Ingredients
Scale
- 1 pound gnocchi
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- Salt and pepper to taste
- 8 ounces burrata cheese
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the top. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the crushed tomatoes and bring to a simmer. Cook for 5 minutes to allow the flavors to meld.
- Add the heavy cream and dried basil to the skillet. Stir well and let it simmer for another 3-4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Gently fold the cooked gnocchi into the creamy tomato sauce, making sure they are well coated.
- To serve, divide the gnocchi among plates and top each serving with torn pieces of burrata. Garnish with fresh basil leaves.
Notes
- For a lighter version, substitute the heavy cream with half-and-half or a plant-based cream.
- Add some crushed red pepper flakes for a spicy kick.
- This dish pairs well with a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 15 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 10 grams
- Cholesterol: 80 milligrams