Gnocchi have an unfair reputation. Many people think they are finicky, sticky, or require precise technique. In reality, it’s one of the fastest and most indulgent dinners there is. Thirty-five minutes, one pan, one pot.
Ingredients :
- The gnocchi — Both the ones from the fresh (refrigerated) section or the dry pasta aisle work. Fresh ones are fluffier and cook in exactly 2 minutes. Dry ones are firmer and hold up better in the sauce if you want to reheat leftovers. Avoid vacuum-packed pre-cooked gnocchi — they tend to stick and become pasty.
- Stracciatella — It’s the inner filling of burrata, mixed with cream. You can find it in Italian delis or the cheese aisle of large supermarkets. If you can’t find it, open a burrata and use the inside — it’s exactly the same thing. As a last resort, crumbled mozzarella di bufala, but the texture will be less runny.
- Tomato coulis — It’s at the heart of the sauce, so its quality matters. A San Marzano tomato coulis is ideal — sweet, low acidity, dense. Otherwise, any classic coulis, but taste it before using. If the coulis is too acidic, the whole sauce will need correcting.
- Cherry tomatoes — Mixed red and yellow is mostly for the look. But yellow cherry tomatoes have a milder acidity that balances the coulis well. If you only have red ones, it works exactly the same — they will soften and burst in the sauce anyway.
