Tomato Basil Gnocchi with a fat ball of burrata on top… it’s all I want to eat from now until end of summer!
We can all agree that life is better with burrata, right? It’s no exception when it comes to this Tomato Basil Gnocchi! Burst cherry tomatoes sautéed in a garlic, olive oil, butter mixture pack a major punch in this recipe. And the way the gnocchi is cooked (you’ll see below) is a game changer. Spoiler alert: it’s not boiled… rather it’s sautéed so it has a crispy outside and trust me, you’ll never want to make gnocchi the traditional way ever again.
Want a few more Gnocchi recipes:
Tomato Basil Gnocchi
Truly the most perfect summer gnocchi recipe with burst tomatoes, burrata cheese and herbs!
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 1 pound store bought gnocchi
- 1/2 teaspoon kosher salt plus more to taste
- 1 shallot thinly sliced
- 6 cloves garlic roughly chopped
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup freshly grated parmesan
- fresh basil to garnish
- 1-2 balls burrata to serve
Add the olive oil into a large skillet. Add the cherry tomatoes into the oil and saute for 3-5 minutes until blistered. Once blistered, add the shallot, garlic and red pepper flakes to the skillet and heat until fragrant, about 30 seconds. Transfer the tomato mixture to a bowl.
Add the remaining olive oil and butter to the pan and heat until butter is melted. Add gnocchi to the pan and cook on high, stirring frequently for about 5-6 minutes. Flip the gnocchi evenly in the pan for crisp texture on all sides. Add the tomatoes back to the pan, sprinkle half the parmesan and give a quick stir to coat well. Remove the gnocchi from the pan and serve with remaining grated parmesan and fresh basil and a small ball of burrata on each portion.
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