Crispy Gnocchi with Blistered Tomatoes and Burrata

I watched a segment on the news where an Italian restauranteur had his Nonna on making gnocchi. It made me hungry for this Italian icon. Yes, gnocchi is Italian, but it is not a pasta. Gnocchi are soft, pillowy dumplings made from either mashed potatoes, flour, and eggs or ricotta cheese. I watched as Nonna rolled the dough into thin ropes and cut the ropes into small “pillows”. Nonna never cooked the gnocchi on the segment, but her son kept saying how difficult it is to make good gnocchi.

I happened to be at the supermarket shopping in the Italian section and found a box of gnocchi for only $2.99. Doesn’t Ina Garten say, “Store bought is perfectly fine.” I bought the gnocchi, along with some cherry tomatoes for $5.49 and some burrata, $7.99 (because everything is better with burrata), and concocted the following recipe. Total cost--$16.47 for a very delicious, upscale meal. All the other ingredients I had in my pantry. And, bonus, this recipe can be prepared in about 15 minutes.

I served my gnocchi with a Caesar salad and crusty bread. Now with all the hoopla lately about romaine lettuce, we bought organic because they have stricter farming conditions. So far, so good!

Crispy Gnocchi with Blistered Tomatoes and Burrata

Serves 4

2 tablespoons extra virgin olive oil

2 tablespoons butter

1-pound box shelf-stable potato gnocchi

1 shallot, halved and thinly sliced

3 teaspoons minced garlic

1 heaping tablespoon jarred Calabrian chilis, diced, or to taste

or

½ teaspoon crushed red pepper flakes, or to taste

1 pint (16-ounces) multi-colored grape cherry tomatoes

½ teaspoon salt

½ teaspoon large grind black pepper

½ cup Parmesan cheese, divided

1 large ball burrata

Extra virgin olive oil for drizzling

Basil leaves, for garnishing

In a large skillet, place olive oil and butter over a medium-high heat. Add gnocchi and sauté, stirring frequently, about 6 to 8 minutes, until gnocchi are golden and crispy. Using a slotted spoon, remove gnocchi to a plate lined with paper towels.

If necessary, add an additional 1 tablespoon of olive oil to the same skillet. Add shallot, garlic, and Calabrian chilis and stir to mix thoroughly. Add tomatoes, salt, and pepper and sauté until tomatoes burst and release their juices.

Return gnocchi to the skillet, add ¼ cup Parmesan cheese, and cook until heated through.

Transfer gnocchi and tomatoes to a serving dish. Sprinkle with remaining Parmesan cheese, top with burrata, drizzle with olive oil, and garnish with basil.

Tips for selecting cherry tomatoes: Color is the best indicator of quality. Select cherry tomatoes with rich, vibrant coloring. Their skin should be taut, smooth, and glossy. Avoid any specimens with wrinkles, bruised skin, blemishes, cracks, or a dull appearance. Turn the plastic clamshell container over to check for soft spots, mold, or leaking juices at the bottom.

Tips on storing cherry tomatoes: Cherry tomatoes will lose their flavor and become mealy when refrigerated. Keep them at room temperature until ripe. Ripened cherry tomatoes can be refrigerated to extend their shelf life. Bring them to room temperature before eating to restore their original flavor.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

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