Tomato Basil Gnocchi with a fat ball of burrata on top... it's all I want to eat from now until end of summer!
Table of Contents
Why I Love This Recipe
We can all agree that life is better with burrata, right? You know we love a good burrata salad, it's no exception when it comes to this Tomato Basil Gnocchi! Burst cherry tomatoes sautéed in a garlic, olive oil, butter mixture pack a major punch in this recipe. And the way the gnocchi is cooked (you'll see below) is a game changer. Spoiler alert: it's not boiled... rather it's sautéed so it has a crispy outside and trust me, you'll never want to make gnocchi the traditional way ever again.
Ingredients & Substitutions
- Cherry Tomatoes
- Basil
- Burrata
- Store Bought Gnocchi
- Shallot
- Garlic
- Parmesan
- Butter
- Olive Oil
- Kosher Salt
- Red Pepper Flakes
*For a full list of ingredients and instructions please see recipe card below.
How to Make Tomato Basil Gnocchi
Step 1: Add the olive oil into a large skillet. Add the cherry tomatoes into the oil and saute for 3-5 minutes until blistered.
Step 2: Once blistered, add the shallot, garlic and red pepper flakes to the skillet and heat until fragrant, about 30 seconds.
Step 3: Transfer the tomato mixture to a bowl.
Step 4: Add the remaining olive oil and butter to the pan and heat until butter is melted.
Step 5: Add gnocchi to the pan and cook on high, stirring frequently for about 5-6 minutes. Flip the gnocchi evenly in the pan for crisp texture on all sides.
Step 6: Add the tomatoes back to the pan, sprinkle half the parmesan and give a quick stir to coat well.
Step 7: Remove the gnocchi from the pan and serve with remaining grated parmesan and fresh basil and a small ball of burrata on each portion.
How to Store Tomato Basil Gnocchi
You can store this gnocchi in the fridge for 2-3 days. Try to eat the burrata while fresh!
Tips & Tricks
Here’s the deal with this crispy gnocchi. I know many of you have tried to make it by boiling and then crisping up in oil or butter…. But here’s the thing. If you want that nice crispy finish, you can’t boil it. It needs to go straight into the hot oil/butter right out of the package and THAT is how you make it crispy. No boiling water needed. The gnocchi will have a little bit more of an al dente bite to it when you eat it, but it’s perfection! I promise you’ll be obsessed.
FAQs
Is gnocchi better boiled or pan fried?
If you're looking for gnocchi with a little bit of a bite, pan fried gnocchi is the way to go! Ditch the traditional method of boiling potato gnocchi for a crispier finish! Trust me, you'll never want to make gnocchi any other way ever again.
What goes well with gnocchi?
Gnocchi goes well with salads, vegetables, grilled chicken, and fish.
More Gnocchi Recipes
- Crispy Cheesy Gnocchi - another one of my favorite recipes that uses this same cooking technique!
- Gnocchi with Peas and Asparagus - this is PEAK spring gnocchi - it's bright green and loaded with veggies
- Cheesy Baked Gnocchi - if you want something a little bit more decadent, this is it.
- Chicken Parmesan Baked Gnocchi - I think it's safe to say, most of us love anything that's Chicken Parm adjacent. And this gnocchi is insanely delish with ground chicken and plenty of cheese.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Tomato Basil Gnocchi
Ingredients
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 1 pound store bought gnocchi
- ½ teaspoon kosher salt plus more to taste
- 1 shallot thinly sliced
- 6 cloves garlic roughly chopped
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup freshly grated parmesan
- fresh basil to garnish
- 1-2 balls burrata to serve
Instructions
- Add the olive oil into a large skillet. Add the cherry tomatoes into the oil and saute for 3-5 minutes until blistered. Once blistered, add the shallot, garlic and red pepper flakes to the skillet and heat until fragrant, about 30 seconds. Transfer the tomato mixture to a bowl.
- Add the remaining olive oil and butter to the pan and heat until butter is melted. Add gnocchi to the pan and cook on high, stirring frequently for about 5-6 minutes. Flip the gnocchi evenly in the pan for crisp texture on all sides.
- Add the tomatoes back to the pan, sprinkle half the parmesan and give a quick stir to coat well. Remove the gnocchi from the pan and serve with remaining grated parmesan and fresh basil and a small ball of burrata on each portion.
Have now made this for 2 different dinner parties. Glad I made extra, everyone went back for seconds!
Used cauliflower gnocchi and it was amazing!
Fabulous! I loved the sautéing method. And the burrito is sublime.
I made this for dinner tonight and my husband and I am so hooked. Totally can see myself having dreams about it it's seriously that good!
Thanks Gaby for once again sharing such an amazing recipe
This was delish!!! I used 3x quantities. Worked great. I still did the gnocchi a pound at a time so they would brown nicely and kept warm on a parchment lined sheet pan in the oven.
Delicious and easy! Can’t wait to make it again and try the other gnocchi recipes!!
Hi Gaby,
The instructions never say when to add the salt. Its !/2 tsp, not just s and P to taste...So Im wondering when??? Im going to add to tomato sauce...hope correct.
Excited to make this tonight for our dinner!!!!
correct!
Delicious
I just LOVE this!