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- Potato gnocchi - Cherry tomatoes - Olive oil - Garlic - Red pepper flakes - Spinach - Burrata cheese - Garnishes (fresh basil, Parmesan cheese) You can swap potato gnocchi for homemade or gluten-free options. If tomatoes are out of season, try using canned tomatoes for easy flavor. For a dairy-free version of burrata, look for plant-based cheese made from nuts. First, fill a large pot with water and add salt. Bring the water to a boil. Once boiling, add the potato gnocchi. They will cook quickly, usually 2-3 minutes. You know they are ready when they float to the surface. Use a slotted spoon to remove them and drain well. Set the gnocchi aside for later. In a large skillet, pour in 2 tablespoons of olive oil. Heat it over medium heat. Add 3 cloves of minced garlic and 1 teaspoon of red pepper flakes. Stir for about 30 seconds. This will make your kitchen smell amazing! Next, toss in 2 cups of halved cherry tomatoes. Season with salt and pepper. Cook for 5-7 minutes. Stir often as the tomatoes soften and burst, creating a lovely sauce. Now, it's time to bring in some greens. Add 1 cup of fresh spinach to the skillet. Cook for another 2 minutes until wilted. Gently fold the drained gnocchi into the skillet with the tomato mixture. Toss everything together for about 2-3 minutes. This lets the gnocchi soak up all the flavors. Finally, remove the skillet from heat. Tear the burrata cheese in half and place it over the gnocchi. Let it melt a bit into the dish. For the full recipe, check the details above. To achieve al dente gnocchi, boil the gnocchi in salted water. Cook it until it floats. This usually takes about 2-3 minutes. Be careful not to overcook. Overcooked gnocchi becomes mushy, and that's not what we want! Timing for perfect sautéed tomatoes is key. Start with garlic and red pepper flakes. Sauté them for about 30 seconds. Then, add the cherry tomatoes. Cook them for around 5-7 minutes. Stir them often until they soften and burst. This creates a rich, tasty sauce. For an appealing look, serve in shallow bowls. Drizzle with a bit of extra olive oil for shine. A sprinkle of red pepper flakes adds color and spice. Garnish with whole basil leaves for freshness. Recommended serving dishes include wide pasta bowls or rustic plates. This shows off the vibrant colors of the dish. A beautiful presentation makes it more enjoyable to eat! To boost flavor, consider adding fresh herbs like thyme or oregano. A pinch of smoked paprika can also add depth. If you like heat, adjust the red pepper flakes to your taste. Optional garnishes include a drizzle of balsamic glaze or a sprinkle of fresh parsley. Grated Parmesan cheese is great too, but it’s optional. These additions make the dish even more delicious! For the full recipe, check out the section above. Enjoy your cooking adventure! {{image_2}} You can change this dish by adding protein. Chicken or shrimp works great. Simply cook it in the skillet before adding garlic. This adds flavor and makes the meal heartier. If you want a vegetarian option, use chickpeas or mushrooms instead. They will add protein and keep the dish filling. You can adjust the heat level in this recipe. Add more red pepper flakes for spice. If you prefer mild flavors, skip the flakes or use less. Cheese is another area for tweaks. Try fresh mozzarella or feta instead of burrata. Each cheese gives a unique taste. Seasonal vegetables can change the dish. In spring, add asparagus or peas. In summer, zucchini or bell peppers are fresh choices. For fall, consider adding roasted butternut squash. You can also create holiday-themed dishes. For example, use cranberry or sage to give it a festive touch. To keep your tomato gnocchi fresh, put it in an airtight container. Refrigerate within two hours after cooking. It stays good for up to three days. If you see any signs of spoilage, throw it out. For reheating, I recommend using the stovetop. Heat a pan over medium heat, add a splash of olive oil, and toss in the gnocchi. Stir until warmed through. You can also use the microwave, but be careful not to overcook it. Keep the texture smooth by adding a bit of water before microwaving. Yes, you can freeze this dish! To freeze, let it cool completely first. Then, place it in a freezer-safe container or bag. It will keep for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat on the stovetop for the best results. Enjoy your meal with that fresh taste! For the full recipe, check out the instructions above. This dish is quick and easy. You need about 10 minutes to prep. The cooking time is around 20 minutes. So, the total time is about 30 minutes. You can have a warm, tasty meal in no time. Yes, you can prepare some parts in advance. Cook the gnocchi and tomatoes a few hours before. Store them in the fridge. Just reheat them when you are ready. For the best taste, add the burrata just before serving. This dish pairs well with a simple green salad. A side of garlic bread also works great. For drinks, try a light white wine, like Pinot Grigio. Sparkling water with lemon is a nice non-alcoholic choice too. Yes, this dish is perfect for meal prep. You can cook the gnocchi and tomato sauce in advance. Pack them into containers and store them in the fridge. Just reheat when you want to eat. This keeps everything fresh and easy. This blog post gives you a full guide to making Tomato Gnocchi with Burrata. You learned the key ingredients and some great swaps, like using homemade gnocchi. I shared step-by-step cooking instructions and tips for perfecting each step. You can also get creative with variations, storage advice, and reheating methods. Keep this dish exciting by trying new flavors or ingredients. Enjoy every bite of your tasty creation!

30 Minute Tomato Gnocchi with Burrata

Whip up a delicious 30 Minute Tomato Gnocchi with Creamy Burrata that's perfect for a quick weeknight dinner! This easy recipe combines soft gnocchi, juicy cherry tomatoes, and fresh spinach, topped with heavenly burrata cheese. Enjoy vibrant flavors and a hearty meal in just 30 minutes!
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Ingredients
  

1 package of potato gnocchi (about 500g)

2 cups cherry tomatoes, halved

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

1 cup fresh spinach

1 ball of burrata cheese (about 125g)

Fresh basil leaves for garnish

Grated Parmesan cheese for serving (optional)

Instructions
 

Cook the Gnocchi: In a large pot of salted boiling water, cook the gnocchi according to package instructions. They typically take about 2-3 minutes; they are done when they float to the surface. Drain and set aside.

    Sauté Tomatoes: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.

      Add Cherry Tomatoes: Add the halved cherry tomatoes to the skillet, season with salt and pepper, and cook for 5-7 minutes. Stir occasionally until the tomatoes soften and burst, creating a sauce.

        Incorporate Spinach: Add the fresh spinach to the skillet and cook for an additional 2 minutes until wilted.

          Combine Gnocchi: Gently fold the drained gnocchi into the skillet with the tomato mixture. Toss everything together carefully, allowing the gnocchi to absorb some of the flavors for about 2-3 minutes.

            Add Burrata: Remove the skillet from heat and tear the burrata in half over the gnocchi. Allow it to melt slightly into the dish.

              Garnish and Serve: Finish with fresh basil leaves and, if desired, a sprinkle of grated Parmesan cheese.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4

                  - Presentation Tips: Serve in shallow bowls, drizzling with a little extra olive oil and an additional sprinkle of red pepper flakes for a pop of color. Garnish with a few whole basil leaves.