Go Back

Pesto Gnocchi with Burrata

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds shelf-stable gnocchi
  • 3 tablespoons olive oil divided
  • 1/2 cup basil pesto
  • 8 ounces burrata cheese
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh basil leaves
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste

Method
 

  1. Bring a large pot of salted water to boil and cook gnocchi according to package directions, usually 2-3 minutes until they float.
  2. Drain gnocchi well and heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  3. Add gnocchi to the skillet in a single layer and cook without stirring for 3-4 minutes until golden and crispy on the bottom, then flip and crisp the other side.
  4. Add pesto and cherry tomatoes to the pan, toss everything together, and cook for 2 minutes until tomatoes soften slightly.
  5. Transfer to a serving platter, tear burrata over the top, drizzle with remaining olive oil, and garnish with fresh basil and red pepper flakes before serving.