Description
This 30 Minute Creamy Tomato Gnocchi with Burrata is a quick and comforting Italian-inspired dish featuring tender potato gnocchi simmered in a luscious cherry tomato and garlic cream sauce, finished with fresh burrata cheese and fragrant basil. Perfect for a flavorful weeknight meal that feels indulgent yet easy to prepare.
Ingredients
Units
Scale
Sauce Ingredients
- 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 Ingredients
- 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
Instructions
- Prepare the water: Start by bringing a large pot of salted water to a boil for cooking the gnocchi.
- Cook the garlic: Meanwhile, heat olive oil in a large skillet over medium-low heat. Add the lightly crushed garlic cloves and cook until fragrant, about 2 minutes, being careful not to burn the garlic.
- Simmer the tomatoes: Increase the heat to medium and add cherry tomatoes to the skillet. Cook, stirring occasionally, until most of the tomatoes break down and the mixture becomes jammy, about 10 to 12 minutes. If garlic starts to burn, reduce to medium-low heat. Season the sauce with red pepper flakes (if using), kosher salt, and freshly cracked black pepper.
- Add cream: Reduce heat to medium-low and stir in the heavy cream, combining it thoroughly with the tomato sauce.
- Cook gnocchi: Once the water is boiling, add the gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the gnocchi.
- Combine 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, saving some for garnish.
- Add burrata: Break the burrata balls into pieces and evenly distribute over the gnocchi pasta. Remove the skillet from heat and garnish with the remaining basil before serving.
Notes
- To Store: Refrigerate leftovers in an airtight container for up to 4 days.
- To Reheat: Gently rewarm in the microwave or on the stovetop. Avoid heating the burrata; add it fresh after reheating.
- To Freeze: Freeze leftovers without burrata in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg
