This tomato and burrata gnocchi is an easy one-pan 20-minute meatless meal! Tender and pillowy gnocchi swimming in a bright tomato garlic sauce with melty burrata.
1teaspoonchopped Calabrian chilies, or 1/2 teaspoon crushed red pepper flakes
1/4cupheavy cream
8ozburrata, torn into pieces
freshly grated parmesan, for sprinkling
fresh basil leaves, torn
Instructions
Heat the olive oil in a large skillet or braiser over medium heat. Add the tomatoes and season with salt and pepper. Cook for 10-15 minutes, stirring occasionally, until the tomatoes have broken down.
Once the tomatoes have cooked down, add the tomato paste, garlic, and Calabrian chilies and cook for 3-4 more minutes. Add the cream and simmer over low, season the sauce with salt and pepper.
Bring a small pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2-4 minutes or until they start to float. Using a slotted spoon, transfer the gnocchi to the sauce. It's okay some of the cooking water makes its way in! Toss the gnocchi in the sauce.
Divide the burrata over the top of the gnocchi and sprinkle with parmesan and torn basil leaves. Simmer for another 5 minutes or so, until the burrata is hot and melty. Serve immediately topped with more parmesan and fresh basil.