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 weeknight dinners or casual gatherings. It combines tender gnocchi with a rich tomato cream sauce and fresh burrata for a delightful burst of flavor.
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. While waiting, 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 the 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, then reduce heat to medium-low and stir in heavy cream.
- Step 3: When the water boils, add the gnocchi and cook following package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the gnocchi.
- Step 4: Transfer the cooked gnocchi and reserved pasta water to the skillet with the tomato cream sauce. Toss continuously until the sauce thickens and becomes glossy, about 2 minutes. Stir in fresh basil, reserving some for garnish.
- Step 5: Break the burrata balls into pieces and scatter evenly over the pasta. Remove the skillet from heat and garnish with the reserved basil before serving.
Tips & Variations
- For a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Swap fresh burrata with fresh mozzarella if burrata is unavailable, though the creaminess will be less pronounced.
- To add some protein, stir in cooked Italian sausage or sautéed mushrooms before adding the cream.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Gnocchi can soften when reheated; warm gently in a skillet over low heat with a splash of cream or water to loosen the sauce and prevent sticking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen gnocchi instead of fresh?
Yes, frozen gnocchi works well in this recipe. Cook them according to package instructions and proceed as directed. They may take a minute or two longer to cook.
Is this dish suitable for a vegetarian diet?
Absolutely! The recipe as written contains no meat, so it’s perfect for vegetarians. Just be sure to use gnocchi and cream products without animal-derived additives if needed.
Print30 Minute Creamy Tomato Gnocchi with Burrata Recipe
This 30 Minute Creamy Tomato Gnocchi with Burrata is a quick and delicious Italian-inspired dish featuring tender potato gnocchi smothered in a flavorful cherry tomato and garlic sauce, enriched with heavy cream and topped with luscious fresh burrata cheese and fragrant basil. Perfect for a comforting weeknight meal, this recipe combines creamy, fresh, and slightly spicy elements to create a satisfying and elegant pasta dish.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Sauce and Seasoning
- 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 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
- 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 cloves and cook until fragrant, around 2 minutes, taking care not to burn the garlic.
- Cook the Tomatoes: Increase heat to medium and add the cherry tomatoes to the skillet. Cook, stirring occasionally, until most tomatoes break down and the mixture becomes jammy, approximately 10 to 12 minutes. If the garlic begins to burn, reduce the heat to medium-low. Season with red pepper flakes if using, kosher salt, and freshly cracked black pepper. Lower the heat to medium-low and stir in the heavy cream, allowing the sauce to combine smoothly.
- Cook the Gnocchi: Once the water boils, add the 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 rest.
- Combine Gnocchi and Sauce: Transfer the cooked gnocchi and reserved pasta water into the skillet with the tomato cream sauce. Toss continuously over medium-low heat until the sauce thickens and turns glossy, about 2 minutes. Stir in most of the fresh basil, saving some for garnish.
- Add Burrata and Garnish: Break the burrata balls into pieces and evenly distribute them over the gnocchi and sauce. Remove the skillet from heat and garnish with the reserved fresh basil leaves. Serve immediately for the best flavor and texture.
Notes
- You can adjust the red pepper flakes to control the spice level or omit them entirely for a milder dish.
- Using fresh burrata adds a creamy texture that complements the tomato sauce beautifully; if unavailable, fresh mozzarella can be used as an alternative.
- Be careful not to overcook the gnocchi; they should be tender but still have a slight bite.
- Reserve some pasta water when draining gnocchi to help create a silky sauce consistency.
- Fresh basil is key for brightness; add just before serving to keep its vibrant flavor.
Keywords: Creamy Tomato Gnocchi, Burrata recipe, quick Italian dinner, gnocchi recipes, tomato cream sauce, vegetarian pasta
