Gnocchis crémeux à la tomate

Ingrédients

• 2 pounds gnocchi (uncooked )
• 2 pints cherry tomatoes
• 2 Tablespoons olive oil
• 4 cloves garlic (finely minced)
• 2 Tablespoons tomato paste
• 1 teaspoon Calabrian chilies (chopped, or 1/2 teaspoon crushed red pepper flakes)
• 1/2 cup heavy cream
• 8 oz burrata cheese (at room temperature, torn into pieces)
• 1/4 cup fresh basil (roughly chopped)

Préparation

1. 1

   Start by bringing a large pot of salted water to a boil.

2. 2

   Meanwhile, heat the 2 Tablespoons olive oil in a large skillet over medium heat. Add the 2 pints cherry tomatoes and season with a pinch of salt and pepper. Cook 5-7 minutes, until tomatoes have burst and softened, scraping skillet occasionally.

3. 3

   Once the tomatoes have cooked down, add the 4 cloves garlic. Cook until fragrant, about 1 minute. Add the 2 Tablespoons tomato paste and 1 teaspoon Calabrian chilies and cook for 3-4 more minutes. Add the 1/2 cup heavy cream and simmer over low until the gnocchi is ready, season the sauce with salt and pepper.

4. 4

   Add the 2 pounds gnocchi to the boiling water and cook according to package instructions, usually about 2-4 minutes or until they start to float. Using a slotted spoon, transfer the gnocchi to the sauce. Reserve the gnocchi cooking water.

5. 5

   Toss the gnocchi in the sauce, adding some of the gnocchi cooking water if needed, to loosen things up.

6. 6

   Divide the 8 oz burrata cheese over the top of the gnocchi and simmer for another 5 minutes or so, until the burrata is hot and melty. Serve immediately topped with 1/4 cup fresh basil.