Description
Golden pan seared gnocchi with a crisp exterior and tender center, tossed with blistered cherry tomatoes and garlic, then topped with creamy burrata and fresh basil for a rich yet fresh Italian inspired dish.
Ingredients
Units
Scale
- 16 ounces (450 grams) potato gnocchi
- 2 tablespoons olive oil
- 1 1/2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh basil, torn
- 8 ounces (225 grams) burrata cheese
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat a large nonstick skillet over medium heat and add olive oil.
- Add gnocchi in a single layer and cook undisturbed for 4 to 5 minutes until golden and crisp on one side.
- Flip gnocchi gently and cook another 3 to 4 minutes until crisp on multiple sides.
- Add minced garlic and halved cherry tomatoes to the skillet and cook for 3 to 4 minutes until tomatoes begin to soften and blister.
- Season with salt, black pepper, and red pepper flakes if using. Toss gently to combine.
- Transfer to a serving bowl and place burrata in the center.
- Sprinkle with torn fresh basil.
- Break open the burrata just before serving and gently toss so the creamy center coats the gnocchi.
Notes
- Do not overcrowd the pan to ensure proper browning.
- Use shelf stable gnocchi directly from the package for best crisping results.
- Serve immediately for the best texture contrast between crispy gnocchi and creamy burrata.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg