Creamy gnocchi with a rustic cherry tomato sauce, fresh basil, Parmesan, and burrata stracciatella. A fragrant and simple summer first course, perfect served with bread for scarpetta.
Wash the cherry tomatoes, cut them in half, and soften them in a pan with a generous drizzle of extra-virgin olive oil and the garlic clove.
When the cherry tomatoes are tender and well seasoned, remove the garlic and blend them until you obtain a velvety sauce. If you prefer a smoother consistency, pass it through a sieve.
Cook the gnocchi in plenty of salted water according to the time indicated on the package, then drain them as soon as they float to the surface.
Transfer the gnocchi to the pan with the cherry tomato sauce and gently stir to combine.
Turn off the heat and finish with the grated Parmesan, the roughly torn basil, and the burrata stracciatella.
Divide the gnocchi among the plates, top with more stracciatella and a few basil leaves, then serve immediately with bread for scarpetta.
Immersion blender
Store in the refrigerator in an airtight container for up to 1 day. Reheat gently in a pan before serving.
For a more rustic sauce, leave the blended cherry tomatoes unstrained. Add the stracciatella only after turning off the heat so it remains creamy and retains its consistency.
Italia
| Energy (kcal) | 57.95 |
| Carbohydrates (g) | 8.03 |
| of which sugars (g) | 2.88 |
| Fat (g) | 1.62 |
| of which saturates (g) | 0.93 |
| Protein (g) | 2.57 |
| Fibre (g) | 0.97 |
| Salt (g) | 0.11 |
