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- 1 pound potato gnocchi - 2 tablespoons olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 2 cups cherry tomatoes, halved - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 cup vegetable broth - ½ cup heavy cream - 1 ball of burrata cheese - Fresh basil leaves for garnish Gather these ingredients before you start cooking. Using fresh ingredients makes this dish taste great. The potato gnocchi adds a nice texture. The cherry tomatoes bring sweetness and color. I like to use a small onion for a mild flavor. If you want some heat, add red pepper flakes. The burrata cheese is the star. It’s creamy and rich. You can tear it apart to let the goodness ooze out. Fresh basil leaves add a pop of flavor and color. You can find the full recipe to make this dish shine. Remember, good ingredients lead to great meals! - Bring a large pot of salted water to a gentle boil. - Add the gnocchi and cook according to the package directions until they float. This means they are done! It usually takes about 2-3 minutes. Drain and set them aside. - In a large skillet, heat the olive oil over medium heat. - Add the chopped onion and sauté for about 3-4 minutes until it becomes soft and clear. - Next, add the minced garlic and sauté for another minute until it smells great. - Stir in the halved cherry tomatoes, dried oregano, and red pepper flakes if you want some heat. - Add salt and pepper to taste. Cook for about 5 minutes, stirring now and then. You want the tomatoes to soften and release their juices. - Pour in the vegetable broth and let it simmer for a few minutes. This helps all the flavors mix well. - Then, add the heavy cream and stir until it's all combined. Let the sauce bubble for another 2-3 minutes to thicken. - Gently fold the cooked gnocchi into the sauce. Make sure each piece is well-coated. - Warm everything through for an additional 2 minutes. This allows the gnocchi to soak up all that delicious sauce. - Transfer the creamy gnocchi to plates or a serving bowl. - Tear the burrata cheese into pieces and place it on top. - Finally, sprinkle fresh basil leaves over everything for a pop of color and flavor. For the full recipe, check out the detailed instructions above. Enjoy your meal! To make great gnocchi, texture is key. You want them soft yet firm. Cook the gnocchi in a large pot of salted water. When they float, they are done. This takes about 2-3 minutes. Drain them right away. To avoid mushy gnocchi, don't overcook them. Use fresh gnocchi if possible. Dried gnocchi can work, but they may need a bit longer. You can also toss them lightly in olive oil after draining. This keeps them from sticking together. Adding herbs and spices can take your dish to the next level. Fresh basil is a must with tomato gnocchi. You can also try thyme or parsley. They add a lovely taste. When using dried ingredients, make sure they are fresh. Dried oregano works well, but fresh gives a brighter flavor. If you want a kick, add red pepper flakes. They give a nice heat that pairs well with the creamy sauce. Presentation matters! A simple drizzle of olive oil can make your dish shine. It adds a rich look and flavor. Finish with freshly cracked black pepper. This adds a nice crunch and boosts the taste. Arrange the burrata on top in pieces for a beautiful display. Serve with crusty bread to soak up all that tasty sauce. For the full recipe, check out the details above. {{image_2}} You can use gluten-free gnocchi if you need a gluten-free meal. Many brands offer tasty options made from rice or corn. You can also make homemade gnocchi with different flours, like chickpea or sweet potato. This gives you a chance to play with flavors and textures. You can change the sauce by using different types of tomatoes. Fresh tomatoes add bright flavor, while canned tomatoes provide convenience. Try fire-roasted tomatoes for a smoky taste. If you want a lighter dish, swap heavy cream for half-and-half or coconut cream. This still gives you a rich texture without as many calories. Adding protein can make this dish more filling. You can toss in cooked chicken or shrimp for extra flavor. If you prefer a meatless meal, add more veggies like spinach, zucchini, or bell peppers. This keeps the dish colorful and packed with nutrients. For the full recipe, check out the details above. To keep your gnocchi fresh, store it in a sealed container. Refrigerate it within two hours of cooking. This helps prevent bacteria. The gnocchi will stay good in the fridge for up to three days. To freeze gnocchi in sauce, use a freezer-safe container. Layer it with parchment paper if needed. This will help keep the gnocchi from sticking together. When you are ready to eat the leftovers, you can reheat them. The best way is to use a skillet on medium heat. Add a splash of water or broth to keep it moist. Stir gently until heated through. You can also microwave it in a bowl with a lid. Heat in short bursts, stirring in between. This helps maintain the texture and flavor. In the fridge, your leftovers will last for about three days. If you see any signs of spoilage, like a sour smell or mold, throw it out. These signs mean your dish has gone bad. Always trust your senses; they are your best guide. Enjoy your 30 Minute Tomato Gnocchi with Burrata fresh, but you can save some for later! Cooking gnocchi is quick and easy. For store-bought potato gnocchi, they usually cook in 2-3 minutes. They float when they are ready. If you use homemade gnocchi, cooking times may vary slightly. Always check the texture to ensure they are tender but not mushy. Yes, you can make this dish vegan! Here are some simple swaps: - Use plant-based gnocchi, which are often available. - Replace the heavy cream with coconut milk or cashew cream. - Skip the burrata or use a vegan cheese alternative. This dish pairs well with several sides: - A fresh green salad with a light vinaigrette. - Garlic bread for a crunchy texture. - Steamed vegetables like broccoli or green beans to add color and nutrients. Yes, you can prep parts of the meal ahead. Cook the gnocchi and store in the fridge. Make the sauce and let it cool before storing. Combine when you are ready to eat. Just be mindful that reheating may change the texture slightly. This blog post guides you through making a delicious tomato gnocchi with burrata. We covered key ingredients, cooking steps, and storage tips. I shared ways to enhance flavor through spices and herbs, along with variations to suit your tastes. When you prepare this dish, you enjoy a rich, creamy meal that's quick to make. The right tips can make your gnocchi great. Explore this recipe, and feel free to make it your own! Enjoy the process and the tasty results.

30 Minute Tomato Gnocchi with Burrata

Indulge in a rich and comforting dish with this 30-Minute Creamy Tomato Gnocchi with Burrata recipe. Perfect for busy weeknights, this quick meal features fluffy gnocchi enveloped in a luscious tomato cream sauce and topped with creamy burrata. Just 30 minutes from prep to plate, you'll love the burst of flavors from fresh ingredients. Click through to explore this easy recipe and elevate your dinner routine today!
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Ingredients
  

1 pound potato gnocchi

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

2 cups cherry tomatoes, halved

1 teaspoon dried oregano

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 cup vegetable broth

½ cup heavy cream

1 ball of burrata cheese

Fresh basil leaves for garnish

Instructions
 

Cook the Gnocchi: Bring a large pot of salted water to a gentle boil. Add the gnocchi and cook according to the package directions until they float to the top. This usually takes about 2-3 minutes. Drain and set aside.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and sauté for another minute until fragrant.

      Add Tomatoes and Spices: Stir in the cherry tomatoes, dried oregano, red pepper flakes (if using), salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.

        Create the Sauce: Pour in the vegetable broth and bring the mixture to a mild simmer. Allow it to bubble for about 5 minutes, then add the heavy cream and stir until combined. Let the sauce simmer for another 2-3 minutes to thicken.

          Combine the Gnocchi: Gently fold the cooked gnocchi into the sauce, ensuring each piece is well-coated. Cook for an additional 2 minutes to warm through.

            Serve with Burrata: Transfer the creamy gnocchi to plates or a serving bowl. Tear the burrata cheese into pieces and place it on top of the gnocchi. Garnish with fresh basil leaves.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: For an elegant touch, drizzle a little extra olive oil over the dish before serving and add some freshly cracked black pepper. Serve with crusty bread for a complete meal!