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Delicious Marry Me Gnocchi dish topped with burrata cheese and fresh ingredients.
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Marry Me Gnocchi with a Burrata Surprise

A comforting dish featuring tender gnocchi with a creamy burrata center, enveloped in a rich sauce of garlic and sun-dried tomatoes.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Comfort Food, Dinner, Main Course
Cuisine: Italian
Keyword: Burrata, comfort food, gnocchi, Italian cuisine, romantic dinner
Servings: 4 servings
Calories: 550kcal

Ingredients

Gnocchi Dough

  • 500 g cooked starchy potatoes, peeled and mashed Buttery and fluffy base for the gnocchi.
  • 1 large egg yolk Adds richness and binds the dough.
  • 120 g all-purpose flour Plus extra for dusting.
  • 1/2 tsp salt Enhances flavor.

Filling

  • 125 g burrata cheese, drained and chopped Creamy surprise inside the gnocchi.
  • 1 tbsp grated Parmesan Adds depth to the burrata mix.

Creamy Sauce

  • 1 tbsp olive oil For sautéing the garlic.
  • 2 cloves garlic, minced For robust flavor.
  • 1/2 tsp chili flakes Optional for heat.
  • 150 ml heavy cream Gives the sauce its richness.
  • 40 g sun-dried tomatoes, chopped Adds tanginess and depth.
  • 30 g grated Parmesan For melting into the sauce.
  • to taste salt & pepper To taste.

Garnish

  • fresh basil For garnish.

Instructions

Preparation

  • Combine the mashed potatoes, egg yolk, salt, and flour in a large mixing bowl. Mix gently until you have a soft, pliable dough, avoiding overmixing.
  • Divide the dough into small balls, flatten them slightly, and place a small spoonful of the burrata-Parmesan mixture in the center. Seal the dough around the filling and roll into dumpling shapes.

Cooking Gnocchi

  • Bring a large pot of salted water to a gentle simmer. Drop filled gnocchi in and cook until they float, about 2-3 minutes. Transfer to a paper towel to drain.

Making the Sauce

  • In a pan, heat olive oil over medium heat and add minced garlic. Sauté until fragrant, then sprinkle in chili flakes (if using).
  • Add heavy cream and sun-dried tomatoes to the pan. Simmer for 3-4 minutes until the mixture thickens.
  • Stir in the grated Parmesan and season with salt and pepper until the sauce is glossy.
  • Gently introduce the cooked gnocchi to the sauce, tossing to coat each dumpling.

Serving

  • Plate the gnocchi, garnishing with fresh basil, a drizzle of olive oil, and extra grated Parmesan.

Notes

For a lighter version, substitute some flour with whole wheat flour; for a vegan option, use mashed avocado or cashew cream.