Name: 30-Minute Creamy Tomato Gnocchi with Burrata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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 (DeLallo brand recommended); 2 (4-oz.) balls fresh burrata cheese; 1/2 cup fresh basil leaves, sliced or torn, plus some reserved for garnish

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Introduction

This creamy tomato gnocchi dish is ready in just 30 minutes and combines tender potato gnocchi with a rich, jammy tomato sauce and luscious burrata cheese. It’s a comforting, flavorful meal perfect for busy weeknights or casual dinners.

The image shows a white pot filled with creamy gnocchi in a rich orange sauce, mixed with whole cherry tomatoes that are red and orange. The dish has dollops of white creamy cheese scattered on top. Fresh green basil leaves and finely sliced basil pieces are sprinkled over the gnocchi, adding a touch of vibrant green color. There are also small chunks of what looks like cooked sausage in the mix. The sauce coats the gnocchi thickly, and the dish is lightly speckled with black pepper. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in a large skillet over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes.
Step 2: Increase heat to medium and add the 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 with red pepper flakes (if using), salt, and black pepper. Reduce heat to medium-low and stir in the heavy cream.
Step 3: When the water boils, add the gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the rest.
Step 4: Transfer the cooked gnocchi and reserved pasta water to the skillet with the tomato sauce. Toss continuously until the sauce thickens and becomes glossy, about 2 minutes. Stir in most of the fresh basil, reserving some for garnish.
Step 5: Break the burrata balls into pieces and disperse evenly over the pasta. Remove the skillet from heat and garnish with the reserved basil before serving.

Tips & Variations

For a spicier version, increase the red pepper flakes or add a pinch of cayenne pepper to the sauce.
If fresh burrata isn’t available, fresh mozzarella can be used as a substitute, though burrata offers extra creaminess.
Adding a splash of white wine to the tomato sauce can add depth of flavor before stirring in the cream.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid breaking the gnocchi or separating the sauce. Fresh burrata is best added fresh just before serving and does not store well.

How to Serve

A close-up of a creamy gnocchi dish served in a white bowl, showing soft, plump gnocchi coated in a thick, orange-tinted sauce. Small, round cherry tomatoes in red and orange are scattered throughout, adding bright spots of color. Dollops of white creamy cheese are placed on top in five spots, some lightly sprinkled with black pepper. Thin strips of fresh green basil leaves are spread evenly over the dish, with a whole green basil leaf cluster in the center. The surface texture is rich and smooth, with a fresh and vibrant feel, all set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Just cook according to package instructions—they usually take slightly longer to cook than fresh gnocchi.

How do I know when the gnocchi is done?

The gnocchi is ready when it floats to the surface of the boiling water, usually after 2 to 3 minutes. Be careful not to overcook or they can become mushy.