Creamy Tomato Gnocchi with Burrata Recipe

Creamy Tomato Gnocchi with Burrata simmers shelf-stable gnocchi in a burst cherry tomato sauce enriched with cream, then crowns with melty burrata for luxurious weeknight Italian comfort. Ready in 30 minutes with one skillet, it’s fresh yet indulgent.

Why This Recipe Works

• Cherry tomatoes burst into jammy sauce without canning.
• Gnocchi cooks directly in sauce for pillowy absorption.
• Burrata adds instant creamy opulence at serving.
• Minimal ingredients yield restaurant depth.
• Basil brightens rich tomato-cream base.

Ingredients & Prep

• 2 tbsp olive oil
• 4 garlic cloves, minced
• 2 pints cherry tomatoes
• 2 tbsp tomato paste
• ½ tsp red pepper flakes
• ½ cup heavy cream
• 1 lb potato gnocchi (fresh or vacuum-packed)
• 8 oz burrata cheese, torn
• ½ cup fresh basil leaves, torn
• Salt and pepper

Step-by-Step Instructions

1. Heat oil in large skillet over medium; sauté garlic 1–2 minutes until fragrant.
2. Add tomatoes, tomato paste, and red pepper flakes; cook 10 minutes, smashing tomatoes until saucy.
3. Stir in cream; simmer 3 minutes. Season with salt and pepper.
4. Nestle gnocchi into sauce; cover and cook 5–7 minutes until tender, adding pasta water splash if needed.
5. Remove heat; top with burrata and basil. Let sit 2 minutes until cheese softens.

Flavor Variations

Storage Tips

Refrigerate up to 2 days; reheat gently with water splash. Burrata best fresh.

FAQs

Gnocchi mushy?
Cook uncovered and stir minimally.

Sauce thin?
Simmer longer or add pasta water gradually.

No fresh tomatoes?
Use canned San Marzano crushed.

Conclusion

Creamy Tomato Gnocchi with Burrata blends cozy sauce with fresh elegance effortless dinner upgrade.

Creamy Tomato Gnocchi with Burrata Recipe

Print Recipe

Soft pillowy gnocchi simmered in a rich and creamy tomato sauce, finished with fresh basil and topped with luxurious burrata for an indulgent yet simple Italian-inspired meal.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 lb potato gnocchi
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional)
• 1 (14 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp sugar (optional, to balance acidity)
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, torn
• 1–2 balls burrata cheese

Instructions

• 1. Bring a pot of salted water to a boil and cook gnocchi according to package instructions. Drain and set aside.
• 2. Heat olive oil and butter in a large skillet over medium heat.
• 3. Add onion and cook 3–4 minutes until soft.
• 4. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
• 5. Pour in crushed tomatoes, salt, pepper, and sugar if using.
• 6. Simmer sauce for 8–10 minutes.
• 7. Stir in heavy cream and Parmesan, cooking until sauce is smooth and creamy.
• 8. Add cooked gnocchi to the sauce and gently toss to coat.
• 9. Remove from heat and stir in fresh basil.
• 10. Serve warm topped with torn burrata and extra basil.

Notes

• Use fresh gnocchi for the best texture.
• Add sautéed spinach or mushrooms for extra vegetables.
• Serve with crusty bread to soak up the sauce.

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 7g
• Sodium: 620mg
• Fat: 26g
• Saturated Fat: 14g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 70mg

Keywords: creamy tomato gnocchi, gnocchi with burrata, tomato cream sauce