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Crispy Gnocchi with Roasted Cherry Tomatoes and Burrata
A delightful twist on crispy gnocchi with roasted cherry tomatoes and creamy burrata.
View Inspiration
Ingredients & Equipment
Ingredients
3 tablespoons olive oil
24 ounce gnocchi
0.25 cup unsalted butter
4 garlic clove
0.25 teaspoon red pepper flake
1.5 teaspoons salt
1 to taste black pepper
2 pints cherry tomato
0.5 cup fresh basil
8 ounces burrata
24 ounce gnocchi
0.25 cup unsalted butter
4 garlic clove
0.25 teaspoon red pepper flake
1.5 teaspoons salt
1 to taste black pepper
2 pints cherry tomato
0.5 cup fresh basil
8 ounces burrata
Equipment
Broiler
Frying Pan
Baking Sheet
Bowl
Oven
Skillet
Stove
Instructions
- Preheat the oven to 400°F (200°C).
- Place the cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the preheated oven for 15-20 minutes, until the tomatoes are soft and slightly caramelized.
- Cherry Tomato - 2 pints
- Olive Oil - 1 tablespoons
- Salt - ½ teaspoons
- Black Pepper - 1 to taste
- While the tomatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add half the gnocchi to the skillet, breaking up any that are stuck together. Cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl and repeat with the remaining gnocchi.
- Olive Oil - 2 tablespoons
- Gnocchi - 24 ounce
- Add the butter to the skillet and cook over medium-high heat, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic and red pepper flakes, reducing the heat slightly if necessary to avoid scorching.
- Unsalted Butter - ¼ cup
- Garlic Clove - 4
- Red Pepper Flake - ¼ teaspoon
- Add the roasted cherry tomatoes to the skillet and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 2 to 3 minutes.
- Cherry Tomato - 2 pints
- Add the seared gnocchi and 1/4 cup of basil to the skillet, stir to coat, then shake into an even layer. Top with the burrata cheese and drizzle lightly with olive oil. Cook until the cheese is melted and warmed through, 2 to 3 minutes. Top with more basil, red pepper flakes, and black pepper as desired.
- Gnocchi - 24 ounce
- Fresh Basil - ¼ cup
- Burrata - 8 ounces
- Olive Oil - 1 to taste
- Red Pepper Flake - 1 to taste
- Black Pepper - 1 to taste
- Serve immediately, garnished with additional basil if desired.
- Fresh Basil - 1 to taste
Notes
The key differences in this recipe include the use of roasted cherry tomatoes instead of burst tomatoes, and the substitution of burrata cheese for mozzarella. The roasting process enhances the sweetness of the tomatoes, while the burrata adds a creamy richness that pairs beautifully with the crispy gnocchi.
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