Potato Gnocchi with Sausage Ragù, Confit Cherry Tomatoes, and Burrata
Potato Gnocchi with Sausage Ragù, Confit Cherry Tomatoes, and Burrata
A dish that combines the simplicity of potato gnocchi with the richness of a
sausage ragù infused with white wine. The confit cherry tomatoes add a sweet, caramelized note,
while the fresh burrata provides creaminess and a refined touch.
A flavorful and visually stunning recipe, perfect for impressing at the table with the true tastes of the South.
Ingredients
- 500 g of fresh potato gnocchi
- 300 g of fresh sausage (preferably pork)
- 400 g of cherry tomatoes
- 1 burrata (200 g)
- 1 glass of dry white wine
- 2 garlic cloves
- Extra virgin olive oil, to taste
- Dried oregano, to taste
- Salt and black pepper, to taste
- Grated Parmigiano Reggiano (optional, for serving)
- Fresh basil for garnish
Preparation
- Prepare the confit cherry tomatoes: wash and halve the cherry tomatoes. Place them on a baking tray lined with parchment paper, season with olive oil, salt, pepper, and oregano. Bake in a preheated oven at 150°C (300°F) for 30-40 minutes until lightly caramelized.
- Prepare the sausage ragù: crumble the sausage and sauté it in a pan with a drizzle of olive oil and the crushed garlic cloves. When the meat is golden, deglaze with white wine and let it evaporate. Cook over low heat for 10-15 minutes, adjusting salt and pepper to taste.
- Cook the gnocchi: bring a pot of salted water to a boil. Cook the gnocchi in batches; they are ready when they float to the surface. Drain gently and transfer them to the pan with the sausage ragù, mixing everything carefully.
- Assemble the dish: divide the gnocchi with ragù onto plates, add the confit cherry tomatoes, and top with torn burrata. Garnish with fresh basil leaves and, if desired, a sprinkle of Parmigiano Reggiano.
- Serve immediately: the dish should be served hot to fully enjoy the creaminess of the burrata and the sweetness of the confit cherry tomatoes.
