Creamy Tomato Gnocchi with Burrata
A delicious, easy weeknight dinner that only takes 30 minutes to make!
[adrotate group="2"] [adrotate group="4"]- 900g/2lb Potato Gnocchi
- ½ Cup Olive Oil
- 8 Garlic Cloves, peeled left whole and lightly crushed with the back of a knife
- 600g (4½ cups) Whole Cherry Tomatoes
- ½ Cup Elmlea Double Cream (Heavy Cream)
- ½ Tsp Schwartz Piri Piri Seasoning (see note)
- 1 Tsp Paprika
- 2 Balls Fresh Burrata Cheese
- ½ Cup Chopped Fresh Basil Leaves
- Salt & pepper
Cook gnocchi according to package instructions minus 1 minute cooking time (reserve 1/3 cup cooking water).
In a large pan add the olive and garlic, cook until fragrant, about 3 minutes but do not burn.
Add the cherry tomatoes and cook stirring occasionally, until half the tomatoes open and break down, about 10 minutes (slightly mash the open tomatoes with your wooden spoon).
Season with piri seasoning, paprika, salt/pepper.
Stir in heavy cream, then add drained gnocchi, reserved pasta water and toss continuously until the sauce has thickened for about 2 minutes. Finally stir in the fresh basil.
Break burrata balls into pieces and place over pasta.
Remove skillet from heat and serve with extra chopped basil on top.
Enjoy!
Piri Seasoning is a mixed seasoning of dried chillies, onion, garlic, chilli powder, oregano, basil, orange & lemon peel, red/green bell peppers, salt & pepper. It can be used with chicken, fish and meat dishes. If you are not able to find it substitute with chilli flakes or powder.