30 Minute Creamy Tomato Gnocchi with Burrata Recipe
This 30 Minute Creamy Tomato Gnocchi with Burrata is a delicious, comforting Italian-inspired dish featuring tender potato gnocchi simmered in a rich, creamy cherry tomato sauce and topped with fresh, creamy burrata cheese. The sauce is infused with garlic, a hint of red pepper flakes, and fragrant basil, making for a perfect quick weeknight meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Sauce and Seasoning
- 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
Main
- 2 (16-oz.) packages potato gnocchi (DeLallo brand recommended)
- 2 (4-oz.) balls fresh burrata cheese
- 1/2 cup fresh basil leaves, sliced or torn (reserve some for garnish)
Instructions
- Prepare the sauce: Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in a large skillet over medium-low heat. Add the crushed garlic cloves and cook until fragrant, about 2 minutes. Increase heat to medium, then add cherry tomatoes. Cook, stirring occasionally, until most tomatoes break down and become jammy, about 10 to 12 minutes. If garlic starts to burn, lower the heat to medium-low. Season the sauce with red pepper flakes (if using), kosher salt, and black pepper. Reduce heat to medium-low and stir in heavy cream.
- Cook the gnocchi: Once the water is boiling, add the gnocchi and cook according to package instructions until al dente, usually about 2 to 3 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the rest.
- Combine and finish the dish: Transfer the cooked gnocchi and reserved pasta water to the skillet with the tomato cream sauce. Toss continuously until the sauce thickens and becomes glossy, about 2 minutes. Stir in most of the fresh basil leaves, reserving some for garnish. Break the burrata balls into pieces and evenly disperse over the gnocchi and sauce. Remove the skillet from heat and garnish with reserved basil before serving.
Notes
- Do not overcook gnocchi; they cook quickly and should be just tender.
- Reserve some pasta water to help thicken and loosen the sauce as needed.
- Adjust red pepper flakes to your preferred spice level or omit for mild flavor.
- Burrata is best added off the heat to keep its creamy texture intact.
- Fresh basil adds brightness—add just before serving to keep its flavor vibrant.
