30 Minute Creamy Tomato Gnocchi with Burrata Recipe
This 30 Minute Creamy Tomato Gnocchi with Burrata is a comforting and indulgent Italian-inspired dish featuring tender potato gnocchi simmered in a luscious, jammy cherry tomato sauce enriched with heavy cream and finished with creamy, fresh burrata cheese and fragrant basil. Perfect for a quick yet elegant weeknight meal that serves six.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Sauce and Base
- 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 Cheese
- 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 Tomato Sauce: Bring a large pot of salted water to a boil. While waiting, heat the olive oil in a large skillet over medium-low heat. Add the crushed garlic cloves and cook until fragrant, about 2 minutes. Increase the heat to medium, then add the cherry tomatoes. Cook, stirring occasionally, until most tomatoes break down and become jammy, about 10 to 12 minutes. If the garlic starts to burn, lower the heat back 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 creamy sauce.
- Cook Gnocchi: Once the water reaches a rolling boil, add the gnocchi. Cook according to package instructions until the gnocchi are al dente, typically 2 to 3 minutes, until they float to the surface. Reserve 1/2 cup of the gnocchi cooking water before draining the rest.
- Combine and Finish: Transfer the cooked gnocchi along with the reserved cooking water to the skillet with the creamy tomato sauce. Toss continuously for about 2 minutes until the sauce thickens and becomes glossy, coating the gnocchi evenly. Stir in most of the fresh basil, reserving some for garnish. Break the burrata cheese balls into pieces and scatter them evenly over the pasta. Remove the skillet from heat and garnish with the reserved basil before serving.
Notes
- Use fresh burrata cheese for the best creamy texture and flavor contrast with the tomato sauce.
- Adjust red pepper flakes according to preferred spice level or omit for a milder dish.
- Reserve pasta water as it helps to achieve a silky sauce consistency and better coating on the gnocchi.
- Gnocchi cooks quickly; watch carefully to avoid overcooking and getting mushy texture.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
