Creamy Tomato Gnocchi with Burrata Recipe
This 30-Minute Creamy Tomato Gnocchi with Burrata is a simple yet indulgent Italian-inspired dish featuring tender potato gnocchi simmered in a rich, creamy cherry tomato sauce and topped with fresh burrata cheese and fragrant basil for a burst of flavor and elegance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Gnocchi and Cheese
- 2 (16-oz.) packages potato gnocchi (DeLallo brand recommended)
- 2 (4-oz.) balls fresh burrata cheese
Tomato 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
- 1/2 cup fresh basil leaves, sliced or torn (plus extra for garnish)
Instructions
- Prepare the tomato sauce: Start by heating the extra-virgin olive oil in a large skillet over medium-low heat. Add the lightly crushed garlic cloves and cook until fragrant, about 2 minutes. Increase the heat to medium and add the cherry tomatoes. Cook, stirring occasionally, until most of the tomatoes break down and develop a jammy consistency, about 10 to 12 minutes. If the garlic begins to burn, reduce the heat back to medium-low. Season the sauce with red pepper flakes (if using), kosher salt, and freshly cracked black pepper. Once seasoned, reduce the heat to medium-low and stir in the heavy cream to create a rich and creamy tomato base.
- Cook the gnocchi: While the sauce simmers, bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to the package instructions until they are al dente, usually around 2-3 minutes or until they float to the surface. Reserve 1/2 cup of the pasta cooking water before draining the gnocchi.
- Combine gnocchi and sauce: Transfer the drained gnocchi along with the reserved pasta water to the skillet containing the creamy tomato 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, holding some back for garnish.
- Add the burrata and serve: Break the burrata balls into pieces and gently disperse them evenly over the gnocchi and sauce. Remove the skillet from the heat and garnish with the remaining fresh basil leaves. Serve immediately to enjoy the creamy texture and fresh flavors at their best.
Notes
- Use fresh burrata for the best creamy texture and flavor contrast with the tomato sauce.
- If you prefer a spicier dish, adjust the amount of red pepper flakes to taste or omit them entirely for a milder sauce.
- Reserve pasta water to help loosen the sauce if it gets too thick when combining with gnocchi.
- For a dairy-free version, substitute heavy cream with a plant-based cream alternative and omit or replace burrata with vegan cheese.
- Serve this dish immediately as gnocchi and burrata are best enjoyed fresh and warm.
