Tomato & Burrata Gnocchi
Ingredients
- 1 pack (400g) Potato Gnocchi
- 1 tbsp salted butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 brown onion, finely diced
- 1/3 cup tomato paste
- 3/4 cup heavy cream
- 1/2 cup grated parmesan
- 1 tsp chilli flakes (optional)
- Burrata, torn into pieces
- Fresh basil leaves
What is Gnocchi?
Gnocchi is a type of Italian dumpling, traditionally made from potatoes, flour, and eggs. Soft, pillowy, and slightly chewy, gnocchi is a comforting alternative to pasta, perfect for soaking up rich sauces.
Gnocchi works well with a wide range of sauces, from a simple butter and sage combination to slow-simmered ragus or creamy tomato sauces like this one. Whether store-bought or homemade, it’s a quick and versatile option.
The secret to a perfect tomato & cream sauce
A great gnocchi sauce should be rich and flavourful without being overly heavy, and that’s exactly what this tomato and cream sauce delivers.
Cooking the tomato paste first enhances its sweetness and depth. Once the cream is added, the sauce thickens as it simmers, creating a smooth, velvety coating for the gnocchi.
And here’s a little trick: the starch from the gnocchi helps the sauce cling better. So when you toss everything together, you get a glossy finish rather than a watery pool at the bottom of the plate.
The final touch? A generous sprinkle of Parmesan and a hint of spice from the chilli flakes (if you like a little heat).
Directions
- Bring a pot of salted water to a boil. Add the gnocchi and cook according to the packet directions. Drain and set aside.
- In a large pan, melt the butter and olive oil over medium heat. Add the onion and garlic and cook for 1-2 minutes, until fragrant.
- Stir in the tomato paste and cook for 2-3 minutes.
- Pour in the heavy cream and stir to combine. Let it simmer for 2-3 minutes until the sauce thickens slightly.
- Stir in the Parmesan and chilli flakes if using.
- Add the cooked gnocchi to the pan and toss to coat in the sauce.
- Transfer the gnocchi to plates and top with burrata and fresh basil leaves. Enjoy!
What is Gnocchi?
Gnocchi is a type of Italian dumpling, traditionally made from potatoes, flour, and eggs. Soft, pillowy, and slightly chewy, gnocchi is a comforting alternative to pasta, perfect for soaking up rich sauces.
Gnocchi works well with a wide range of sauces, from a simple butter and sage combination to slow-simmered ragus or creamy tomato sauces like this one. Whether store-bought or homemade, it’s a quick and versatile option.
The secret to a perfect tomato & cream sauce
A great gnocchi sauce should be rich and flavourful without being overly heavy, and that’s exactly what this tomato and cream sauce delivers.
Cooking the tomato paste first enhances its sweetness and depth. Once the cream is added, the sauce thickens as it simmers, creating a smooth, velvety coating for the gnocchi.
And here’s a little trick: the starch from the gnocchi helps the sauce cling better. So when you toss everything together, you get a glossy finish rather than a watery pool at the bottom of the plate.
The final touch? A generous sprinkle of Parmesan and a hint of spice from the chilli flakes (if you like a little heat).
Directions
- Bring a pot of salted water to a boil. Add the gnocchi and cook according to the packet directions. Drain and set aside.
- In a large pan, melt the butter and olive oil over medium heat. Add the onion and garlic and cook for 1-2 minutes, until fragrant.
- Stir in the tomato paste and cook for 2-3 minutes.
- Pour in the heavy cream and stir to combine. Let it simmer for 2-3 minutes until the sauce thickens slightly.
- Stir in the Parmesan and chilli flakes if using.
- Add the cooked gnocchi to the pan and toss to coat in the sauce.
- Transfer the gnocchi to plates and top with burrata and fresh basil leaves. Enjoy!
Helpful Tips
Storage
Substitutions
Serving Suggestions
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