Ingredients:

  • 1 lb potato based gnocchi
  • 1 tbsp extra virgin olive oil
  • 2 tsp sea salt
  • 1 tbsp unsalted grass fed butter
  • 2 large shallots, finely minced
  • 4 cloves garlic, sliced paper thin
  • 14 oz crushed fire roasted tomatoes
  • 1/4 cup low sodium vegetable broth
  • 1/4 cup plain Greek yogurt
  • 1/2 tsp red pepper flakes
  • 8 oz fresh Burrata cheese (2 balls)
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/4 cup freshly grated Parmigiano Reggiano

Instructions:

  1. Prep the aromatics. Mince the shallots and slice the 4 cloves of garlic as thin as you possibly can. Note: Thin garlic melts into the sauce rather than leaving crunchy bits.
  2. Sauté the base. Heat the olive oil and butter in a large skillet. Add shallots and a pinch of salt. Cook for 3-5 minutes until translucent and soft.
  3. Toast the garlic. Stir in the garlic and red pepper flakes. Cook for 1 minute until fragrant but not browned.
  4. Deglaze the pan. Pour in the vegetable broth, scraping up any browned bits from the bottom of the skillet.
  5. Simmer the tomatoes. Add the fire roasted tomatoes and the rest of the sea salt. Let it simmer for 8-10 minutes until the sauce thickens and darkens slightly.
  6. Cook the gnocchi. While the sauce simmers, boil the gnocchi in salted water according to the package directions (usually 2-3 minutes) until they float to the surface.
  7. Temper the yogurt. Remove the sauce from the heat. Whisk in the Greek yogurt slowly to prevent curdling. Note: Off heat is the secret to a smooth yogurt sauce.
  8. Combine the elements. Toss the drained gnocchi into the sauce along with half of the parmesan and basil. Stir gently to coat.
  9. Prepare the crown. Place the Burrata balls on top of the warm Minute Creamy Tomato Gnocchi with Burrata.
  10. Final garnish. Sprinkle the remaining parmesan and basil over the top. Serve immediately while the cheese is cool and the sauce is hot.