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Creamy Tomato Gnocchi with Burrata - 30 Minute

Creamy Tomato Gnocchi with Burrata – 30 Minute

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An incredibly creamy and luxurious vegetarian gnocchi dish with roasted eggplant, sun-dried tomato sauce, and fresh burrata cheese, ready in just 30 minutes.

  • Total Time: 30 min
  • Yield: 6 servings 1x

Ingredients

Scale

1/4 cup extra-virgin olive oil, divided
6 to 8 garlic cloves, peeled and lightly crushed
1 medium eggplant, diced (about 4 cups)
1/2 tsp. red pepper flakes (optional)
1 tsp. kosher salt
1/2 tsp. freshly cracked black pepper
2 tbsp sun-dried tomato paste
1/4 cup vegetable broth
1/2 cup heavy cream
2 (16-oz. packages) potato gnocchi
2 (4-oz.) balls fresh burrata cheese, room temperature
1/2 cup fresh basil leaves, sliced or torn

Instructions

  1. Preheat oven to 425°F. Toss diced eggplant with 2 tbsp olive oil, salt, and pepper. Roast for 15-20 min until tender and browned. Bring a large pot of salted water to a boil.
  2. Heat remaining 2 tbsp olive oil in a large skillet over medium-low. Add garlic and cook 2-3 min until fragrant. Add red pepper flakes (if using) and toast for 30 sec.
  3. Stir in sun-dried tomato paste and cook for 1 min. Add vegetable broth to deglaze pan. Add the roasted eggplant to the skillet.
  4. Reduce heat to low and stir in heavy cream. Simmer gently.
  5. Cook gnocchi in boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain gnocchi.
  6. Add drained gnocchi to the skillet with the sauce. Increase heat to medium and toss, adding reserved pasta water a little at a time until sauce is glossy and clings to gnocchi (about 2 min). Remove from heat.
  7. Stir in most of the fresh basil. Tear burrata balls over the top. Garnish with remaining basil and a drizzle of olive oil. Serve immediately.

Notes

  • For best results, use room-temperature burrata and add it off the heat so the creamy center melts gently.
  • Leftover sauce (without gnocchi) can be made 1 day ahead. Reheat gently while cooking gnocchi fresh.
  • Gluten-free gnocchi can be used. For a dairy-free version, substitute heavy cream with full-fat coconut milk.
  • Author: Max Parker
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: Main Course
  • Method: Stovetop & Baked
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 466 kcal
  • Sugar: 6 g
  • Sodium: 990 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Carbohydrates: 64 g
  • Fiber: 6 g
  • Protein: 12 g

Find it online: https://freshmealkitchen.com/creamy-tomato-gnocchi-with-burrata-30-minute/