Ingredients
Scale
- 16 ounces potato gnocchi
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 teaspoons minced garlic
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried basil
- ½ cup heavy cream
- 8 ounces burrata cheese
- Fresh basil leaves (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Boil the gnocchi: Cook gnocchi in salted boiling water until they float. Drain and set aside.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onions; sauté until softened. Stir in garlic and cook until fragrant.
- Make the sauce: Add crushed tomatoes, basil, salt, and pepper; simmer for 5-7 minutes.
- Combine: Lower heat, stir in cream, then fold in cooked gnocchi until well-coated.
- Serve: Plate the gnocchi, top with torn burrata, garnish with basil and Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg