Description
A comforting dish featuring soft gnocchi in a creamy tomato sauce, topped with rich burrata cheese.
Ingredients
Scale
- 1 lb potato gnocchi
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 ball burrata cheese (about 6 oz)
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 1-2 minutes.
- Stir in crushed tomatoes, dried oregano, red pepper flakes, salt, and pepper. Let simmer for 8-10 minutes.
- Bring a large pot of salted water to a boil.
- Add the gnocchi and cook until they float to the surface (about 2-3 minutes). Drain.
- Reduce heat to low and stir in heavy cream and Parmesan cheese into the sauce.
- Gently fold in the cooked gnocchi.
- Heat through for 1-2 minutes.
- Transfer to serving plates and tear the burrata cheese on top.
- Garnish with fresh basil and drizzle with extra olive oil.
Notes
For a lighter version, substitute low-fat cream or coconut cream for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg