30 Minute Creamy Tomato Gnocchi with Burrata Recipe
Introduction
This 30 Minute Creamy Tomato Gnocchi with Burrata is a comforting and elegant dish perfect for busy weeknights or casual dinner parties. The rich tomato sauce melds beautifully with pillowy gnocchi and creamy burrata, making every bite a delight.
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 starts to burn, reduce heat to medium-low. Season with red pepper flakes (if using), salt, and black pepper.
- Step 3: Reduce heat to medium-low and stir in heavy cream. Keep warm on low heat.
- Step 4: When water is boiling, add gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining the rest.
- Step 5: Transfer gnocchi and reserved pasta water to the skillet with tomato sauce. Toss continuously until sauce thickens and becomes glossy, about 2 minutes. Stir in most of the fresh basil, saving some for garnish.
- Step 6: Break burrata balls into pieces and evenly distribute over the gnocchi. Remove skillet from heat and garnish with reserved basil. Serve immediately.
Tips & Variations
- For a spicier kick, increase red pepper flakes or add a pinch of smoked paprika.
- Substitute burrata with fresh mozzarella if burrata is unavailable, though burrata adds extra creaminess.
- If you prefer a vegan version, replace cream with coconut cream and use vegan cheese alternatives.
- Adding a splash of white wine to the tomato sauce while cooking enhances depth of flavor.
Storage
Store leftover gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce and prevent sticking. Burrata is best added fresh and not refrigerated with the dish.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen gnocchi for this recipe?
Yes, frozen gnocchi can be used. Just add a minute or two to the cooking time according to package instructions, and cook until they float to the surface.
How do I know when the gnocchi are done?
Gnocchi are cooked when they rise to the surface of the boiling water and stay afloat for about 1 to 2 minutes. This indicates they are tender and ready to drain.
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30 Minute Creamy Tomato Gnocchi with Burrata Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This 30-minute creamy tomato gnocchi with burrata is a comforting Italian-inspired dish featuring tender potato gnocchi simmered in a rich, garlicky tomato cream sauce, finished with fresh basil and decadent burrata cheese. Perfect for a quick weeknight dinner, it combines simple ingredients for a flavorful, indulgent meal.
Ingredients
For the Tomato Cream Sauce
- 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
For the Gnocchi and Garnish
- 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 (reserve some for garnish)
Instructions
- Prepare the Sauce: Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in a large skillet over medium-low heat. Add the garlic cloves and cook until fragrant, about 2 minutes. Increase the heat to medium and add the cherry tomatoes. Cook, stirring occasionally, until most of the tomatoes break down and become jammy, about 10 to 12 minutes. If the garlic starts to burn, reduce the heat to medium-low. Season the sauce with red pepper flakes (if using), kosher salt, and freshly cracked black pepper. Reduce the heat to medium-low and stir in the heavy cream, combining everything well.
- Cook the Gnocchi: Once the salted water is boiling, add the potato gnocchi and cook according to package instructions until al dente, usually 2–3 minutes. Reserve half a cup of the pasta cooking water before draining the gnocchi.
- Combine Gnocchi and Sauce: Transfer the drained gnocchi along with the reserved cooking water to the skillet containing the tomato cream sauce. Toss continuously until the sauce thickens and becomes glossy, about 2 minutes. Stir in most of the sliced or torn fresh basil leaves, reserving a small amount for garnish.
- Add Burrata and Serve: Break the burrata balls into pieces and evenly disperse over the creamy gnocchi. Remove the skillet from heat and garnish with the reserved basil leaves. Serve immediately to enjoy the creamy texture and fresh flavors.
Notes
- Use fresh cherry tomatoes for the best natural sweetness and freshness in the sauce.
- Adjust the red pepper flakes to taste depending on your preferred spice level or omit for a milder dish.
- Reserve some pasta water to help the sauce cling to the gnocchi and achieve the desired consistency.
- Serve immediately after adding burrata to enjoy the creamy cheese melting slightly over the warm gnocchi.
- If burrata is unavailable, fresh mozzarella can be a substitute though it is less creamy.
- For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy tomato gnocchi, burrata gnocchi, easy Italian dinner, potato gnocchi recipe, tomato cream sauce, quick weeknight meal
