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Quick Brown Butter Burst Cherry Tomato Gnocchi with Burrata

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A quick and comforting gnocchi dish featuring brown butter, bursting cherry tomatoes, and creamy fresh burrata, perfect for cozy dinners in under 20 minutes.

Ingredients

Scale
  • 1 pound (450g) potato gnocchi, store-bought or homemade
  • 4 tablespoons (57g) unsalted butter
  • 2 cups (about 300g) cherry tomatoes, halved
  • 1 ball (about 4 ounces / 115g) fresh burrata
  • 2 cloves garlic, minced
  • A handful fresh basil leaves, torn
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Red pepper flakes, optional, a pinch

Instructions

  1. Bring a large pot of salted water (about 4 quarts / 4 liters) to a boil. Add the gnocchi and cook according to package instructions, usually 2-3 minutes, until they float to the surface. Use a slotted spoon to remove them and set aside, reserving about 1/4 cup (60 ml) of the cooking water.
  2. In a large skillet over medium heat, melt 4 tablespoons (57g) of unsalted butter. Stir frequently as it foams and starts to brown, about 3-4 minutes, until you smell a nutty aroma and see golden flecks forming. Remove from heat if it starts to burn.
  3. Add the minced garlic and halved cherry tomatoes to the browned butter. Cook for about 3-5 minutes, stirring gently, until the tomatoes soften and begin to burst. Season with a pinch of salt and red pepper flakes if using.
  4. Add the cooked gnocchi to the skillet with the tomatoes and butter sauce. Toss gently to coat evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time to loosen. Cook for another 1-2 minutes to combine flavors.
  5. Remove the skillet from heat and fold in torn fresh basil leaves.
  6. Divide the gnocchi among warm plates. Tear the burrata into chunks and nestle it over the top, letting it melt slightly into the warm gnocchi. Sprinkle with freshly cracked black pepper and drizzle with olive oil if desired.

Notes

Use a light-colored pan to monitor butter browning and stir frequently to avoid burning. Do not overcook gnocchi; remove as soon as they float. Add basil last to keep it fresh. Burrata should be added fresh and not cooked in the pan. For dairy-free, substitute butter with olive oil and burrata with creamy coconut yogurt. For gluten-free, use gluten-free gnocchi.

Nutrition

Keywords: gnocchi, brown butter, cherry tomatoes, burrata, quick dinner, comfort food, easy recipe, Italian pasta

Find it online: https://lyrafeast.com/quick-brown-butter-burst-cherry-tomato-gnocchi-with-burrata-recipe/