Description
A quick, 25-minute weeknight dinner featuring pillowy gnocchi tossed in a vibrant, creamy roasted red pepper sauce and topped with fresh, oozy burrata cheese.
Ingredients
Scale
- 1 package (24-28 oz / 680-790g) store-bought potato gnocchi
- 1 jar (12-14 oz / 340-400g) jarred roasted red peppers, drained and patted dry
- 1 cup (240ml) heavy cream
- 2 balls (6-8 oz each / 170-225g) fresh burrata cheese
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil, divided
- ½ cup (50g) freshly grated Parmigiano-Reggiano cheese
- ½ cup (30g) fresh basil, chopped
- Salt and black pepper, to taste
- ½ teaspoon red pepper flakes, optional
Instructions
- Drain the jarred roasted red peppers and pat them dry with paper towels to remove excess water. Mince the garlic and chop the basil.
- In a blender or food processor, combine the drained roasted red peppers, minced garlic, and a splash of olive oil. Blend until completely smooth. Set aside.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions (usually 2-3 minutes) until they float. Before draining, reserve ½ cup of pasta water. Drain the gnocchi and set aside.
- In a large skillet over medium heat, warm the remaining olive oil. Add the pepper puree and stir. Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the drained gnocchi to the skillet with the sauce. Toss to coat. Remove the skillet from heat. Add the grated Parmesan and stir until melted. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
- Tear the burrata balls into large chunks with your hands and scatter them over the top of the hot gnocchi. The residual heat will gently warm the cheese.
- Garnish with fresh basil, a crack of black pepper, and red pepper flakes if using. Serve immediately.
Notes
Do not overcook the gnocchi as it can become mushy. Ensure the roasted peppers are patted dry to prevent a watery sauce. Remove the pan from heat before adding cheese to prevent it from becoming grainy. This dish does not freeze well due to the dairy and gnocchi texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate per serving
- Calories: 520
- Sugar: 6
- Sodium: 680
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 3
- Protein: 18
Keywords: gnocchi, roasted red pepper, burrata, easy dinner, weeknight meals, creamy pasta, vegetarian, Italian comfort food