30 Minute Creamy Tomato Gnocchi with Burrata Recipe
This 30 Minute Creamy Tomato Gnocchi with Burrata is a rich and comforting Italian-inspired dish that combines pillowy potato gnocchi with a luscious creamy tomato sauce, fragrant garlic, and fresh basil. Topped with creamy burrata cheese, this recipe offers a perfect balance of tangy tomatoes, spice from red pepper flakes, and smooth creaminess, ready in just half an hour.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Sauce
- 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
For the Gnocchi and Garnish
- 2 (16-oz) packages potato gnocchi (such as DeLallo brand)
- 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. While waiting, heat 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, add the cherry tomatoes, and 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 the sauce with red pepper flakes if using, kosher salt, and freshly cracked black pepper. Reduce the heat back to medium-low and stir in the heavy cream, combining thoroughly.
- Cook the Gnocchi: Once the water is boiling, add the potato gnocchi and cook according to package instructions until al dente (usually 2-3 minutes or until they float). Reserve 1/2 cup of the gnocchi cooking water, then drain the rest.
- Toss Gnocchi with Sauce: Transfer the cooked gnocchi and reserved pasta water to the skillet with the tomato cream sauce. Toss continuously over medium-low heat until the sauce thickens and becomes glossy, about 2 minutes. Stir in most of the fresh basil leaves, reserving some for garnish.
- Add Burrata and Garnish: Break the burrata balls into pieces and evenly disperse them over the gnocchi and sauce mixture. Remove the skillet from heat. Garnish with the remaining fresh basil leaves before serving.
Notes
- Use fresh burrata for the best creamy, melty texture; mozzarella can be substituted but will change the flavor slightly.
- The red pepper flakes add a subtle heat — adjust or omit according to your preference.
- Reserve some basil for garnish to enhance both flavor and presentation.
- Make sure not to overcook gnocchi; they are done when they float to the surface of boiling water.
- This dish can be paired well with a light green salad and a crisp white wine.
