30 Minute Creamy Tomato Gnocchi with Burrata

why make this recipe

30 Minute Creamy Tomato Gnocchi with Burrata is a quick and delicious meal that brings comfort and flavor to your table. This recipe is perfect for weeknight dinners when you’re short on time but still want something tasty. The creamy tomato sauce paired with tender gnocchi and rich burrata creates a delightful dish that feels sophisticated yet is easy to prepare. Plus, it only takes 30 minutes from start to finish!

how to make 30 Minute Creamy Tomato Gnocchi with Burrata

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
• 2 (4 oz.) balls fresh burrata cheese
• 1/2 cup fresh basil leaves, sliced or torn

Directions:

1. Start by bringing a large pot of salted water to a boil.
2. Meanwhile, heat olive oil in a large skillet over medium-low heat.
3. Add garlic and cook until fragrant, about 2 minutes.
4. Increase heat to medium and add tomatoes. Cook, stirring occasionally, until most tomatoes break down and become jammy, about 10 to 12 minutes.
5. Season with red pepper flakes (if using), salt, and black pepper.
6. Reduce heat to medium-low and stir in heavy cream.
7. When the water comes to a boil, add gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rest.
8. 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.
9. Stir in fresh basil, saving some for garnish.
10. Break burrata balls into pieces and distribute them evenly over the pasta. Remove the skillet from heat and garnish with the reserved basil.

how to serve 30 Minute Creamy Tomato Gnocchi with Burrata

Serve this dish warm, directly from the skillet. For an extra touch, you can top it with a sprinkle of fresh basil or a drizzle of olive oil. Pair it with a simple green salad or crusty bread to soak up the delicious sauce.

how to store 30 Minute Creamy Tomato Gnocchi with Burrata

If you have leftovers, let them cool and store them in an airtight container in the refrigerator. They can last for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce if it thickens too much.

tips to make 30 Minute Creamy Tomato Gnocchi with Burrata

• Use fresh cherry tomatoes for the best flavor. If they’re not in season, you can also use canned tomatoes.
• Adjust the level of heat by adding more or less red pepper flakes according to your taste.
• For a lighter version, you can substitute the heavy cream with half-and-half or a plant-based cream.

variation

You can add vegetables like spinach or zucchini for extra nutrition. If you want protein, grilled chicken or shrimp can also be great additions to the dish.

FAQs

Can I use different pasta instead of gnocchi?
Yes, you can use any small pasta, like penne or fusilli. Just adjust the cooking time according to the package instructions.

Can I freeze this dish?
It’s best to eat it fresh. However, you can freeze the sauce without the burrata for up to 2 months. Cooked gnocchi may become mushy when frozen.

What can I use instead of burrata?
If you can’t find burrata, you can use fresh mozzarella or ricotta cheese as a substitute. They will add a different texture but still taste great!

Creamy Tomato Gnocchi with Burrata

A quick and delicious meal that combines creamy tomato sauce, tender gnocchi, and rich burrata for a comforting weeknight dinner that is ready in 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

For the sauce

• 1/4 cup extra-virgin olive oil
• 6 to 8 cloves garlic, peeled and lightly crushed
• 2 pints cherry tomatoes Use fresh for best flavor.
• 1/2 tsp red pepper flakes Optional, adjust to taste.
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup heavy cream For a lighter version, substitute with half-and-half or plant-based cream.

For the pasta

• 2 packages (16 oz.) potato gnocchi

For the garnish

• 2 balls (4 oz.) fresh burrata cheese Can substitute with fresh mozzarella or ricotta.
• 1/2 cup fresh basil leaves, sliced or torn Reserve some for garnish.

Method

 

Preparation

1. Bring a large pot of salted water to a boil.
2. Heat olive oil in a large skillet over medium-low heat.
3. Add garlic and cook until fragrant, about 2 minutes.
4. Increase heat to medium and add tomatoes. Cook, stirring occasionally, until most tomatoes break down and become jammy, about 10 to 12 minutes.
5. Season with red pepper flakes (if using), salt, and black pepper.
6. Reduce heat to medium-low and stir in heavy cream.

Cooking

1. When the water comes to a boil, add gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rest.
2. 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.
3. Stir in fresh basil, saving some for garnish.
4. Break burrata balls into pieces and distribute them evenly over the pasta.
5. Remove the skillet from heat and garnish with the reserved basil.

Notes

Serve warm directly from the skillet. Pair with a green salad or crusty bread to soak up the sauce. If you have leftovers, let them cool and store in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding water or cream to loosen sauce.