Marry Me Gnocchi with a Burrata Surprise
This delightful dish combines handmade gnocchi with creamy burrata cheese, creating a comforting experience that blends rich flavors and romantic charm.
Servings: 4 servings
Calories: 450kcal
Ingredients
Gnocchi Dough
- 500 g cooked starchy potatoes Peeled and mashed until velvety smooth.
- 1 large egg yolk Enhances richness and binds the dough.
- 120 g all-purpose flour Adds delicate structure.
- 1/2 tsp salt Elevates flavor.
Filling
- 125 g burrata cheese Drained and chopped for filling.
- 1 tbsp grated Parmesan Adds a delightful kick.
Sauce
- 1 tbsp olive oil Infuses flavor into the sauce.
- 2 cloves garlic Minced for aroma.
- 1/2 tsp chili flakes Optional for heat.
- 150 ml heavy cream Transforms sauce into a velvety consistency.
- 40 g sun-dried tomatoes Chopped for a flavorful burst.
- 30 g grated Parmesan For finishing the sauce.
- to taste salt and pepper For balance.
Garnish
- a handful fresh basil For garnish.
Instructions
Preparation
- In a sizeable mixing bowl, combine the mashed starchy potatoes, egg yolk, salt, and all-purpose flour. Gently mix until you achieve a soft, pliable dough.
- Divide the dough into small portions, about a tablespoon each. Flatten each piece and place a teaspoon of your burrata and Parmesan mixture in the center. Fold the edges over and roll into a smooth dumpling.
Cooking the Gnocchi
- Bring a large pot of salted water to a gentle simmer. Drop in the filled gnocchi and watch for them to float to the surface, about 2-3 minutes.
- Remove the floating gnocchi with a slotted spoon and transfer them to a paper towel to drain.
Making the Sauce
- In a medium-sized pan, heat olive oil over medium heat. Add the minced garlic and chili flakes, allowing the garlic to soften.
- Pour in heavy cream and add chopped sun-dried tomatoes. Let simmer for 3-4 minutes, allowing the flavors to meld.
- Stir in grated Parmesan, season with salt and pepper, and mix until the sauce is glossy and thick.
Finishing Touches
- Gently add the cooked gnocchi to the sauce and toss to coat each dumpling. Serve on a warm plate, garnished with fresh basil and an extra sprinkle of Parmesan.
Notes
Gnocchi can be made ahead of time and frozen uncooked. Ensure potatoes are properly cooked to avoid a gummy texture. Whole wheat flour or vegetable purees can be used for healthier options.