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Cooking 101
You should know by know that we love a gnocchi moment. This super easy weeknight pasta recipe comes together in just 15 minutes, and combines the smoky flavors of our red pepper romesco with the world’s current favorite cheese, creamy burrata.
Chef Tip: Crisping the gnocchi in the pan after boiling adds a caramelized edge while preserving its classic bouncy texture.
Butter
Salt
1 (12 oz) packet of gnocchi
Haven’s Kitchen Red Pepper Romesco
1 cup tomato puree
1 (8 oz) ball of burrata
4-5 leaves of fresh basil, chopped
Bring a large pot of water to a boil. While you’re waiting for your water to boil, add a pat of butter to a medium skillet over medium heat
When the water boils, add a large pinch of salt and the gnocchi. Cook for about 2-3 minutes (they'll float to the top of the water when they’re done), then strain and transfer to the skillet
Sauté the gnocchi for a few minutes until the edges crisp and turn golden
Squeeze in about ½ a pouch of the Romesco and add the tomato puree. Give it a quick stir and simmer for a minute. Add salt to taste
Just before serving, break the burrata up with your hands and stir into the gnocchi. Garnish with basil and serve immediately
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
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1 Term found in this Recipe
French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.
Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.
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