Thursday 8 June 2023


My new favourite super speedy, super delicious gnocchi dish!

Ready in less than 20mins + packed full of flavours AND with burrata on top - you really cannot go wrong here!


  • ⅓ cup extra-virgin olive oil
  • 8 garlic cloves, peeled and lightly crushed2 pints cherry tomatoes
  • ½ tsp. Aleppo pepper
  • 1 tsp. kosher salt
  • ½ tsp. freshly cracked black pepper
  • ½ cup double cream
  • 500g gnocchi
  • 1 ball fresh burrata cheese
  • ½ cup fresh basil leaves, sliced or torn

  • Start by bringing a large pot of salted water to a boil.
  • Meanwhile, heat olive oil in a large skillet over medium-low. 
  • Add garlic and cook until fragrant, about 3 minutes.
  • Increase heat to medium and add tomatoes. 
  • Cook, stirring occasionally, until at least half the tomatoes break down and become jammy, about 10 minutes. 
  • Season with Aleppo chilli, salt, and black pepper.
  • Reduce heat to medium-low and stir in double cream. 
  • When the water comes to a boil, add gnocchi and cook according to package instructions until al dente. Reserve ½ cup pasta cooking water and drain remaining.
  • Transfer cooked gnocchi and reserved pasta water to skillet with tomato sauce and toss continuously until the sauce is thickened and glossy, about 2 minutes. 
  • Stir in fresh basil, reserving some for garnish.
  • Break burrata balls into pieces and disperse evenly over pasta. 
  • Remove skillet from heat and garnish with reserved basil.

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