30-Minute Creamy Tomato Gnocchi with Burrata Recipe

Introduction

This 30 Minute Creamy Tomato Gnocchi with Burrata is a comforting and flavorful dish that combines tender gnocchi with a rich, garlicky tomato sauce. Topped with creamy burrata and fresh basil, it’s an easy yet elegant meal perfect for any weeknight.

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

1. Step 1: Bring a large pot of salted water to a boil.
2. Step 2: While waiting for the water, heat olive oil in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes.
3. Step 3: 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, lower the heat to medium-low. Season with red pepper flakes (if using), salt, and black pepper.
4. Step 4: Reduce heat to medium-low and stir in heavy cream, combining thoroughly.
5. Step 5: Once water boils, add gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
6. Step 6: Transfer cooked gnocchi and reserved pasta water to the skillet with the tomato sauce. Toss continuously until the sauce thickens and becomes glossy, about 2 minutes. Stir in fresh basil leaves, reserving some for garnish.
7. Step 7: Break burrata balls into pieces and evenly disperse over the gnocchi. Remove skillet from heat. Garnish with the reserved basil before serving.

Tips & Variations

• For a spicier kick, increase the red pepper flakes to taste or add a pinch of cayenne pepper.
• Use fresh gnocchi if available for an even softer texture.
• Swap burrata with fresh mozzarella or ricotta if burrata is not accessible.
• To add protein, top the gnocchi with grilled chicken or sautéed shrimp.

Storage

Store leftovers 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 if the sauce thickens too much. Burrata is best added fresh, so consider reserving some for garnish if you plan to refrigerate leftovers.

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 cook according to package instructions; you may need to add a minute or two to the cooking time.

How do I know when the gnocchi is cooked?

Gnocchi is done when it floats to the surface of boiling water. Once it floats, cook for an additional 30 seconds before draining.

30-Minute Creamy Tomato Gnocchi with Burrata Recipe

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This 30 Minute Creamy Tomato Gnocchi with Burrata is a luscious and comforting Italian-inspired dish featuring tender potato gnocchi coated in a rich, creamy tomato sauce, infused with garlic, cherry tomatoes, and fresh basil, finished off with decadent fresh burrata cheese for a luxurious touch.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

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For the 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

Instructions

1. Boil the Water: Start by bringing a large pot of salted water to a boil to prepare for cooking the gnocchi.
2. Cook the Garlic: Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the garlic cloves and cook them gently until fragrant, about 2 minutes, being careful not to burn them.
3. Simmer the Tomatoes: Increase the heat to medium and add the cherry tomatoes to the skillet. Cook, stirring occasionally, until most of the tomatoes break down and become jammy, about 10 to 12 minutes. If the garlic begins to burn, reduce the heat back to medium-low. Season with red pepper flakes (if using), kosher salt, and freshly cracked black pepper for a balanced flavor.
4. Add Cream: Reduce the heat to medium-low and stir in the heavy cream to create a rich, creamy tomato sauce.
5. Cook the Gnocchi: When the water comes to a boil, add the potato gnocchi and cook according to package instructions until al dente, typically about 2 to 3 minutes, as they float to the surface when done. Reserve 1/2 cup of the pasta cooking water before draining the gnocchi.
6. Combine Gnocchi and Sauce: Transfer the cooked gnocchi and reserved pasta 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.
7. Add Burrata and Garnish: Break the burrata balls into pieces and distribute evenly over the pasta. Remove the skillet from the heat. Garnish with the reserved basil leaves for a fresh aromatic finish before serving.

Notes

• Use high-quality cherry tomatoes for the best flavor and natural sweetness.
• Adjust red pepper flakes to taste or omit for a milder sauce.
• Be careful not to overcook the gnocchi; they are done as soon as they float to the surface of boiling water.
• This dish is best enjoyed immediately for the freshest texture of burrata.
• You can substitute burrata with fresh mozzarella if burrata is unavailable, although the creamy texture may vary.

Keywords: Creamy tomato gnocchi, burrata, Italian gnocchi recipe, potato gnocchi, tomato cream sauce, quick Italian dinner