Gnocchi Al Pomodore E Burrata Recipe
Recipe information
Make Gnocchi Al Pomodore E Burrata in just 35m. San Marzano Tomato, Fresh Basil, Stracciatella Cheese
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Ingredients
General
Gnocchi
Tomato Sauce
To Serve
Prepare the Tomato Sauce
1. Sauté Aromatics
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant but not browned.
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.
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