Description
Delicious gnocchi tossed in a fresh basil pesto sauce and topped with creamy burrata cheese.
Ingredients
Scale
- 1 pound potato gnocchi
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 1/2 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste
- 8 ounces burrata cheese
- Cherry tomatoes, halved (for garnish)
- Extra basil leaves (for garnish)
Instructions
- In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, and a pinch of salt. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture is smooth. Taste and adjust seasoning as needed.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, about 2-3 minutes.
- Drain the gnocchi and return them to the pot. Add the pesto sauce and gently toss to combine.
- Plate the gnocchi and top each serving with pieces of burrata cheese.
- Garnish with halved cherry tomatoes and extra basil leaves. Serve immediately.
Notes
- Feel free to add grilled chicken or shrimp for extra protein.
- You can substitute walnuts or almonds for pine nuts if desired.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 400
- Fat: 30
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 3
- Protein: 12
Keywords: Pesto Gnocchi with Burrata, gnocchi recipe, Italian pasta, basil pesto, creamy burrata