Creamy Tomato Gnocchi with Burrata

Ingredients

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Garlic

  Raw

  8 cloves, minced or 24g

• Tomatoes

  Red, ripe, raw, year round average

  4 cup cherry tomatoes or 596g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Heavy whipping cream

  Fluid

  ½ cup, whipped or 60g

• Gnocchi

  Sainsbury's

  32 oz or 907g

• Burrata Cheese

  BelGioioso

  100g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

Directions

1. Start by bringing a large pot of salted water to a boil.Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and cook until fragrant, about 3 minutes.Increase heat to medium and add tomatoes. Cook, stirring occasionally, until at least half the tomatoes break down and become jammy, about 10 minutes. Season with red pepper flakes (if using), salt, and black pepper.Reduce heat to medium-low and stir in heavy cream. (Note: if you prefer a creamier, saucier pasta sauce, feel free to add an additional 1/4 cup heavy cream.)
2. When the water comes to a boil, add gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water and drain remaining.Transfer cooked gnocchi and reserved pasta water to skillet with tomato sauce and toss continuously until the sauce is thickened and glossy, about 2 minutes. Stir in fresh basil, reserving some for garnish.
3. Break burrata balls into pieces and disperse evenly over pasta. Remove skillet from heat and garnish with reserved basil.
4. (source: https://dishingouthealth.com/30-minute-creamy-tomato-gnocchi-with-burrata/#recipe)

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