Creamy Tomato Gnocchi with Burrata

Ingredients:

– 1 pound (450g) potato gnocchi
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1 can (14 oz) crushed tomatoes
– 1 cup cherry tomatoes, halved
– 1/2 cup heavy cream
– Salt and pepper to taste
– Red pepper flakes (optional)
– Fresh basil leaves, torn
– 1 ball of burrata or 1/2 cup ricotta cheese
– Freshly grated Parmesan cheese (optional)

 Instructions:

1. **Cook the Gnocchi:**
– Bring a large pot of salted water to a boil.
– Add the gnocchi and cook according to package instructions, typically until they float to the surface.
– Drain the gnocchi and set aside.

2. **Prepare the Sauce:**
– In a large skillet, heat the olive oil over medium heat.
– Add the minced garlic and chopped onion, sautéing until fragrant and the onion is translucent, about 3-4 minutes.
– Add the crushed tomatoes and cherry tomatoes, stirring to combine. Let it simmer for 5-7 minutes until the sauce thickens slightly.
– Stir in the heavy cream and season with salt, pepper, and red pepper flakes (if using). Let the sauce simmer for another 2-3 minutes.

3. **Combine Gnocchi and Sauce:**
– Add the cooked gnocchi to the skillet, stirring to coat them evenly in the creamy tomato sauce.
– Let the gnocchi cook in the sauce for 2-3 minutes to absorb some of the flavors.

4. **Add Cheese and Basil:**
– Tear the burrata into pieces and place them on top of the gnocchi. If using ricotta, dollop spoonfuls around the skillet.
– Garnish with fresh basil leaves and, if desired, sprinkle some freshly grated Parmesan cheese on top.

5. **Serve:**
– Serve the creamy tomato gnocchi hot, with extra basil and cheese on the side.

Enjoy your delicious homemade gnocchi dish!