Why Make This Recipe
If you are looking for a quick and delicious dinner option, then this 30 Minute Creamy Tomato Gnocchi with Burrata is just the recipe you need. It’s easy to prepare, making it perfect for busy weeknights or when you want something special without spending hours in the kitchen. The combination of tender potato gnocchi with fresh cherry tomatoes, creamy sauce, and luscious burrata cheese creates a dish that feels indulgent yet remains simple to make. Plus, you can have it all on the table in just half an hour!
How to Make 30 Minute Creamy Tomato Gnocchi with Burrata
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
- 2 4-oz. balls fresh burrata cheese
- 1/2 cup fresh basil leaves (sliced or torn)
Directions:
Start by bringing a large pot of salted water to a boil. This water will be used for cooking the gnocchi, so make sure to salt it well. The salt enhances the flavor of the pasta.
In a large skillet, heat the olive oil over medium-low heat. Once the oil is hot, add the crushed garlic cloves. Cook the garlic for about 2 minutes until fragrant and lightly golden. Be careful not to let it burn, as burned garlic has a bitter taste.
Increase the heat to medium and add the cherry tomatoes to the skillet. Cook them for about 10-12 minutes, stirring occasionally, until most of them break down and release their juices. You want the tomatoes to be soft and saucy.
Season the tomato mixture with red pepper flakes, salt, and black pepper. Stir everything together to combine the flavors.
Reduce the heat to medium-low and add the heavy cream to the skillet. Let the sauce simmer for a few minutes, stirring occasionally. The cream will blend with the tomatoes, creating a rich and creamy sauce.
While the sauce simmers, cook the gnocchi according to the package instructions in the boiling salted water. Usually, gnocchi will float to the surface when they are done, which takes about 2-3 minutes. Make sure to reserve about 1/2 cup of the cooking water before draining the gnocchi.
After draining, toss the cooked gnocchi in the creamy tomato sauce in the skillet. If the sauce is too thick, you can add some of the reserved pasta water to help loosen it up and reach your desired consistency.
Finally, stir in the fresh basil leaves and torn burrata cheese. The burrata will melt slightly and create a beautiful, creamy topping. Remove from heat and garnish with more basil if desired.
How to Serve 30 Minute Creamy Tomato Gnocchi with Burrata
This dish is best served immediately while it is warm and creamy. To present it beautifully, serve the gnocchi in bowls, ensuring you get a generous amount of sauce and pieces of burrata in each serving. You can sprinkle some extra basil on top for a pop of color, and a drizzle of olive oil will enhance the flavor even more. This creamy gnocchi pairs wonderfully with a simple side salad or crusty bread to soak up any remaining sauce.
How to Store 30 Minute Creamy Tomato Gnocchi with Burrata
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Keep in mind that the gnocchi will absorb some of the sauce as it sits, so it may become dryer upon reheating.
To reheat, simply warm the dish on the stovetop over low heat, adding a splash of water or cream to help restore the sauce’s creamy texture. Stir frequently to warm evenly.
Tips to Make 30 Minute Creamy Tomato Gnocchi with Burrata
Check Your Gnocchi: Fresh gnocchi cooks very quickly. If you are using dried gnocchi, adjust your boiling time according to the package instructions.
Customize the Creaminess: If you prefer a lighter dish, reduce the amount of heavy cream or substitute it with half-and-half or a dairy-free alternative.
Use Quality Ingredients: Since this dish highlights simple ingredients, using high-quality olive oil, fresh cherry tomatoes, and real burrata will enhance overall flavor.
Herb Options: Besides basil, you can experiment with other fresh herbs like oregano or thyme for added depth of flavor.
Variation
If you want to vary this dish, consider these options:
- Add Vegetables: Include spinach or kale to the sauce for added nutrition and color.
- Protein Boost: Incorporate cooked chicken, shrimp, or sausage for a heartier meal.
- Different Cheeses: Instead of burrata, you can use ricotta, goat cheese, or any soft cheese you prefer for a different flavor profile.
FAQs
1. Can I use frozen gnocchi for this recipe?
Yes, you can use frozen gnocchi. Just cook them straight from the freezer according to the package instructions. You may need to add a minute or two to the cooking time.
2. What can I substitute for burrata cheese?
If you can’t find burrata, fresh mozzarella or ricotta can be excellent alternatives. They won’t have the same creamy center, but they will still provide a delicious richness.
3. Can this recipe be made ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce in advance and store it in the refrigerator. Cook the gnocchi just before serving for the best texture.
4. Is there a way to make this dish lighter?
Yes! You can reduce the amount of cream and substitute whole or low-fat milk instead. Additionally, use less oil and add more vegetables to increase the volume without adding many calories.
5. How spicy is this dish?
The red pepper flakes are optional. If you prefer a mild dish, you can skip them entirely. If you like spice, feel free to add more to your taste!
Print
30 Minute Creamy Tomato Gnocchi with Burrata
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and indulgent creamy tomato gnocchi dish topped with burrata, perfect for busy weeknights.
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
- 2 4-oz. balls fresh burrata cheese
- 1/2 cup fresh basil leaves (sliced or torn)
Instructions
- Bring a large pot of salted water to a boil for the gnocchi.
- In a large skillet, heat olive oil over medium-low heat and add crushed garlic cloves. Cook for about 2 minutes until fragrant.
- Increase the heat to medium and add cherry tomatoes. Cook for about 10-12 minutes, stirring occasionally until soft.
- Season the tomato mixture with red pepper flakes, salt, and black pepper.
- Reduce heat to medium-low and add heavy cream, simmering for a few minutes.
- Cook gnocchi according to package instructions in boiling salted water, about 2-3 minutes, reserving 1/2 cup water.
- Drain gnocchi and toss in the creamy tomato sauce, adding reserved water as needed.
- Stir in fresh basil leaves and torn burrata cheese. Remove from heat and garnish with more basil if desired.
Notes
Best served immediately; can store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg