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Creamy Tomato Gnocchi with Burrata

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1/4 Cup Olive Oil
6 Garlic Cloves, minced
2 Pints Cherry Tomatoes
1/2 Tsp Red Pepper Flakes
1 Tsp Salt
1/2 Tsp Black Pepper
3/4 Cup Heavy Cream
2 - 16oz Packages Gnocchi
2 - 4oz Balls Burrata Cheese
Fresh Basil, chopped, for topping


  1. Bring a large pot of water to a boil and cook the gnocchi according to package instructions. Reserve ½ cup of the pasta water and drain the rest of the water. Set the gnocchi aside.
  2. Heat the oil in a large skillet over low heat. Add the garlic and cook until fragrant, about 60 seconds.
  3. Add the tomatoes (unsliced), red pepper flakes, and salt. Stir to combine. Increase the heat to medium and cook, stirring occasionally, until the tomatoes start to break down and burst open, about 10 minutes.
  4. Add the black pepper and heavy cream. Stir to combine. Bring to a boil then reduce the heat to simmer for 5-10 minutes.
  5. Add the reserved pasta water and gnocchi. Stir to combine. Continue to simmer for 3-4 minutes.
  6. Break the burrata into pieces and place evenly throughout the pasta. Remove from the heat and garnish with fresh basil.
  7. Serve immediately. Enjoy!
Course: Dinner, Lunch, Meatless, Sauce
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