30 Minute Creamy Tomato Gnocchi with Burrata

Ingredients

• Olive oil

  Salad or cooking

  ³⁄₁₆ cup or 36g

• Garlic

  Raw

  3 clove or 9g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  ½ tsp or 3g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Gnocchi

  Sainsbury's

  500g

• Burrata

  Calabro

  100g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

Directions

1. Heat oil in a large skillet over low. Add garlic and cook until fragrant, about 3 minutes. Increase heat to medium and add tomatoes, red pepper flakes, and salt. Cook, stirring occasionally, until at least half the tomatoes break down, about 10 minutes. Stir in cream and black pepper; reduce heat to medium-low.
2. Meanwhile, cook gnocchi according to package instructions in salted water until al dente. Reserve 1/2 cup pasta cooking water and drain remaining. Transfer cooked gnocchi and reserved pasta water to skillet with tomatoes and toss continuously until sauce is thickened and glossy, about 2 minutes.
3. Break burrata balls into pieces and disperse evenly over pasta. Remove skillet from heat and garnish with basil.

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