pesto gnocchi with burst tomatoes and burrata
Tasty homemade pillows? Yes please.
Started from Pumpkin Gnocchi, now we’re here with a summery counterpart that’s cute, enticing, and delightful to make. Pesto Gnocchi with Burst Tomatoes and Burrata is one recipe you’ll enjoy both for the process and the result.
I recently discovered the wondrous nature of gnocchi. I think my first exposure was a ridiculously greasy fixture from a local restaurant in my hometown. I really wasn’t a fan. The sauce had more oil than tomato and I departed with a greasy film in my stomach and throat. Sometimes memories like that are the trigger for wanting to create something better myself.
I didn’t touch gnocchi for years, but the autumnal pumpkin gnocchi above turned me on to how simple the dish is. Granted, I’m sure true Italian chefs have methods about which I can merely postulate (including a fancy utensil to make the lines in each pillow) but I’m not a true Italian chef (I’m not even Italian). I’m here to create something accessible for my fellow home cooks, and I assure you, this qualifies.
More Than Gnoc-kay
Ok, that was bad.
The sole part of this recipe that takes some forethought is the mashed potatoes. Not elaborate, Thanksgiving-quality mashed potatoes, just plain ole spuds, but you do need to cook them down until they’re very soft and let them cool so you don’t sue me for third degree burns. If you have time, you can definitely do this the night before, but otherwise just add a bit of prep time.
I chose to microwave the peeled, quartered russets, which took about 12 minutes. From here, you can pop them in the fridge for a quicker cooling, or leave them on the counter while you fart around with other tasks.
You can also go old school and boil the potatoes down in a pot of water. Nothing wrong with this method.
Once you have some cooled potatoes, mash them up. Mix with flour, pesto, and salt, then make a well in the center and crack in a whole egg. Fold the dough together until cohesive. You may need a bit more flour to bring it together, but I found 1 cup ample for me.
Cut the dough into 4 pieces and roll each into a rope. Slice into small bite-sized pieces. Cook in boiling water for a few minutes. You know they’re done when they float to the top – it’s pretty nifty to watch. Like giant poofy bubbles. Drain and toss with a couple tablespoons of butter.
Your Best (To) Mate (O)
Finish off the dish with some tangy burst tomatoes. The cooked gems create a lovely sauce for the gnocchi, and really, pesto and tomatoes is pretty fucken perfect, no?
To make, cook up some aromatic garlic and oregano on the stovetop, then toss in the tomatoes and heat until they begin to char and pop. This doesn’t take long, 10 minutes at most, but usually less. Stir in some balsamic off the heat to really uppercut shit to another dimension. Hopefully another you in the multiverse will enjoy this.
I finish the bowls with burrata, a sprinkle of fresh basil, and some parmesan if I’m feeling feisty. Another drizzle of pesto I’d also recommend. Just say yesto to pesto.
My jokes sucked today. Sorry. I’ll be better tomorrow.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Looking for more ways to use summery tomatoes?
Detroit-Style Roasted Red Pepper Tomato Pizza
Roasted Tomato Chickpea Caprese Sliders
Tomato Basil Orzo Pasta with Burrata
pesto gnocchi with burst tomatoes and burrata
Ingredients
- 3-4 large russet potatoes, peeled and quartered (2 cups mashed)
- 1/3 cup pesto sauce, homemade or store bought
- 1 – 1 1/2 cups all purpose flour
- 1 tsp kosher salt
- 1 egg, at room temperature
- 2 tbsp salted butter
- 4 cloves garlic, minced
- 2 tbsp fresh oregano, chopped
- 1/2 tsp chili powder
- 1/4 tsp red pepper flakes
- 2 cups cherry tomatoes
- 2 tbsp balsamic vinegar
- 8 oz burrata cheese, torn
- fresh basil, for serving
Instructions
- Place the potatoes in a large pot and fill with enough water to cover completely. Add 2 tsp salt. Bring to a boil and cook until very tender, about 15 minutes. Drain. Let cool, then mash until smooth.
- In a large bowl, mix together the mashed potatoes, pesto, flour, and salt. Make a well in the center and crack the egg inside. Fold the dough and egg together until a smooth ball forms. If the dough seems sticky, add flour 1 tablespoon at a time until cohesive.
- Generously flour a clean work surface. Divide the dough ball into 4 pieces. Roll each piece into a long rope and cut into bite sized chunks with a sharp knife. Set the gnocchis onto the baking sheet.
- Bring a large pot of water to a boil. Add the gnocchi and cook until the gnocchi begin to drift to the surface of the water, about 4-5 minutes. Drain. Add back to the pot and toss with the butter.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Saute the garlic, oregano, chili powder, and red pepper flakes for 1 minute. Stir in the tomatoes and a pinch of salt and pepper. Cook until slightly bursting, about 5-8 minutes. Remove from heat and stir in the balsamic vinegar.
- Divide the gnocchis into bowls and top with the burst tomatoes. Break the burrata around the gnocchi. Garnish with fresh basil.
