Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Gnocchi with Tomato Cream Sauce and Burrata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

This Baked Sauce Gnocchi with Burrata recipe features pillowy gnocchi cooked directly in a rich, creamy tomato sauce, topped with luxurious burrata cheese and fresh basil. The dish is oven-baked until bubbly and melty, making for a comforting, indulgent meal perfect for a cozy dinner.

Ingredients

Sauce Ingredients

  • 1 cup reserved pasta water (or substitute: 1 cup water + ½ teaspoon cornstarch + ¼ teaspoon salt)
  • 2 tablespoons unsalted butter
  • 1 shallot, diced
  • 4 garlic cloves, minced
  • Kosher salt and pepper, to taste
  • ½ cup tomato paste
  • 3 tablespoons vodka
  • ⅓ cup heavy cream
  • ⅓ cup finely grated parmesan cheese, plus more for topping

Main Ingredients

  • 2 pounds uncooked gnocchi
  • 8 ounces burrata cheese, pulled apart
  • Fresh basil, for topping

Instructions

  1. Preheat the oven: Set your oven to 400 degrees Fahrenheit to get it ready for baking the gnocchi dish.
  2. Prepare starchy pasta water substitute: In a saucepan, combine 1 cup of water with ½ teaspoon cornstarch and ¼ teaspoon salt. Bring this mixture to a boil, then turn off the heat. This starchy water will help create a thick, velvety sauce without cooking pasta separately.
  3. Cook aromatics and tomato paste: In a 10- to 12-inch oven-safe skillet or saucepan over medium heat, melt the butter. Add the diced shallots and minced garlic, seasoning with a big pinch of salt and pepper. Cook, stirring frequently, until the shallots soften. Stir in the tomato paste and cook for about 5 minutes, allowing the paste to darken and develop deeper flavors.
  4. Add vodka and liquids: Pour in the vodka, stirring well and scraping any browned bits from the bottom of the pan. Then add ½ cup of the reserved starchy pasta water. Stir in the heavy cream and grated parmesan, mixing until the cheese melts. Taste the sauce and add more salt and pepper to balance flavors as needed.
  5. Combine gnocchi and burrata: Add the uncooked gnocchi directly into the sauce, stirring to coat them evenly. Tear the burrata cheese into pieces and scatter it over the gnocchi mixture. Sprinkle extra parmesan cheese on top for added richness.
  6. Bake the dish: Place the skillet or saucepan in the preheated oven and bake for 15 to 20 minutes, until the cheese on top is melty and bubbly. This step finishes cooking the gnocchi and melds all the flavors beautifully.
  7. Serve: Remove from oven and garnish the baked gnocchi with fresh basil leaves and additional parmesan if desired. Serve hot and enjoy the creamy, comforting meal.

Notes

  • If you don’t have pasta water reserved, the cornstarch mixture effectively mimics the starchy water needed for sauce thickness.
  • Using an oven-safe skillet ensures easy transfer from stovetop to oven without losing flavor or texture.
  • To make this recipe vegetarian, ensure the vodka and other ingredients are vegetarian-friendly.
  • For a lighter dish, you could reduce the butter and cream slightly, though it may affect the richness.
  • Fresh basil adds a bright contrast, so don’t skip it when serving.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://saraflavors.com/baked-gnocchi-with-tomato-cream-sauce-and-burrata-recipe/