Why You’ll Love This Recipe
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Quick and Easy: I can have this dish on the table in just 30 minutes, making it ideal for busy evenings.
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Minimal Ingredients: With only seven simple ingredients, it’s amazing how much flavor this dish delivers.
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Versatile: I often add sautéed spinach or mushrooms to incorporate more veggies, and sometimes I include grilled chicken or shrimp for added protein.
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Restaurant-Quality: The combination of creamy tomato sauce and burrata gives this dish a luxurious feel that’s sure to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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¼ cup extra-virgin olive oil
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6 to 8 garlic cloves, peeled and lightly crushed
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2 pints cherry tomatoes
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½ teaspoon red pepper flakes (optional)
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1 teaspoon kosher salt
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½ teaspoon freshly cracked black pepper
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½ cup heavy cream
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2 (16-ounce) packages potato gnocchi
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2 (4-ounce) balls fresh burrata cheese
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½ cup fresh basil leaves, sliced or torn
Directions
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Cook the Garlic and Tomatoes: I heat the olive oil in a large skillet over medium-low heat. Then, I add the crushed garlic and cook until fragrant, about 2 minutes. I increase the heat to medium and add the cherry tomatoes, cooking and stirring occasionally until most of the tomatoes break down and become jammy, about 10 to 12 minutes. I season with red pepper flakes (if using), salt, and black pepper.
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Add the Cream: I reduce the heat to medium-low and stir in the heavy cream, allowing the sauce to simmer gently.
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Cook the Gnocchi: While the sauce simmers, I bring a large pot of salted water to a boil. I add the gnocchi and cook according to the package instructions until al dente. Before draining, I reserve ½ cup of the pasta cooking water.
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Combine Gnocchi and Sauce: I transfer the cooked gnocchi and reserved pasta water to the skillet with the tomato sauce. I toss continuously until the sauce thickens and becomes glossy, about 2 minutes. I stir in the fresh basil, reserving some for garnish.
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Serve: I divide the gnocchi among serving bowls, top with pieces of burrata, and garnish with the remaining basil.
Servings and Timing
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Yield: Serves 6
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Add Protein: I sometimes include grilled chicken, sautéed shrimp, or meatballs to make the dish more filling.
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Incorporate Vegetables: Adding fresh baby spinach, mushrooms, or fennel enhances the nutritional value and adds depth to the flavor.
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Make It Gluten-Free: I substitute traditional gnocchi with gluten-free options like chickpea or cauliflower gnocchi.
Storage/Reheating
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Storage: I store leftovers in an airtight container in the refrigerator for up to 4 days.
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Reheating: I reheat gently in the microwave or on the stovetop, adding a splash of broth or water as needed to rehydrate the sauce. I avoid heating the burrata; instead, I add it after reheating the gnocchi.
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Freezing: I freeze the gnocchi and sauce (without burrata) in an airtight container for up to 3 months. I thaw overnight in the refrigerator before reheating.
FAQs
Can I use canned tomatoes instead of fresh cherry tomatoes?
While fresh cherry tomatoes provide a sweet and vibrant flavor, I can use canned tomatoes in a pinch. I opt for high-quality whole peeled tomatoes and crush them by hand before adding to the skillet.
What can I use instead of burrata?
If burrata isn’t available, I substitute with fresh mozzarella or a dollop of ricotta cheese for a similar creamy texture.
How do I prevent the garlic from burning?
I cook the garlic over medium-low heat and keep a close eye on it. If it starts to brown too quickly, I reduce the heat to prevent burning, which can impart a bitter taste.
Can I make this dish ahead of time?
I can prepare the tomato sauce in advance and store it in the refrigerator for up to 3 days. When ready to serve, I cook the gnocchi, reheat the sauce, and combine them, adding the burrata just before serving.
Is it necessary to reserve pasta cooking water?
Yes, the starchy pasta water helps to emulsify the sauce, making it silky and helping it adhere to the gnocchi.
Conclusion
This 30 Minute Creamy Tomato Gnocchi with Burrata is a delightful dish that combines simplicity with indulgence. I love how the flavors meld together, creating a comforting meal that’s both easy to prepare and impressive to serve. Whether I’m cooking for myself or entertaining guests, this recipe never disappoints.
Print
30 Minute Creamy Tomato Gnocchi with Burrata
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
This rich and comforting one-pan gnocchi features cherry tomatoes, fresh basil, and burrata in a luscious cream sauce—ready in just 30 minutes.
Ingredients
¼ cup extra-virgin olive oil
6 to 8 garlic cloves, peeled and lightly crushed
2 pints cherry tomatoes
½ teaspoon red pepper flakes (optional)
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ cup heavy cream
2 (16-ounce) packages potato gnocchi
½ cup reserved gnocchi cooking water
2 (4-ounce) balls fresh burrata cheese
½ cup fresh basil leaves, sliced or torn
Instructions
Sauté Garlic & Tomatoes: Heat olive oil in a large skillet over medium-low heat. Add garlic and cook for 2 minutes. Increase to medium heat, add cherry tomatoes, and cook for 10–12 minutes until jammy. Season with red pepper flakes (if using), salt, and pepper.
Add Cream: Reduce heat and stir in heavy cream. Let simmer gently.
Cook Gnocchi: Meanwhile, cook gnocchi in salted water per package instructions. Reserve ½ cup of the cooking water, then drain.
Combine: Add cooked gnocchi and reserved water to the tomato sauce. Toss for 2 minutes until sauce thickens and glazes the gnocchi. Stir in most of the basil.
Serve: Plate gnocchi, top with torn burrata, and garnish with remaining basil.
Notes
Substitute burrata with mozzarella or ricotta if needed.
Add grilled chicken or shrimp for extra protein.
Stir in spinach or mushrooms for more vegetables.
For a spicier version, increase red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pan
- Cuisine: Italian-Inspired
