30min · 6 servings
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Ingredients
▢⅓ cup extra-virgin olive oil
▢8 garlic cloves, peeled and lightly crushed
▢2 pints cherry tomatoes
▢½ tsp. red pepper flakes (optional)
▢1 tsp. kosher salt
▢½ tsp. freshly cracked black pepper
▢½ cup heavy cream
▢2 (16-oz. packages) potato gnocchi (I like DeLallo brand)
▢2 (4-oz.) balls fresh burrata cheese
▢½ cup fresh basil leaves, sliced or torn
Instructions
Start by bringing a large pot of salted water to a boil.
Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and cook until fragrant, about 3 minutes.
Increase heat to medium and add tomatoes. Cook, stirring occasionally, until at least half the tomatoes break down and become jammy, about 10 minutes. Season with red pepper flakes