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 a quick weeknight dinner or a special occasion. The rich, creamy tomato sauce pairs beautifully with pillowy gnocchi and a fresh burst of burrata cheese.
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 (such as DeLallo brand)
- 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. Reduce heat to medium-low and stir in heavy cream.
- Step 3: When water is boiling, add gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the gnocchi.
- Step 4: Transfer 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 fresh basil, reserving some for garnish.
- Step 5: Break burrata into pieces and distribute evenly over the gnocchi. Remove skillet from heat and garnish with the reserved basil leaves before serving.
Tips & Variations
- For extra flavor, roast the cherry tomatoes before cooking to deepen their sweetness.
- If you like a spicier kick, add more red pepper flakes or a dash of hot sauce.
- Substitute burrata with fresh mozzarella if burrata is unavailable.
- Use gluten-free gnocchi to make this dish gluten-free.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or water to loosen the sauce if it has thickened too much. Burrata is best added fresh and should be consumed promptly after plating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen gnocchi instead of fresh?
Yes, frozen gnocchi can be used. Just cook according to package instructions, which might take a minute or two longer than fresh gnocchi.
What can I use if I don’t have burrata?
Fresh mozzarella is a good substitute for burrata. While it lacks the creamy center, it still adds a delicious milky richness to the dish.
Print30 Minute Creamy Tomato Gnocchi with Burrata Recipe
A quick and comforting 30-minute creamy tomato gnocchi dish topped with fresh burrata and basil. This recipe features a jammy tomato sauce enriched with garlic and cream, tossed with tender gnocchi for a perfect weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
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
Gnocchi and Toppings
- 2 (16-oz.) packages potato gnocchi (preferably DeLallo brand)
- 2 (4-oz.) balls fresh burrata cheese
- 1/2 cup fresh basil leaves, sliced or torn
Instructions
- Prepare the sauce: Bring a large pot of salted water to a boil. While waiting, heat olive oil in a large skillet over medium-low heat. Add the garlic cloves and cook until fragrant, about 2 minutes. Increase heat to medium and add the cherry tomatoes. Cook, stirring occasionally, until most tomatoes break down into a jammy sauce, about 10 to 12 minutes. If garlic starts to burn, lower heat to medium-low. Season with red pepper flakes (if using), kosher salt, and black pepper. Reduce heat to medium-low and stir in heavy cream to enrich the sauce.
- Cook the gnocchi: Once the water boils, add the gnocchi and cook according to package instructions until al dente, usually 2 to 3 minutes until they float to the surface. Reserve 1/2 cup of the pasta cooking water before draining the gnocchi.
- Toss sauce and gnocchi: Transfer the cooked gnocchi and reserved cooking water into 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 fresh basil leaves, reserving some for garnish.
- Add burrata and serve: Break the burrata balls into pieces and evenly disperse them over the gnocchi. Remove the skillet from heat and garnish with the reserved basil leaves. Serve immediately while warm and creamy.
Notes
- Reserving pasta water helps to loosen and blend the sauce perfectly with the gnocchi.
- You can omit red pepper flakes for a milder flavor.
- Use fresh burrata for the best creamy texture; mozzarella can be a substitute if needed.
- Gnocchi cooks quickly; watch closely to prevent overcooking.
- For a dairy-free version, substitute heavy cream with coconut cream and omit burrata.
Keywords: creamy tomato gnocchi, burrata, quick Italian dinner, gnocchi recipe, cherry tomato sauce, easy weeknight meal
