, earthy flavor but lacks the freshness of its counterpart. When possible, opt for fresh herbs for the best results. They elevate the dish and make each bite more delicious. {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is warm, add 3 minced cloves of garlic. Sauté for about 1 minute. The garlic should smell great and turn golden. Next, add 2 cups of halved cherry tomatoes. Sprinkle in 1 teaspoon of dried oregano, salt, and freshly ground black pepper. Cook for 5 to 7 minutes. The tomatoes will soften and burst, releasing their juices. While the tomatoes cook, fill a pot with salted water and bring it to a boil. Carefully add 1 pound of potato gnocchi to the boiling water. Cook them according to the package instructions. Usually, this takes around 2 to 3 minutes. When the gnocchi float to the top, they are ready. Once cooked, drain the gnocchi and transfer them to the skillet with the tomatoes. Pour in 1 cup of heavy cream. Stir gently to coat the gnocchi in the creamy sauce. Let the mixture simmer for another 2 to 3 minutes until the sauce thickens slightly. Remove the skillet from heat. Taste and adjust the seasoning with more salt and pepper if needed. - Use a large pot for boiling the gnocchi. This helps them cook evenly. - Make sure the water is boiling before adding the gnocchi. This keeps them from becoming mushy. - Do not overcrowd the pot; cook in batches if necessary. - Look for the gnocchi to float to the top. This means they are done. To make the sauce rich, use heavy cream because it adds a smooth texture. Stir the cream in gently after adding the gnocchi. This ensures that all the flavors mix well. If the sauce is too thick, add a splash of pasta water. This will help loosen it up while keeping it creamy. For extra flavor, consider adding freshly cracked black pepper and a touch of salt, adjusting to your taste. To get the best flavor, start with a hot skillet. Add olive oil and let it warm. Once it shimmers, toss in minced garlic. Keep stirring it for about a minute. This helps the garlic become fragrant and golden. Next, add the halved cherry tomatoes. Sprinkle in oregano and salt. Sauté them for 5 to 7 minutes. You want the tomatoes to soften and burst, releasing their juices. This is the key to a tasty sauce. To boost the sauce’s flavor, use fresh ingredients. Fresh basil adds a bright note. You can also experiment with herbs like thyme or parsley. A splash of balsamic vinegar can add depth. For a bit of heat, consider red pepper flakes. Adjust the seasoning with salt and pepper to make it perfect. Taste as you go to ensure it suits your palate. For serving, use wide, shallow bowls. This lets the creamy sauce shine and shows off the burrata. Tear burrata into pieces and scatter it on top. Finish with fresh basil leaves for a pop of color. A drizzle of olive oil adds an elegant touch. Serve immediately for the best taste and texture. Enjoy this dish with a slice of crusty bread for dipping! Pro Tips Perfectly Cooked Gnocchi: Ensure your gnocchi are cooked just until they float, as overcooking can lead to a mushy texture. Fresh Herbs Matter: Use fresh basil for garnish instead of dried, as it adds a vibrant flavor and visual appeal to the dish. Adjust Creaminess: Feel free to adjust the amount of heavy cream to suit your preference for a richer or lighter sauce. Serving Suggestion: Drizzle a little extra virgin olive oil over the finished dish for added richness and a glossy finish. {{image_4}} You can easily add protein to your creamy tomato gnocchi. Chicken and shrimp work great. For chicken, use boneless pieces. Sauté them until cooked through and golden. Then, mix them into your sauce. For shrimp, add them in the last few minutes of cooking. This way, they stay juicy and tender. Both options add flavor and make the dish heartier. If you want to keep it vegetarian, consider adding spinach or kale. Add these greens after sautéing the garlic and tomatoes. They will wilt nicely in the sauce. You could also toss in roasted bell peppers or zucchini for a colorful twist. These veggies bring extra taste and nutrition to your meal. Burrata is creamy and rich, but there are other tasty options. You can try fresh mozzarella for a similar texture. Feta cheese adds a salty kick, while ricotta provides a light and fluffy contrast. Goat cheese is another great choice, offering a tangy flavor that pairs well with the sauce. Choose any cheese based on your taste preferences for a fun twist. To store leftovers, let the creamy tomato gnocchi cool down first. Place it in an airtight container. Make sure to seal it well to keep out air. Leftovers can last for 3 to 4 days in the fridge. Label your container with the date to remember when you made it. When you're ready to eat the leftovers, use a skillet for the best taste. Heat a little olive oil over medium heat. Add the gnocchi and stir gently. You can also add a splash of cream or water to keep it creamy. Heat until warm, but avoid cooking it too long. This keeps the gnocchi soft and the flavors fresh. Freezing creamy tomato gnocchi is possible but not ideal. The texture can change when thawed. If you choose to freeze it, use a freezer-safe container. It’s best to freeze it without the burrata. When you want to eat it, thaw it overnight in the fridge. Reheat gently as mentioned above. Enjoy your meal even after some time! Yes, you can use store-bought gnocchi. It saves time and makes cooking easier. Just follow the package instructions for cooking. Fresh gnocchi has a better taste and texture, but the store-bought kind works great too. To add spice, try including red pepper flakes. Start with a pinch and adjust to your taste. You can also add finely chopped fresh chili peppers. This adds a nice kick without overpowering the dish. A light white wine goes well with this dish. I suggest a Pinot Grigio or a Sauvignon Blanc. These wines balance the creaminess and enhance the tomato flavor. You can also try a light red, like a Chianti, for a different twist. This dish lasts about 3 days in the fridge. Store it in an airtight container to keep it fresh. Just remember, the gnocchi may become slightly softer when reheated. Yes, you can make this dish vegan! Use plant-based gnocchi and substitute heavy cream with coconut milk or cashew cream. For the cheese, try a vegan version of burrata or skip it altogether. This article covered everything you need to know about making creamy tomato gnocchi. We explored ingredients, cooking steps, and helpful tips to enhance flavors. You learned about substitutions, variations, and safe storage methods. Remember, using fresh herbs can make a big difference. Don't be afraid to try new protein options or vegetarian add-ins. Cooking should be fun and creative! Enjoy experimenting with this dish and make it your own.

Creamy Tomato Gnocchi with Burrata

A delicious and creamy dish featuring potato gnocchi, cherry tomatoes, and burrata cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 pound potato gnocchi
  • 2 cups cherry tomatoes, halved
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • to taste salt
  • to taste freshly ground black pepper
  • a handful fresh basil leaves, for garnish
  • 1 ball burrata cheese

Instructions
 

  • Begin by warming 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add 3 minced cloves of garlic and sauté for about 1 minute, stirring constantly, until the garlic becomes fragrant and golden.
  • Add the halved cherry tomatoes to the skillet. Sprinkle in 1 teaspoon of dried oregano, along with salt and freshly cracked black pepper to taste. Sauté for 5 to 7 minutes, allowing the tomatoes to soften, burst, and release their juicy goodness.
  • While your tomatoes are cooking away, bring a pot of salted water to a vigorous boil. Carefully add the potato gnocchi to the boiling water, cooking them according to the package instructions—usually around 2-3 minutes or until they rise to the top, indicating they're done.
  • Once the gnocchi are floating, drain them well and gently transfer them into the skillet with the luscious tomato mixture. Pour in 1 cup of heavy cream and stir delicately to ensure the gnocchi are well-coated with the creamy tomato sauce. Allow the mixture to simmer for an additional 2-3 minutes until the sauce slightly thickens.
  • Remove the skillet from heat and adjust the seasoning with extra salt and pepper if desired, ensuring the flavors are just right.
  • To plate your dish, serve the creamy gnocchi generously on each plate. Tear the burrata cheese into luscious pieces, scattering them over the top for a delightful creamy contrast. Finish with a sprinkle of fresh basil leaves for an aromatic touch and an attractive pop of color.

Notes

Serve in wide, shallow bowls and drizzle with olive oil for an elegant finish.
Keyword burrata, creamy, gnocchi, pasta, tomato