30 Minute Creamy Tomato Gnocchi with Burrata Recipe
Introduction
This 30 Minute Creamy Tomato Gnocchi with Burrata is a comforting and flavorful dish perfect for a weeknight dinner. The combination of jammy cherry tomatoes, rich cream, and soft potato gnocchi topped with fresh burrata cheese creates a luscious and satisfying meal that’s quick to prepare.
Ingredients
- 1/4 cup extra-virgin olive oil
- 6 to 8 garlic cloves, peeled and lightly crushed
- 2 pints cherry tomatoes
- 1/2 tsp. red pepper flakes (optional)
- 1 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- 1/2 cup heavy cream
- 2 (16-oz.) packages potato gnocchi (DeLallo brand recommended)
- 2 (4-oz.) balls fresh burrata cheese
- 1/2 cup fresh basil leaves, sliced or torn
Instructions
- Step 1: Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes.
- Step 2: Increase heat to medium and add cherry tomatoes. Cook, stirring occasionally, until most tomatoes break down and become jammy, about 10 to 12 minutes. If garlic begins to burn, lower heat to medium-low. Season with red pepper flakes (if using), salt, and black pepper. Reduce heat to medium-low and stir in heavy cream.
- Step 3: When the water boils, add gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the gnocchi.
- Step 4: Transfer the cooked gnocchi and reserved pasta water to the skillet with tomato sauce. Toss continuously until the sauce thickens and becomes glossy, about 2 minutes. Stir in most of the fresh basil, reserving some for garnish.
- Step 5: Break the burrata into pieces and scatter evenly over the pasta. Remove the skillet from heat and garnish with the reserved basil leaves before serving.
Tips & Variations
- For extra depth, roast the cherry tomatoes beforehand to intensify their sweetness.
- Substitute burrata with fresh mozzarella if burrata is unavailable.
- Add a splash of white wine to the tomato sauce for a subtle acidity.
- Include fresh spinach or arugula for added greens and texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce if it thickens too much. Burrata is best added fresh at serving, so it’s recommended to store it separately if possible.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen gnocchi for this recipe?
Yes, frozen gnocchi works well. Just be sure to follow the cooking instructions on the package and cook until the gnocchi float to the surface, indicating they are done.
Is there a substitute for heavy cream?
You can use half-and-half or full-fat coconut milk as alternatives, but the sauce may be slightly less rich and creamy.
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30 Minute Creamy Tomato Gnocchi with Burrata Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This 30 Minute Creamy Tomato Gnocchi with Burrata is a luscious, comforting Italian-inspired dish combining pillowy potato gnocchi with a rich, creamy tomato sauce and fresh burrata cheese. Bursting with the sweetness of cherry tomatoes, a hint of garlic, and fragrant basil, this recipe is quick to make and perfect for a satisfying weeknight dinner.
Ingredients
Sauce Ingredients
- 1/4 cup extra-virgin olive oil
- 6 to 8 garlic cloves, peeled and lightly crushed
- 2 pints cherry tomatoes
- 1/2 tsp red pepper flakes (optional)
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, sliced or torn (plus some for garnish)
Main Ingredients
- 2 (16-oz.) packages potato gnocchi (DeLallo brand recommended)
- 2 (4-oz.) balls fresh burrata cheese
Instructions
- Prepare the sauce: Bring a large pot of salted water to a boil. While waiting, heat the olive oil in a large skillet over medium-low heat. Add the crushed garlic cloves and cook until fragrant, about 2 minutes, being careful not to burn them. Increase the heat to medium and add the cherry tomatoes. Cook, stirring occasionally, until most tomatoes break down and the mixture becomes jammy, about 10 to 12 minutes. If garlic begins to burn, reduce heat to medium-low. Season the sauce with red pepper flakes if using, kosher salt, and freshly cracked black pepper. Reduce heat to medium-low and stir in the heavy cream to create a rich, creamy sauce.
- Cook the gnocchi: Once the water boils, add the potato gnocchi and cook them according to the package instructions until al dente (usually 2 to 3 minutes or until they float to the surface). Before draining, reserve 1/2 cup of the pasta cooking water. Drain the remaining water.
- Combine sauce and gnocchi: Transfer the cooked gnocchi and the reserved pasta cooking water to the skillet with the tomato cream sauce. Toss continuously over medium-low heat until the sauce thickens and becomes glossy, about 2 minutes. Stir in most of the fresh basil, reserving some for garnish.
- Add burrata and serve: Break the burrata cheese balls into pieces and evenly disperse them over the gnocchi and sauce in the skillet. Remove the skillet from heat and garnish with the remaining fresh basil. Serve immediately for a creamy, flavorful meal.
Notes
- If you prefer less spice, omit the red pepper flakes.
- Reserve some pasta water to adjust sauce consistency—it helps the sauce cling better to the gnocchi.
- Use fresh burrata cheese for best results; it adds a creamy texture that balances the tomato sauce.
- Cooking times for gnocchi can vary by brand; watch for floating gnocchi as a sign they’re done.
- Gnocchi can be substituted with store-bought frozen potato gnocchi for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy tomato gnocchi, burrata gnocchi, quick Italian dinner, tomato cream sauce, easy gnocchi recipe
