20-Minute Creamy Gnocchi with Sweet Potato and Burrata
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- Large skillet
- Medium size pot
INGREDIENTS
- 1.3 pounds/600 grams fresh gnocchi
- 1 medium sweet potato, cut into small cubes
- 3½ tablespoons/50 grams butter
- ½ teaspoon nutmeg
- ½ teaspoon coarse salt
- 1 cup/250 milliliters heavy whipping cream
- 8 ounces/~226 grams fresh burrata cheese
INSTRUCTIONS
- Cook the gnocchi according to the instructions on the package.
- Heat a large pan over medium-high heat and add the butter, nutmeg, and salt. Add the sweet potatoes and fry for about 4 minutes while stirring. Meanwhile, check on the gnocchi. Add the cream, mix well, and cover with a lid for another 5 minutes.
- When the gnocchi are floating, transfer them to the pan with the sauce, mix for another minute, and transfer to a plate. Add the Burrata cheese, grind some black pepper, and indulge.
MY NOTES
FAQ
are gnocchi a pasta or a dumpling?
Gnocchi are a unique Italian dish that blurs the line between pasta and dumpling. Traditionally made with potatoes, flour, and eggs, it has a soft, pillowy texture. While it resembles pasta in appearance, its dough is more delicate and dense like dumplings. Gnocchi are formed into small shapes, often with ridges to hold sauces. When cooked, it remains tender and absorbs flavors well, making it versatile and delicious. Whether it’s served with tomato sauce, pesto, or butter and sage, gnocchi’s culinary identity hovers between pasta and dumplings, contributing to its popularity and the ongoing debate about its categorization.
Are creamy gnocchi supposed to be chewy?
No, they’re not meant to be chewy; instead, they should boast a tender and soft texture. When skillfully prepared, a delicate and pillowy consistency is achieved, the kind that literally melts in your mouth, offering a delightful and satisfying dining experience. Achieving this ideal texture involves striking a balance during the cooking process. Overcooking can lead to a chewy and rubbery outcome, while undercooking can leave the centers dense and doughy. The key to perfect texture lies in a careful cooking time that allows the dough to cook through without losing its tender essence.
Do gnocchi always float when cooked?
While they often float when cooked, it’s not an absolute rule. The floating phenomenon occurs due to the air trapped inside the dough, causing it to rise in boiling water. However, factors like dough consistency, size, and ingredients can influence whether it floats or not. If the dough is too dense or if the pieces are too large, it might take longer to float or may not float at all. Therefore, it’s crucial to rely on additional cues to determine doneness, such as observing the texture—firm and tender—before removing them from the water for a perfect, palate-pleasing result.
tips for cooking this creamy gnocchi recipe
- Use a large pot of boiling water. This will give the pasta enough room to spread out and cook evenly.
- Make sure the water is at a rolling boil before adding the gnocchi. This will help them cook quickly and evenly.
- Don’t overcrowd the pot. If you add too many pieces at once, they will not cook evenly.
- Stir the gnocchi gently as they cook. This will help prevent them from sticking together.
- Once the gnocchi float to the surface, cook them for an additional 1-2 minutes. This will ensure that they are cooked through.
- Drain immediately and serve with the sauce.
