Gnocchi with burrata

Gnocchi with burrata

Total: 20 min. | Active: 20 min.
vegetarian
Nutritional value / person: 276 kcal
, Fat: 16 g
, Carbohydrate: 26 g
, Protein: 7 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tomato sauce

1 tbsp olive oil
1 garlic clove, squeezed
2 tbsp tomato puree
300 g cherry tomatoes, cut in half
2 tbsp white wine vinegar
½ tbsp sugar

Gnocchi

300 g potato gnocchi
salted water, boiling
salt and pepper to taste

Serve

150 g burrata, torn into pieces
2 sprig basil, leaves torn off
½ tbsp olive oil
a little sea salt
a little pepper
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How it's done

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Tomato sauce

Heat the oil in a frying pan. Add the garlic and tomato puree, sauté briefly. Add the tomatoes, vinegar and sugar, cook for approx. 5 mins.

Gnocchi

Cook the gnocchi in boiling salted water according to the packet instructions. Drain the gnocchi, retain approx. 100 ml of the cooking water and add it to the tomato sauce along with the gnocchi, mix, season.

Serve

Scatter the burrata and basil on top of the gnocchi, drizzle with the oil, season.

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