The gnocchi with pesto and burrata is a creamy and cheesy first course, ready in just 10 minutes and incredibly tasty! Made with potato gnocchi dressed and mixed with pesto, cream, mozzarella, and burrata, this dish is not only quick to prepare because the gnocchi cook in no time and the dressing is made in a flash, but it is also incredibly delicious and irresistibly creamy!
The preparation is very simple: cook the gnocchi in boiling water and when they float to the surface, drain them directly into a pan where we have melted butter and garlic. Add pesto, cream, mozzarella, and mix. Finally, distribute the burrata in pieces and the gnocchi are ready to be served!
Of course, if we have more time, we can make the gnocchi at home as well as the pesto, and in our tips at the end of the article, you will find the link to the recipes you can prepare at home. But for everyday needs when time is always short, when unexpected guests arrive and we are short of ideas but always have a pack of gnocchi and one of pesto in the fridge, and even for festive days to eat a delicious dish without stress, these gnocchi with pesto and burrata are the perfect solution! Try them now!
Also discover:
- Difficulty: Very easy
- Cost: Very economical
- Portions: 4
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Gnocchi with Pesto and Burrata
- 2.2 lbs potato gnocchi
- 1 cup pesto
- 3/4 cup cooking cream
- 7 oz burrata
- 3.5 oz mozzarella
- 1 knob butter
- 1/2 clove garlic (optional)
- salt
Tools for Preparing Gnocchi with Pesto and Burrata
- 1 Pot
- 1 Pan
- 2 Stovetops
Steps to Prepare Gnocchi with Pesto and Burrata
To prepare the Gnocchi with pesto and burrata, first bring a pot of salted water to a boil and cook the gnocchi. In a separate pan, melt the butter with the minced half clove of garlic if using. Sauté.
When the gnocchi float to the surface, drain them directly into the pan with the butter and sauté quickly.
Add the pesto, cream, and mozzarella diced or grated and mix.
Finally, take the burrata, divide it into pieces, and add it directly to the pan with the dressing. Mix well to combine all the ingredients.
The Gnocchi with pesto and burrata are ready to be enjoyed!
Simo and Cicci recommend
It’s preferable to consume the gnocchi immediately or store them in the fridge for 1-2 days at most.
You can make homemade potato gnocchi as we indicate in this recipe, or prepare other types of gnocchi found on our blog such as purple potato gnocchi, chard and potato gnocchi, pumpkin gnocchi, beetroot and potato gnocchi, ricotta gnocchi.
The same goes for the pesto: you can make classic homemade Genoese basil pesto, or replace it with pistachio pesto, arugula pesto, zucchini pesto, tomato pesto, spinach pesto, broccoli pesto, etc.
You can substitute burrata with stracciatella.
