30 Minute Creamy Tomato Gnocchi with Burrata Recipe

Introduction

This 30 Minute Creamy Tomato Gnocchi with Burrata is a comforting and elegant dish that comes together quickly. The rich tomato sauce blends beautifully with creamy burrata cheese, making it a perfect weeknight dinner for six.

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 (I like DeLallo brand)
• 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. Meanwhile, heat olive oil in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes.
2. Step 2: Increase heat to medium and add tomatoes. Cook, stirring occasionally, until most of the tomatoes break down and become jammy, about 10 to 12 minutes. If garlic begins 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.
3. 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, then drain the rest.
4. Step 4: Transfer the 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 most of the fresh basil, reserving some for garnish.
5. Step 5: Break the burrata balls into pieces and evenly disperse over the pasta. Remove the skillet from heat and garnish with the reserved basil before serving.

Tips & Variations

• For a milder flavor, omit the red pepper flakes or reduce the amount to taste.
• Use fresh homemade gnocchi if you prefer, but cooking times may vary slightly.
• Swap burrata with fresh mozzarella for a less rich but still creamy alternative.
• Add sautéed spinach or mushrooms to the tomato sauce for extra vegetables 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 or in the microwave, adding a splash of cream or pasta water if the sauce thickens too much.

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 follow the package instructions for cooking times, and be sure to reserve some cooking water for the sauce.

What can I substitute for burrata if it’s unavailable?

Fresh mozzarella is the best substitute for burrata. It won’t have the same creamy center but still adds a lovely milky texture to the dish.

30 Minute Creamy Tomato Gnocchi with Burrata Recipe

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★★★★★

4.6 from 108 reviews

A quick and indulgent 30-minute creamy tomato gnocchi recipe featuring jammy cherry tomatoes cooked with garlic and red pepper flakes, tossed with tender potato gnocchi and finished with luscious burrata cheese and fresh basil for a perfect weeknight dinner.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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

Pasta Ingredients

• 2 (16-oz) packages potato gnocchi (DeLallo brand recommended)

Finishing Ingredients

• 2 (4-oz) balls fresh burrata cheese
• 1/2 cup fresh basil leaves, sliced or torn, plus extra for garnish

Instructions

1. Prepare the sauce: Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the garlic 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 have broken down and the mixture has a jammy consistency, about 10 to 12 minutes. If the garlic starts 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.
2. Cook the gnocchi: Once the water is boiling, add the potato gnocchi and cook according to the package instructions until they are al dente. Reserve 1/2 cup of the pasta cooking water before draining the gnocchi.
3. Toss gnocchi with sauce: Transfer the cooked gnocchi and reserved pasta water to the skillet with the creamy tomato sauce. Toss continuously to combine and let the sauce thicken and develop a glossy finish, about 2 minutes. Stir in most of the fresh basil leaves, reserving some for garnish.
4. Add burrata and garnish: Break the balls of fresh burrata cheese into pieces and evenly disperse them over the pasta in the skillet. Remove the skillet from heat. Garnish the dish with the reserved fresh basil leaves and serve immediately.

Notes

• Use good quality cherry tomatoes for the best flavor as they break down into a naturally sweet and rich sauce.
• If you don’t have burrata, fresh mozzarella can be substituted but will be less creamy.
• Reserve some pasta water to loosen the sauce if it becomes too thick while tossing.
• Red pepper flakes add a nice subtle heat but can be omitted for a milder flavor.
• This recipe serves 6, making it great for sharing or for leftovers.

Keywords: Creamy tomato gnocchi, burrata cheese, cherry tomato sauce, easy Italian dinner, 30-minute meal, gnocchi recipe