Gnocchi Al Pomodore E Burrata Recipe
San Marzano Tomato, Fresh Basil, Stracciatella Cheese
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Ingredients
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General
Gnocchi
Tomato Sauce
To Serve
Method
Prepare the Tomato Sauce
- 1
- 2
Cook Tomatoes
Add 1 can (28 ounces) of San Marzano tomatoes, crushed by hand or lightly blended, to the saucepan. Stir well and bring to a simmer.
- 3
Season and Simmer
Add a pinch of salt, freshly ground black pepper, and a handful of torn fresh basil leaves. Simmer the sauce uncovered for 20–25 minutes, stirring occasionally until thickened. Adjust seasoning to taste.
Cook the Gnocchi
- 4
Boil Gnocchi
Bring a large pot of salted water to a boil. Add 1 pound of fresh gnocchi and cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon.
Assemble the Dish
- 5
Combine Gnocchi and Sauce
Transfer the boiled gnocchi to the pan with tomato sauce. Gently toss to coat the gnocchi evenly with the sauce.
- 6
Plate and Garnish
Serve the sauced gnocchi in shallow bowls. Top each portion with a generous spoonful of stracciatella cheese or torn burrata. Garnish with additional fresh basil leaves and a drizzle of olive oil if desired. Serve warm.
