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Burst Tomato Gnocchi with Burrata

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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes

Ingredients

  • ⅓ cup Clebby’s Avocado Oil
  • 12 ounces cherry tomatoes
  • 2-3 garlic cloves, thinly sliced
  • 1 teaspoon salt
  • 1 (12-ounce) package potato gnocchi
  • ¼ cup grated parmesan cheese, plus more for serving
  • 1 (4-ounce) ball of burrata, torn
  • 4-5 basil leaves, chiffonade
  • Salt and freshly cracked pepper
  • Red pepper flakes, for serving

Directions

  1. Add Clebby’s Avocado Oil, cherry tomatoes, and sliced garlic to a skillet and heat over medium-low. Cook, stirring occasionally, until the tomatoes begin to burst, about 15 minutes. Season with salt and pepper then use the back of a wooden spoon to smash a few tomatoes to help encourage the sauce to form. Continue cooking, stirring occasionally until a thick, chunky sauce forms, another 15 minutes.
  2. Meanwhile, cook gnocchi according to package directions.
  3. Drain cooked gnocchi, reserving ¼ cup of cooking liquid, and add the to the burst tomato sauce. Add ¼ cup of reserved liquid, and cook for 1-2 minutes. Add freshly grated parmesan cheese and toss to coat. Season to taste.
  4. To serve, top with torn burrata. Garnish with chiffonade basil, freshly cracked black pepper, and a pinch of red pepper flakes.

Notes

*Gluten-free option: use gluten-free flour gnocchi.

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