30 Minute Creamy Tomato Gnocchi with Burrata
why make this recipe
This 30 Minute Creamy Tomato Gnocchi with Burrata is a perfect dish for busy days when you want something delicious without spending hours in the kitchen. It combines tender gnocchi with a rich and creamy tomato sauce topped with fresh burrata. It’s quick, satisfying, and packed with flavor, making it a great choice for a weeknight dinner or a cozy weekend meal.
how to make 30 Minute Creamy Tomato Gnocchi with Burrata
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
- 2 (16-oz. packages) potato gnocchi (I like DeLallo brand)
- 2 (4-oz.) balls fresh burrata cheese
- 1/2 cup fresh basil leaves, sliced or torn
Directions:
- Start by bringing a large pot of salted water to a boil.
- Meanwhile, heat olive oil in a large skillet over medium-low heat.
- Add garlic and cook until fragrant, about 2 minutes.
- Increase heat to medium and add cherry tomatoes. Cook, stirring occasionally, until most of the tomatoes break down and become jammy, about 10 to 12 minutes. If the garlic starts to burn, reduce the heat to medium-low.
- Season the mixture with red pepper flakes (if using), salt, and black pepper.
- Reduce the heat again to medium-low and stir in the heavy cream.
- When the water comes to a boil, add gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the remaining water.
- Transfer the cooked gnocchi and reserved pasta water to the skillet with the tomato sauce. Toss continuously until the sauce is thickened and glossy, about 2 minutes.
- Stir in the fresh basil, reserving some for garnish.
- Break the burrata balls into pieces and disperse them evenly over the pasta. Remove the skillet from heat and garnish with the reserved basil.
how to serve 30 Minute Creamy Tomato Gnocchi with Burrata
Serve this creamy tomato gnocchi warm. You can dish it out into bowls and top it with extra fresh basil for a pop of color and flavor. Pair it with a side salad or some crusty bread for a complete meal.
how to store 30 Minute Creamy Tomato Gnocchi with Burrata
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to consume within 2 to 3 days for optimal taste. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if needed.
tips to make 30 Minute Creamy Tomato Gnocchi with Burrata
- Make sure to use fresh ingredients for the best flavor.
- If you prefer a spice kick, add more red pepper flakes.
- You can swap out the burrata for another cheese like mozzarella if you can’t find it.
- For a veggie boost, toss in some spinach or arugula at the end of cooking.
variation
Feel free to add cooked shrimp or chicken for added protein. You can also use different types of pasta instead of gnocchi, although the texture will change.
FAQs
1. Can I make this recipe vegan?
Yes, you can substitute heavy cream with coconut cream or a non-dairy cream alternative. Replace burrata with a dairy-free cheese for a vegan-friendly option.
2. How can I make this dish spicier?
You can increase the amount of red pepper flakes or add some chopped fresh chili peppers while cooking.
3. Can I prepare this meal in advance?
You can prep the tomato sauce ahead of time and cook the gnocchi just before serving. However, it’s best to enjoy the dish fresh for the best texture.
Creamy Tomato Gnocchi with Burrata
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Heat olive oil in a large skillet over medium-low heat.
- Add garlic and cook until fragrant, about 2 minutes.
- Increase heat to medium and add cherry tomatoes. Cook, stirring occasionally, until most of the tomatoes break down and become jammy, about 10 to 12 minutes. Reduce heat if garlic starts to burn.
- Season the mixture with red pepper flakes (if using), salt, and black pepper.
- Reduce heat again to medium-low and stir in the heavy cream.
- When the water comes to a boil, add gnocchi and cook according to package instructions until al dente.
- Reserve 1/2 cup of the pasta cooking water and drain the remaining water.
- Transfer the cooked gnocchi and reserved pasta water to the skillet with the tomato sauce. Toss continuously until the sauce is thickened and glossy, about 2 minutes.
- Stir in the fresh basil, reserving some for garnish.
- Break the burrata balls into pieces and disperse them evenly over the pasta. Remove the skillet from heat and garnish with the reserved basil.