Description
Enjoy fluffy gnocchi enveloped in creamy burrata and vibrant basil pesto, complemented by juicy cherry tomatoes for a quick and delightful meal.
Ingredients
Scale
- 1 pound store-bought gnocchi
- 1 cup fresh basil pesto
- 8 ounces burrata cheese, torn into pieces
- 1 pint cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Ingredients: Rinse the cherry tomatoes under cold water and slice them in half.
- Cook the Gnocchi: Bring a large pot of salted water to boil. Add the gnocchi and cook until they float, about 2 minutes. Drain and set aside.
- Sauté the Cherry Tomatoes: In a large skillet over medium heat, add olive oil and minced garlic. Sauté for 1 minute before adding halved cherry tomatoes. Cook until soft, about 5 minutes.
- Combine Gnocchi and Pesto: Add cooked gnocchi to the skillet with tomatoes. Pour in pesto and stir gently until fully coated.
- Add Burrata: Dollop torn burrata over the mixture and let it melt slightly as you stir gently.
- Serve It Up: Transfer to serving plates, drizzle with additional olive oil if desired, and enjoy!
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Swap burrata for mozzarella if needed. Add sautéed spinach for extra greens or sprinkle red pepper flakes for a kick. Store leftovers in an airtight container in the fridge for up to three days.