Tomato Basil Gnocchi with a fat ball of burrata on top… it’s all I want to eat from now until end of summer!
We can all agree that life is better with burrata, right? 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.
Want a few 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.
Tomato Basil Gnocchi
Truly the most perfect summer gnocchi recipe with burst tomatoes, burrata cheese and herbs!
Ingredients
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 1 pound store bought gnocchi
- 1/2 teaspoon kosher salt plus more to taste
- 1 shallot thinly sliced
- 6 cloves garlic roughly chopped
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 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.
Notes
Burrata is perfect for adding a creamy touch to the finished dish.
Nutrition Information
Calories: 413kcal | Carbohydrates: 49g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 958mg | Potassium: 327mg | Fiber: 4g | Sugar: 4g | Vitamin A: 938IU | Vitamin C: 29mg | Calcium: 161mg | Iron: 5mg
I just LOVE this!
Delicious
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 and easy! Can’t wait to make it again and try the other gnocchi recipes!!
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.
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
Fabulous! I loved the sautéing method. And the burrito is sublime.