Ingredients:
– 1/3 cup extra-virgin olive oil
– 6 to 8 garlic cloves, peeled and lightly crushed
– 2 pints cherry tomatoes
– 1/2 tsp. red pepper flakes (optional)
– 1 tsp. kosher salt
– 1/2 tsp. freshly cracked black pepper
– 1/2 cup heavy cream
– 2 (16-oz. packages) potato gnocchi (I like the DeLallo brand)
– 2 (4-oz.) balls of fresh burrata cheese
– 1/2 cup fresh basil leaves, sliced or torn
Directions:
1. Heat olive oil in a large skillet over medium heat. Add garlic cloves and cook until fragrant, about 1 minute.
2. Add cherry tomatoes, red pepper flakes (if using), salt, and black pepper to the skillet. Cook, stirring occasionally, until tomatoes burst, about 10 minutes.
3. Stir in heavy cream and let it simmer for 5 minutes.
4. Meanwhile, cook gnocchi according to package instructions in a separate pot.
5. Once gnocchi is cooked, drain and add it to the skillet with the tomato cream sauce. Toss to coat.
6. Divide the gnocchi and tomato mixture among plates or bowls.
7. Tear the burrata cheese into pieces and place on top of the gnocchi.
8. Sprinkle fresh basil leaves over the dish before serving.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 4-6 people