Marry Me Gnocchi with a Burrata Surprise
An unforgettable dish where pillowy gnocchi meet creamy burrata, drizzled in a savory sauce with garlic and sun-dried tomatoes.
Servings: 4 servings
Calories: 450kcal
Ingredients
Gnocchi Ingredients
- 500 g cooked starchy potatoes (peeled & mashed) These fluffy potatoes form the base of our gnocchi.
- 1 ea egg yolk Adds richness and helps bind the dough together.
- 120 g all-purpose flour (plus extra for dusting) Gives gnocchi its structure.
- 1/2 tsp salt Enhances all the flavorful aspects of the dish.
Filling and Sauce Ingredients
- 125 g burrata cheese (drained well and chopped) Introduces a creamy surprise.
- 1 tbsp grated Parmesan Adds nutty depth.
- 1 tbsp olive oil For flavor and healthy fat.
- 2 cloves garlic (minced) Pairs perfectly with the sauce.
- 1/2 tsp chili flakes (optional) Adds a touch of heat.
- 150 ml heavy cream Creates a silky sauce.
- 40 g sun-dried tomatoes (chopped) Adds tangy sweetness.
- 30 g grated Parmesan For finishing touches.
- to taste salt & pepper For balancing flavors.
- to taste fresh basil for garnish Aromatic finishing touch.
Instructions
Preparation
- In a large mixing bowl, combine the mashed potatoes, egg yolk, salt, and flour. Gently fold them together to form a soft, pliable dough.
- Divide the dough into small balls, approximately one tablespoon each. Flatten each ball and place a spoonful of the burrata-Parmesan mixture inside. Seal and roll into smooth dumplings.
Cooking
- Bring a pot of salted water to a gentle simmer. Drop in the filled gnocchi and cook until they float, about 2-3 minutes. Transfer to a paper towel to drain.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream and sun-dried tomatoes. Let simmer for 3-4 minutes until slightly thickened.
- Stir in grated Parmesan and season with salt and pepper. Continue stirring until the sauce is glossy.
- Gently add the cooked gnocchi to the cream sauce and toss to coat thoroughly.
- Serve the gnocchi on plates, garnished with fresh basil, a drizzle of olive oil, and additional Parmesan if desired.
Notes
For success, ensure the potatoes are well-cooked and dry to achieve the right texture. Don't overmix the dough and use plenty of flour when shaping to prevent sticking.