Description
This 30 Minute Creamy Tomato Gnocchi with Burrata is a comforting and flavorful Italian-inspired dish featuring soft potato gnocchi simmered in a luscious garlic-infused cherry tomato cream sauce, topped with rich and creamy fresh burrata cheese and fragrant basil. Perfect for a quick weeknight meal or a cozy dinner party, this recipe balances tangy tomatoes, spicy red pepper flakes, and creamy dairy for an irresistible pasta experience.
Ingredients
Units
Scale
Sauce and Garnish
- 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)
Main
- 2 (16-oz.) packages potato gnocchi (DeLallo brand recommended)
- 2 (4-oz.) balls fresh burrata cheese
Instructions
- Prepare water for gnocchi: Start by bringing a large pot of salted water to a boil. This ensures the gnocchi will cook properly once added.
- Sauté garlic: Meanwhile, heat olive oil in a large skillet over medium-low heat. Add the lightly crushed garlic cloves and cook until fragrant, approximately 2 minutes. Watch closely to avoid burning.
- Cook tomatoes: Increase the heat to medium and add the cherry tomatoes to the skillet. Cook, stirring occasionally, until most of the tomatoes break down and the mixture becomes thick and jammy, about 10 to 12 minutes. Reduce heat if the garlic begins to burn. Season with red pepper flakes (if using), kosher salt, and freshly cracked black pepper.
- Add cream: Lower the heat to medium-low and stir the heavy cream into the tomato mixture to create a creamy, rich sauce.
- Cook gnocchi: Once the water is boiling, add the gnocchi and cook according to package instructions until al dente, typically 2 to 3 minutes. Reserve 1/2 cup of the pasta cooking water before draining the gnocchi.
- Combine gnocchi and sauce: Transfer the cooked gnocchi along with the reserved pasta water to the skillet with the tomato cream sauce. Toss continuously to coat the gnocchi and allow the sauce to thicken and become glossy, approximately 2 minutes. Stir in the majority of the fresh basil, saving some for garnish.
- Add burrata and garnish: Break apart the burrata balls into pieces and evenly disperse them over the gnocchi in the skillet. Remove from heat and sprinkle the reserved basil over the dish for a fragrant, fresh finish.
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 warming the dish.
- To Freeze: Freeze leftovers (excluding burrata) in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
