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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
Cook Time 20 minutes
Total Time 30 minutes
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.