Ingredients
Equipment
Method
- Boil the Water: Bring a large pot of heavily salted water to a boil. This will be used for your gnocchi once the sauce is nearly ready.
- Infuse the Oil: Heat the extra-virgin olive oil in a large skillet over medium-low heat. Add the crushed garlic cloves and cook until they become fragrant and lightly golden, which should take about 2 to 3 minutes.1/4 cup extra-virgin olive oil, 6 to 8 garlic cloves
- Sauté the Tomatoes: Increase the heat to medium and add the cherry tomatoes to the skillet. Cook, stirring occasionally, for about 10 to 12 minutes. You want the tomatoes to break down and become "jammy." If the garlic begins to brown too quickly, lower the heat slightly. Season the mixture with salt, black pepper, and red pepper flakes if you prefer a bit of heat.2 pints cherry tomatoes, 1/2 tsp. red pepper flakes, 1 tsp. kosher salt, 1/2 tsp. freshly cracked black pepper
- Create the Creamy Sauce: Reduce the heat to medium-low and stir in the heavy cream. Let the sauce simmer gently while you prepare the gnocchi.1/2 cup heavy cream
- Cook the Gnocchi: Add the potato gnocchi to the boiling water and cook according to the package instructions (usually until they float). Before draining, reserve 1/2 cup of the pasta cooking water.2 16-oz. packages potato gnocchi
- Combine: Transfer the cooked gnocchi and the reserved pasta water into the skillet with the tomato cream sauce. Toss continuously for about 2 minutes until the sauce thickens and becomes glossy, coating every piece of gnocchi. Stir in most of the fresh basil.1/2 cup fresh basil leaves
- Finish and Serve: Break the burrata balls into smaller pieces and disperse them evenly over the top of the pasta. Remove the skillet from the heat and garnish with the remaining fresh basil before serving.2 4-oz. balls fresh burrata cheese
Notes
Always reserve your pasta water; the starch in that water is the secret to creating a silky, cohesive sauce that clings to the gnocchi. Ensure you season the sauce generously with salt to bring out the natural sweetness of the cherry tomatoes.
