Gnocchi with tomato and burrata

Name: Gnocchi with tomato and burrata
Prep time: 60 min
Cook time: 75 min
Total time: 135 min
Yield: 4
Ingredients: Red potatoes 2.2 lbs; Type 00 flour 2 ½ cups; Eggs 1; Remilled durum wheat semolina to taste; Fine salt to taste; Canned tomatoes fine 14 oz; Burrata cheese 3.5 oz; White onions 2 oz; Basil to taste; Parmigiano Reggiano PDO cheese 1.8 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

Difficulty: Average
Prep time: 60 min
Cook time: 1 h 15 min
Serving: 4

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PRESENTATION

Gnocchi with Tomato and Burrata takes a familiar combination—potato gnocchi in tomato sauce—and reshapes it with a single finishing touch: a torn piece of burrata that melts slightly against the warm sauce and adds a cool, creamy contrast. The result looks striking on the plate and tastes considerably richer than the short ingredient list suggests, which is part of what makes it worth the effort of preparing everything from scratch. Making the gnocchi by hand takes precision and a steady touch with the dough, but the payoff is a texture that holds up properly against the sauce rather than dissolving into it.

That textural integrity matters here, because the dish relies on the interplay between the soft gnocchi, the bright tomato sauce, and the fresh, milky interior of the burrata. Each element is straightforward on its own; together, they produce something that reads as considerably more considered than the ingredient count implies. Burrata does the heavy lifting at the finish—its coolness and creaminess doing more for the dish than almost any other addition could, and asking nothing extra of the cook in return.

INGREDIENTS

For the Gnocchi: Red potatoes 2.2 lbs (1 kg); Type 00 flour 2 ½ cups (300 g); Eggs 1; Remilled durum wheat semolina to taste; Fine salt to taste

For the Sauce: Canned tomatoes 14 oz (400 g) - fine; Burrata cheese 3.5 oz (100 g); White onions 2 oz (50 g); Basil to taste; Parmigiano Reggiano PDO cheese 1.8 oz (50 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

Preparation

How to prepare Gnocchi with tomato and burrata

To make the gnocchi with tomato and burrata, start with the gnocchi dough: boil the potatoes in water for 30-40 minutes from the boil 1, depending on their size; perform the fork test and if the tines pass through easily you can drain them. Mash the potatoes while they are still hot 2; there is no need to peel them because the skins will remain in the potato ricer. Transfer the purée to the work surface and salt 3.

Add the lightly beaten egg 4 and the flour 5. Knead everything with your hands until you obtain a soft but compact dough 6. Remember that if you overwork it the gnocchi will become tough during cooking, so knead only as long as necessary.

Take a portion of the dough and shape it with your fingertips into ropes about 3/4 inch thick 7. Meanwhile, cover the remaining dough with a cloth to prevent it from drying out. Cut the ropes into pieces about 3/4 inch long 8 and roll them over a gnocchi board (rigagnocchi), dusting them with semolina flour 9. If you don't have a gnocchi board you can use a fork and drag them across the tines; in that case, also use semolina flour to prevent them from sticking.

As you prepare the potato gnocchi, arrange them on a tray lined with a lightly floured cloth, spaced well apart from each other 10. Prepare the sauce: clean and chop the onion 11, then sweat it in extra virgin olive oil with a pinch of salt for about ten minutes over low heat 12.

Add the finely crushed tomato pulp 13 and cook for about 30-40 minutes over medium-low heat without a lid. At the end of cooking, adjust the salt 15.

Cook the gnocchi in salted boiling water 16 and remove them with a skimmer as soon as they float, then toss them directly into the pan with the sauce 17, stir and add a ladle of the cooking water if necessary 18.

Turn off the heat, add grated Parmigiano Reggiano 19 and a drizzle of extra virgin olive oil 20, then mix 21.

Serve onto plates 22 with the burrata, fresh basil 23 and a grind of pepper to taste. The tomato gnocchi are ready to be served 34.

Storage

We recommend eating the gnocchi with tomato and burrata immediately.

You can prepare the sauce in advance and store it in the refrigerator for a couple of days.

The gnocchi can be frozen raw as follows: place them well spaced on a tray, let them firm up in the freezer and then transfer them to a food bag. You can cook them directly from frozen in boiling water.

Tip

If you want the burrata to have an irresistibly creamy and stringy texture, we recommend not adding it straight from the fridge; let it come to room temperature for at least half an hour before assembling the plates so that the heat of the freshly pan-tossed gnocchi can fully enhance its creaminess without cooling the sauce.

For the translation of some texts, artificial intelligence tools may have been used.

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