Name: 30-Minute Creamy Tomato Gnocchi with Burrata Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
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

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Introduction

This 30 Minute Creamy Tomato Gnocchi with Burrata is a luscious and comforting dish perfect for a quick weeknight dinner. With a rich tomato cream sauce, tender gnocchi, and creamy burrata, it’s a delightful combination of flavors and textures that everyone will enjoy.

This dish shows a white bowl filled with three main layers. The bottom layer is creamy orange sauce with a smooth and slightly glossy texture. The middle layer is light yellow gnocchi pieces, slightly shiny and plump, mixed with small whole red cherry tomatoes. The top layer has dollops of white soft cheese scattered around, adding a fluffly texture, and fresh green basil leaves, both whole and sliced, sprinkled over the dish. There is also a light sprinkling of black pepper on top. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 3: Season the tomato mixture with red pepper flakes (if using), salt, and black pepper. Reduce heat to medium-low and stir in heavy cream.
Step 4: 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.
Step 5: Transfer cooked gnocchi and reserved cooking water to the skillet with the tomato sauce. Toss continuously until the sauce thickens and becomes glossy, about 2 minutes.
Step 6: Stir in most of the fresh basil, reserving some for garnish.
Step 7: Break the burrata balls into pieces and evenly disperse over the pasta. Remove the skillet from heat and garnish with the remaining basil before serving.

Tips & Variations

For a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
Substitute fresh burrata with fresh mozzarella if burrata is not available.
To make it vegan, replace heavy cream with coconut cream and omit the burrata or use a plant-based cheese alternative.
If you prefer a smoother sauce, use an immersion blender to lightly purée the tomato mixture before adding cream.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently in a skillet over low heat to prevent the cream from curdling. Add a splash of cream or pasta water if the sauce feels too thick.

How to Serve

A close-up of a white pot filled with three layers: the first layer shows small, soft gnocchi in a creamy orange sauce with a smooth, slightly glossy texture. The second layer has bright red and orange cherry tomatoes scattered evenly throughout the gnocchi, adding pops of color. The top layer is dollops of white creamy cheese spread around, sprinkled with chopped fresh green basil leaves and cracked black pepper, with a few whole basil leaves placed as garnish. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought gnocchi for this recipe?

Yes, store-bought potato gnocchi works perfectly and cooks quickly. Just follow the package instructions for cooking times.

How do I know when the gnocchi are cooked?

The gnocchi are done when they float to the surface of the boiling water, usually within 2 to 3 minutes, but always check the package directions to be sure.