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The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
This creamy tomato gnocchi with burrata may not be the baked feta pasta that’s taken over the internet, but it’s sure to go viral in your household.
I always prefer to use fresh pasta, but who has time to make it from scratch on a busy weeknight? That’s where Heinen’s fresh potato gnocchi comes to the rescue. It’s a restaurant quality game changer!
A good pasta needs an equally good sauce, and making tomato sauce at home couldn’t be simpler. All you’ll need is olive oil, plenty of garlic, cherry tomatoes and some heavy cream.
Cooking tomatoes in olive oil until they burst really brightens their flavor and creates a rich sauce. Don’t forget to add plenty of salt.
The burrata adds a creamy richness to this dish that complements the sweetness and acidity of the tomatoes. Simply add a dollop of burrata to the middle of the gnocchi and watch it melt naturally into the sauce. After that, there’s nothing left to do besides garnish the pasta with basil pesto oil and DIG IN!
This dish pairs deliciously with the Alamos Malbec from Heinen’s Wine Department, and it’s less than $15 a bottle!
If you wind up with leftovers, simply reheat in the microwave or over the stove. Consider dinner tonight and lunch tomorrow officially conquered.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
- Prep time:
- 30min
- Total time:
- 30min
- Servings:
- 6-8
Ingredients
For the Gnocchi alla Sorrentina
- 2 packages of Heinen’s potato gnocchi
- 1/3 cup olive oil
- 10 garlic cloves, minced
- ½ white onion, diced
- 4 cups cherry tomatoes
- 1 package frozen spinach, thawed and drained
- ½ cup heavy cream
- 1 tsp. salt
- ½ tsp. pepper
- 4 oz. burrata
For the Basil Pesto Oil
- 8 oz. Heinen’s pesto
- 1/3 cup olive oil
- Juice of ½ a lemon
- ¼ cup parmesan cheese
- 4-6 fresh basil leaves
Instructions
For the Basil Pesto Oil
- Add all of the ingredients, except the olive oil, to a food processor.
- Blend on high and gradually add the olive oil.
- Blend until smooth.
For the Gnocchi alla Sorrentina
- Preheat the oven to 375˚F.
- Heat 1/3 cup of oil in a large, oven-safe skillet over low heat. Add the garlic and cook until fragrant, about 3 minutes. Add the diced white onion and cook for an additional 2 minutes until slightly translucent.
- Increase the heat to medium and add the tomatoes, salt and pepper. Cook, stirring occasionally, until at least half of the tomatoes break down, about 10 minutes. Stir in the heavy cream and spinach and reduce heat to medium-low.
- Meanwhile, cook the gnocchi in salted water according to the package instructions until they rise to the top. Drain, reserving ½ cup of the pasta water.
- Transfer cooked gnocchi and reserved pasta water to the skillet with the tomatoes and toss continuously until sauce is thickened and glossy, about 2 minutes.
- Place the burrata in a shallow bowl of warm water while the gnocchi simmers in the sauce. Add the burrata to the middle of the gnocchi and place in the preheated oven. Allow to cook for another 5-7 minutes until the burrata starts to melt into the gnocchi.
- Remove the skillet from the oven. Use a fork to break apart the burrata and mix it around in the sauce. Garnish with basil oil and enjoy!
Note: Heinen’s also offers frozen gnocchi sorrentina (sauce included), which can be used in place of fresh gnocchi, if preferred. Simply add the frozen gnocchi to the skillet after the garlic and olive oil have cooked through and allow the frozen gnocchi and frozen sauce to cook down for about 10 minutes.
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Deliziosa!!!
Deb, we are so glad you enjoyed this recipe!