30 Minute Creamy Tomato Gnocchi with Burrata Recipe

I absolutely love this 30 Minute Creamy Tomato Gnocchi with Burrata Recipe because it s the kind of meal that feels fancy but comes together in just half an hour. It s creamy, tangy, and rich-yet fresh and light all at once-and that combination keeps my family coming back for seconds. Whether you re throwing together a quick weeknight dinner or impressing friends on a cozy weekend, this dish hits all the right notes.

When I first tried making gnocchi at home, I used to shy away from tomato sauces because they felt like they took forever. This creamy tomato version is game-changing because the sauce jams up quickly and wraps each pillowy gnocchi perfectly. Adding burrata on top? That s the secret touch that turns an easy dinner into something truly unforgettable. I m sure you ll find this 30 Minute Creamy Tomato Gnocchi with Burrata Recipe just as delightful and easy to pull off.

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Ingredients You’ll Need

Every ingredient here works together to create rich and balanced flavors. I always recommend using good quality olive oil and fresh burrata to get the best results. And when shopping for gnocchi, picking a fresh or well-reviewed brand makes a big difference in texture.

• Extra-virgin olive oil: Adds richness and helps infuse the garlic flavor beautifully.
• Garlic cloves: Lightly crushed for mellow, aromatic garlic notes without overpowering the sauce.
• Cherry tomatoes: They break down quickly and add natural sweetness and tang.
• Red pepper flakes: Optional, but a pinch brings just a little kick to balance the creaminess.
• Kosher salt: Essential for seasoning and enhancing all the flavors.
• Freshly cracked black pepper: Adds a subtle bite and depth.
• Heavy cream: Gives the sauce its signature velvety texture.
• Potato gnocchi: I like the DeLallo brand-pillowy and tender without being gummy.
• Fresh burrata cheese: Melts ever so slightly on top, adding richness and creaminess.
• Fresh basil leaves: Torn or sliced, they bring a bright herbal freshness to finish.

Variations

I love making this recipe my own by switching out ingredients or adding little extras depending on the season or what s in my fridge. You ll enjoy playing around with these ideas too, making it just right for your taste buds and lifestyle.

• Add Sauteed Mushrooms or Spinach: I sometimes toss in fresh spinach or mushrooms for an earthy, leafy twist that balances the creaminess beautifully.
• Use Crushed Red Pepper Instead of Flakes: When I want more heat, I swap flakes for a small pinch of crushed red pepper-just enough to tickle your palate.
• Swap Burrata for Fresh Mozzarella: If burrata isn t available, fresh mozzarella works great, though you ll miss that luscious creamy center that burrata offers.
• Make it Vegan: Substitute heavy cream with coconut cream and use vegan gnocchi; omit burrata and add toasted pine nuts for richness.

How to Make 30 Minute Creamy Tomato Gnocchi with Burrata Recipe

Step 1: Infuse the Olive Oil with Garlic

Heat your extra-virgin olive oil gently over medium-low heat in a large skillet, then add the lightly crushed garlic cloves. I like to cook the garlic slowly for about 2 minutes until it s fragrant but not browned; burnt garlic will give a bitter taste, so keep the heat moderate. This step releases the oil s flavor and sets a savory base for your tomato sauce.

Step 2: Create the Jammy Tomato Sauce

Turn up the heat to medium, add your cherry tomatoes, and keep stirring occasionally so they soften and burst. It usually takes about 10 to 12 minutes for them to break down into a thick, jammy sauce-this is where the magic happens. If you see the garlic starting to burn at any point, just reduce the heat a notch; you want the flavors mellow and deep without bitterness.

Step 3: Season and Add the Cream

Once the tomatoes have cooked down nicely, stir in red pepper flakes if you’re using them, along with kosher salt and cracked black pepper. Then lower the heat to medium-low and mix in the heavy cream for a luscious, creamy sauce that coats the gnocchi perfectly. Watch how the sauce becomes silky and smooth-it s seriously irresistible at this point.

Step 4: Cook the Gnocchi

Bring a large pot of salted water to a boil-salting the water is key to seasoning gnocchi from within. Add the gnocchi and cook according to the package instructions, usually just a few minutes until they float to the surface, signaling they re al dente. Don t overcook them or they ll get mushy. Reserve half a cup of that starchy cooking water before draining to add back into your sauce.

Step 5: Combine and Finish

Transfer the drained gnocchi and reserved cooking water straight into your skillet with the creamy tomato sauce. Toss continuously over medium heat for about 2 minutes until the sauce thickens and becomes glossy, coating each gnocchi perfectly. Stir in most of your fresh basil, keeping some aside for garnish.

Step 6: Add Burrata and Serve

Before serving, gently tear the burrata balls into pieces and scatter them over the gnocchi. The heat from the skillet softens the burrata slightly, making it extra creamy and luscious without melting it completely. Finish with the reserved basil for a fresh, fragrant pop of color and flavor. Serve immediately and watch your guests faces light up.

How to Serve 30 Minute Creamy Tomato Gnocchi with Burrata Recipe

Garnishes

I always finish this dish with plenty of fresh basil because its brightness cuts through the creaminess so well. Sometimes I add a drizzle of good-quality extra-virgin olive oil or freshly cracked black pepper too. A sprinkle of Parmesan isn t traditional here but can be a nice bonus if you love that salty sharp kick.

Side Dishes

Since this gnocchi dish is pretty rich, I like to serve it alongside simple sides like a crisp green salad with lemon vinaigrette or roasted vegetables to add some crunch and freshness. Garlic bread or a crusty baguette also pairs beautifully to help scoop up any leftover sauce.

Creative Ways to Present

For special occasions, I ve plated the gnocchi in shallow bowls, adding burrata torn in the center like a little cloud. Garnishing with whole small basil leaves and a few cherry tomato halves gives a burst of color. You can even drizzle a balsamic glaze over the top for a tangy contrast that wows your dinner guests visually and in taste.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, usually good for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better the next day. Just be sure to add burrata fresh when reheating rather than storing it mixed in.

Freezing

This recipe freezes surprisingly well if you re looking for an easy make-ahead meal. I freeze the gnocchi and tomato cream sauce without burrata in a freezer-safe container for up to 3 months. Thaw it overnight in the fridge before warming up gently on the stove to keep the sauce creamy.

Reheating

When reheating, I prefer warming leftovers gently on the stovetop with a splash of water or cream to loosen the sauce. This keeps the gnocchi tender and stops the sauce from splitting. Avoid the microwave if you can, but if pressed for time, heat in short bursts and stir often.

FAQs

Final Thoughts

This 30 Minute Creamy Tomato Gnocchi with Burrata Recipe has become one of those dishes I turn to again and again when I want something comforting, quick, and just a little special. It checks off all the boxes-easy to make, elegant enough for guests, and absolutely delicious. I can t recommend giving it a try enough; once you taste that creamy sauce wrapped around pillowy gnocchi topped with fresh burrata, it just might become a staple in your kitchen like it did in mine.

30 Minute Creamy Tomato Gnocchi with Burrata Recipe

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• Author: Megane
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

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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.

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Ingredients

Units USM Scale 1x2x3x

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Add cream: Lower the heat to medium-low and stir the heavy cream into the tomato mixture to create a creamy, rich sauce.
5. 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.
6. 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.
7. 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.

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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.

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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