30-Minute Creamy Tomato Gnocchi with Burrata Recipe
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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- Boil the Water: Start by bringing a large pot of salted water to a boil to prepare for cooking the gnocchi.
- 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.
- 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.
- Add Cream: Reduce the heat to medium-low and stir in the heavy cream to create a rich, creamy tomato sauce.
- 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.
- 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.
- 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
