Creamy Pesto Gnocchi with Cherry Tomatoes and Burrata

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 1.5 lb shelf-stable or refrigerated potato gnocchi
• 2 tbsp olive oil
• 2 cups cherry tomatoes
• 3 garlic cloves, thinly sliced
• 1/2 cup basil pesto (store-bought or homemade)
• 3/4 cup heavy cream
• 3 cups baby spinach
• 8 oz (2 balls) fresh burrata
• 1/3 cup grated Parmesan
• 1/4 tsp red pepper flakes
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• for garnish fresh basil leaves

Instructions

1. 1Heat olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the gnocchi in a single layer (work in two batches if needed) and cook undisturbed 2–3 minutes until the bottoms are golden and crisp.
2. 2Toss and continue cooking another 2–3 minutes until most sides are lightly browned and the gnocchi are heated through; transfer to a plate.
3. 3Add the remaining oil to the same skillet. Add the cherry tomatoes and salt; cook 3–4 minutes, shaking the pan occasionally, until the tomatoes blister and start to burst.
4. 4Stir in the sliced garlic and red pepper flakes; cook 30–45 seconds until fragrant. Lightly press a few tomatoes with the back of a spoon to release their juices.
5. 5Reduce heat to medium-low and pour in the heavy cream and pesto. Stir until the sauce is smooth and just beginning to simmer, about 1 minute.
6. 6Return the seared gnocchi to the skillet along with the baby spinach and grated Parmesan. Toss gently for 1–2 minutes until the spinach wilts and the gnocchi are fully coated in the creamy pesto sauce.
7. 7Season with the remaining salt and black pepper to taste. If the sauce tightens too much, loosen with a splash of water or extra cream.
8. 8Remove the skillet from heat. Tear the burrata into large pieces and nestle them over the hot gnocchi so they begin to melt slightly from residual heat.
9. 9Scatter fresh basil leaves on top and finish with an extra grind of black pepper. Serve straight from the skillet while the burrata is still creamy and the gnocchi edges stay crisp.