Creamy Tomato Gnocchi with Burrata: Comfort in a Bowl!

Ingredients Checklist (Tap as You Prep)

• 16 oz (450g) shelf-stable or fresh potato/cauliflower gnocchi
• 1 ball (8 oz) fresh creamy burrata cheese, room temperature
• ½ cup blended full-fat cottage cheese or heavy cream (for a 28g high-protein silk sauce)
• 1 can (14 oz) crushed San Marzano tomatoes + 1 cup halved cherry tomatoes
• 2 tablespoons extra-virgin olive oil + 1 tablespoon grass-fed butter
• 4 cloves fresh garlic, thinly sliced + ½ teaspoon crushed red pepper flakes
• ½ cup freshly grated Parmigiano-Reggiano cheese
• ½ cup fresh sweet basil leaves, torn by hand
• ¾ teaspoon kosher salt and ½ teaspoon freshly cracked black pepper

Step-by-Step Cooking Instructions

1. Pan-Sear the Gnocchi (No Boiling!): Heat the olive oil and butter in a 12-inch skillet over medium-high heat. Add the dry gnocchi directly from the package in a single layer and sear undisturbed for 4 minutes until blistered and golden-crispy on the bottom. Remove to a warm plate.
2. Blister the Garlic & Cherry Tomatoes: In the same skillet over medium heat, sauté the sliced garlic, chili flakes, and halved cherry tomatoes for 3 minutes until the tomatoes burst into a jammy pan sauce.
3. Simmer the San Marzano Base: Pour in the crushed San Marzano tomatoes, kosher salt, and black pepper, simmering gently for 4 minutes.
4. Swirl in the High-Protein Cream: Lower the heat and stir in the blended cottage cheese (or cream) and grated Parmigiano-Reggiano until the sauce turns a vibrant sunset orange.
5. Fold & Crown with Burrata: Return the crispy pan-seared gnocchi to the skillet, toss for 60 seconds to coat, and tear the creamy burrata and fresh basil leaves over the bubbling top.