Ingredients
Method
- Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes.
- Increase heat to medium and add cherry tomatoes. Cook, stirring occasionally, until most tomatoes break down and become jammy, about 10 to 12 minutes. If garlic starts to burn, reduce heat to medium-low. Season with red pepper flakes (if using), salt, and black pepper. Reduce heat to medium-low and stir in heavy cream.
- Once water boils, add gnocchi and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain gnocchi. Transfer cooked gnocchi and reserved water to the skillet with tomato sauce. Toss continuously until sauce thickens and looks glossy, about 2 minutes. Stir in most of the basil, saving some for garnish.
- Break burrata into pieces and scatter evenly over the gnocchi. Remove skillet from heat and garnish with reserved basil. Serve immediately.
Nutrition
Notes
For a richer flavor, use California-grown cherry tomatoes when in season. If you prefer a smoother soup, blend the tomato sauce before adding the cream. Store leftovers without burrata in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stovetop or microwave; add fresh burrata after reheating. This dish freezes well for up to 3 months without the burrata—thaw overnight in the fridge before reheating. For a dairy-free version, substitute full-fat coconut milk for the heavy cream and omit the burrata. Serve with crusty sourdough bread for dipping.