Have you ever craved a dish that’s comforting yet feels a bit luxurious, like a hug from your favorite Italian nonna? That’s exactly what this Creamy Tomato Gnocchi with Burrata delivers every single time I make it. Picture pillowy gnocchi swimming in a rich, velvety tomato sauce, topped with creamy burrata that melts into every bite—it’s pure bliss on a plate. I’ve been obsessed with recreating restaurant-quality meals at home, and this Creamy Tomato Gnocchi with Burrata is one of those winners that never fails to impress.
Here’s the thing: in my experience, simple ingredients can transform into something extraordinary when you know the right steps. This recipe came about on a chilly evening when I wanted something warm and satisfying without spending hours in the kitchen. Now, I’m excited to share it with you so you can experience the joy of your own Creamy Tomato Gnocchi with Burrata—trust me, once you try it, it’ll become a staple in your rotation.
Key Takeaways:
- This Creamy Tomato Gnocchi with Burrata is a quick weeknight dinner that’s ready in under 30 minutes.
- It’s perfect for beginners, with easy steps that yield restaurant-quality results.
- The creamy burrata adds an irresistible richness to the tangy tomato sauce.
- Use fresh basil for the best flavor enhancement in your dish.
- Store leftovers in the fridge for up to 3 days and reheat gently on the stovetop.
Why You’ll Adore This Creamy Tomato Gnocchi with Burrata
Comfort Food Elevated: There’s something magical about how the soft gnocchi pairs with the lush tomato cream sauce—it’s like pasta night got a gourmet upgrade. I love how this dish wraps you in warmth, especially on busy days when you need a pick-me-up. You’ll find yourself coming back to it again and again.
Quick and Effortless Prep: Who doesn’t love a meal that tastes indulgent but comes together fast? In my kitchen, this has saved many evenings from takeout temptation. It’s straightforward enough for anyone to whip up without stress.
Versatile for Any Occasion: Whether it’s a cozy family dinner or impressing guests, this Creamy Tomato Gnocchi with Burrata fits right in. The fresh burrata topping adds that wow factor that makes people ask for seconds. It’s a crowd-pleaser every time.
Nutritious Yet Decadent: Packed with tomatoes for that antioxidant boost, but the cream and cheese make it feel like a treat. I’ve tweaked it over time to balance flavors perfectly—let’s just say it’s guilt-free indulgence at its best.
Essential Ingredients for Creamy Tomato Gnocchi with Burrata
Gnocchi: These little potato dumplings are the heart of the dish, offering a soft, chewy texture that soaks up the sauce beautifully. I always opt for store-bought potato gnocchi for convenience, but homemade works too if you’re feeling ambitious. In this Creamy Tomato Gnocchi with Burrata, they provide the perfect base without overpowering the flavors.
Fresh Tomatoes or San Marzano: Ripe tomatoes or canned San Marzano varieties give the sauce its bright, authentic Italian essence. They break down into a silky base that’s naturally sweet and tangy. Chopping them fresh adds vibrancy that elevates the overall dish.
Burrata Cheese: This creamy, mozzarella-filled delight is what makes the Creamy Tomato Gnocchi with Burrata truly special—its oozy center bursts with richness when you break it open. Source high-quality burrata for the best results; it’s worth the splurge. It contrasts wonderfully with the zesty tomato sauce, creating layers of flavor.
How to Make Creamy Tomato Gnocchi with Burrata
Prepare the Tomato Sauce Base
Start by heating olive oil in a large skillet over medium heat, then add diced onions and garlic—sauté until fragrant and softened, about 3-4 minutes. Stir in crushed tomatoes, a pinch of salt, and red pepper flakes for that subtle kick; let it simmer gently while you boil the gnocchi. This Creamy Tomato Gnocchi with Burrata builds its depth from this simple start, so don’t rush it—the aromas will fill your kitchen like a dream. In my experience, tasting and adjusting seasonings here makes all the difference.
Cook the Gnocchi
Bring a pot of salted water to a boil and drop in the gnocchi; they cook quickly, floating to the surface in just 2-3 minutes, so keep an eye on them. Drain gently to avoid sogginess, then toss them right into the simmering sauce for coating. You’ll notice the gnocchi absorbing the flavors, turning plump and inviting—it’s that moment when the dish starts coming alive. Now, you might be thinking about timing; everything syncs up beautifully for efficiency.
Add Cream and Burrata Finish
Once the gnocchi are coated, pour in heavy cream and stir until the sauce thickens to a creamy consistency, about 2 minutes—don’t let it boil too hard. Remove from heat, then tear open the burrata and dollop it on top, letting it soften from the residual warmth. For this Creamy Tomato Gnocchi with Burrata, garnish with fresh basil and a drizzle of olive oil to seal the deal. It’s ready to serve, steaming and irresistible.
Ingredients
- 1 pound potato gnocchi
- 2 cups crushed tomatoes (or fresh diced)
- 1 cup heavy cream
- 8 oz burrata cheese
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Optional: red pepper flakes
Creamy Tomato Gnocchi with Burrata Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
- Pour in crushed tomatoes, season with salt, pepper, and red pepper flakes if desired. Simmer for 10 minutes to develop flavors.
- Meanwhile, boil gnocchi in salted water until they float, about 2-3 minutes. Drain and add to the sauce.
- Stir in heavy cream and cook for 2 more minutes until thickened.
- Remove from heat, top with torn burrata, and garnish with basil. Serve immediately.
Pro Tips for the Best Creamy Tomato Gnocchi with Burrata
Don’t Overcook the Gnocchi: Keep an eye on them—they go from perfect to mushy fast, so drain as soon as they float.
Use Fresh Burrata: It melts beautifully; if it’s too cold, let it sit out for 10 minutes before using.
Adjust Spice Level: Add more red pepper flakes if you like heat, but taste the sauce first.
You Must Know
- This recipe serves 4 and totals around 450 calories per serving.
- Gnocchi are naturally gluten-free if made with potatoes only—check labels.
- The sauce thickens as it cools, so add a splash of pasta water if needed when reheating.
- Burrata is best eaten fresh; avoid freezing it for this dish.
How to Store Creamy Tomato Gnocchi with Burrata
To keep your Creamy Tomato Gnocchi with Burrata fresh, store leftovers in an airtight container in the fridge for up to 3 days—the burrata might firm up but softens on reheating. For longer storage, freeze the sauced gnocchi without the burrata for up to a month, then thaw overnight. Reheat gently on the stovetop with a bit of cream to restore creaminess, avoiding the microwave to prevent gumminess.
Customizing Your Creamy Tomato Gnocchi with Burrata
If you’re vegetarian, this already fits perfectly, but add spinach or mushrooms for extra veggies in your Creamy Tomato Gnocchi with Burrata. Swap heavy cream for coconut milk if you want a dairy-free twist, or use ricotta instead of burrata for a milder cheese. For protein, stir in grilled chicken—I’ve linked a parmesan-crusted chicken recipe that pairs great. Experiment, but keep the tomato base intact for that classic flavor.
What to Serve with Creamy Tomato Gnocchi with Burrata
A crisp green salad with balsamic vinaigrette cuts through the richness nicely, while garlic bread soaks up every last bit of sauce. For wine, go with a light Chianti or Sauvignon Blanc to complement the tomatoes. If you’re feeding a crowd, add roasted veggies on the side—it’s a balanced, hearty meal that feels complete.
30 Minute Creamy Tomato Gnocchi with Burrata
30 Minute Creamy Tomato Gnocchi with Burrata is the ultimate quick and easy weeknight dinner. Starring simple, fresh ingredients, it will become a family favorite!
Timing
Recipe Details
Ingredients
- 01 1/4 cup extra-virgin olive oil
- 02 6 to 8 garlic cloves, peeled and lightly crushed
- 03 2 pints cherry tomatoes
- 04 1/2 tsp. red pepper flakes ((optional))
- 05 1 tsp. kosher salt
- 06 1/2 tsp. freshly cracked black pepper
- 07 1/2 cup heavy cream
- 08 2 16-oz. packages potato gnocchi ((I like DeLallo brand))
- 09 2 4-oz. balls fresh burrata cheese
- 10 1/2 cup fresh basil leaves, sliced or torn
Instructions
Start by bringing a large pot of salted water to a boil.Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and cook until fragrant, about 2 minutes.Increase heat to medium and add 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 heat to medium-low.) Season with red pepper flakes (if using), salt, and black pepper.Reduce heat to medium-low and stir in heavy cream.
When the water comes to a boil, add gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water and drain remaining.Transfer cooked gnocchi and reserved pasta water to skillet with tomato sauce and toss continuously until the sauce is thickened and glossy, about 2 minutes. Stir in fresh basil, reserving some for garnish.
Break burrata balls into pieces and disperse evenly over pasta. Remove skillet from heat and garnish with reserved basil.
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Creamy Tomato Gnocchi with Burrata
Can I make Creamy Tomato Gnocchi with Burrata ahead of time?
Yes, you can prepare the sauce and gnocchi up to a day ahead, storing them separately in the fridge. Assemble and add burrata just before serving to keep the cheese creamy. This way, it reheats evenly without losing texture.
How long does Creamy Tomato Gnocchi with Burrata last in the fridge?
Leftovers stay good for 3 days when covered tightly. Beyond that, the cream might separate, so freeze if needed. Always reheat slowly to revive the flavors.
Is Creamy Tomato Gnocchi with Burrata gluten-free?
It can be if you use gluten-free gnocchi—many brands offer potato-based ones without wheat. Double-check labels, and the rest of the ingredients are naturally GF. It’s a great option for dietary needs.
What can I substitute for burrata in this recipe?
Fresh mozzarella or ricotta works well as a stand-in for burrata in your Creamy Tomato Gnocchi with Burrata, though it won’t have the same oozy center. For vegan, try cashew cream or a plant-based cheese alternative. Adjust by adding more cream to the sauce for richness.
Can I use fresh tomatoes instead of canned?
Absolutely, fresh tomatoes add a brighter taste—just blanch and peel them first for easier blending into the sauce. It might take a bit longer to cook down, but the flavor is worth it in summer.
How do I make Creamy Tomato Gnocchi with Burrata spicier?
Incorporate more red pepper flakes or fresh chili during the sauce simmer for heat in your Creamy Tomato Gnocchi with Burrata. A dash of hot sauce at the end also amps it up without altering the base. Taste as you go to suit your preference.
Is this recipe kid-friendly?
Most kids love the cheesy, saucy gnocchi, but you can omit spices to keep it mild. Serve with their favorite veggies on the side for a well-rounded meal.
Can I add protein to Creamy Tomato Gnocchi with Burrata?
Yes, shrimp, sausage, or chicken integrate seamlessly—sauté them before adding the sauce. For a quick boost, try our high-protein honey garlic shrimp recipe as an add-in.
Final Thoughts
Wrapping up, this Creamy Tomato Gnocchi with Burrata has become my go-to for those nights when I want flavor without fuss—it’s simple, satisfying, and always hits the spot. I hope you’ve enjoyed this dive into making it at home; give it a whirl and let me know how yours turns out. Head to the kitchen today and treat yourself—you won’t regret it!