Description
A simple recipe for soft potato gnocchi tossed in a rich, creamy tomato sauce and topped with fresh burrata cheese.
Ingredients
Scale
- 1 pound potato gnocchi
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 4 ounces burrata cheese, torn into pieces
- Fresh basil leaves, for garnish
Instructions
- Cook the gnocchi according to package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant.
- Pour in the diced tomatoes (with their juice). Bring the mixture to a simmer.
- Reduce the heat to low. Stir in the heavy cream and Parmesan cheese. Mix well until the sauce is smooth.
- Stir in the dried oregano, salt, and pepper. Taste and adjust seasoning.
- Add the cooked gnocchi to the sauce and toss gently to coat everything evenly. Cook for 1-2 minutes to heat through.
- Divide the gnocchi among serving bowls. Top each serving with torn pieces of burrata cheese.
- Garnish with fresh basil leaves before serving.
Notes
- You can substitute fresh mozzarella for burrata if burrata is unavailable.
- For a richer tomato flavor, use fire-roasted diced tomatoes.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 550
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 3
- Protein: 18
- Cholesterol: 85
Keywords: creamy tomato gnocchi, burrata, potato gnocchi, quick pasta, vegetarian dinner