Burrata + Gnocchi = The Creamiest Pasta Ever 🍅🧀
Ingredients

For the Gnocchi

1 lb potato gnocchi (store-bought or homemade)

1 tablespoon olive oil

Salt, for boiling water

For the Sauce

2 tablespoons olive oil

3 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

1 can (14 oz) crushed tomatoes

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and black pepper, to taste

For Serving

8 oz burrata cheese (2 small balls or 1 large)

Fresh basil leaves

Extra Parmesan, for garnish

Directions

Cook the Gnocchi

Bring a large pot of salted water to a boil.

Cook gnocchi according to package instructions until they float to the top. Drain and toss with 1 tablespoon olive oil to prevent sticking.

Make the Sauce
3. In a large skillet, heat olive oil over medium heat.
4. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
5. Stir in crushed tomatoes, heavy cream, Parmesan, and Italian seasoning. Simmer 5–7 minutes until slightly thickened. Season with salt and pepper.

Combine
6. Add cooked gnocchi to the skillet, tossing to coat in the creamy tomato sauce.

Finish & Serve
7. Transfer gnocchi to serving bowls. Tear burrata over the top, letting the creamy center melt into the hot sauce.
8. Garnish with fresh basil and extra Parmesan. Serve immediately with crusty bread.
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