The moment those little potato pillows hit the simmering tomato cream, something magical happens in your kitchen. This creamy tomato gnocchi with burrata transforms ordinary weeknight dinner into pure comfort. It’s the kind of dish that makes everyone gather around the stove, drawn by the bubbling sounds and rich aromas.
Think of it as Italy’s answer to mac and cheese, but so much better. Store-bought gnocchi gets cozy with cherry tomatoes, garlic, and cream, then crowned with torn burrata that melts into silky ribbons. This easy burrata pasta dish comes together in one skillet, using pantry staples you probably already have. Full details in the blog!
I learned this technique from years of making simple meals stretch into something special for my family. The secret is letting the gnocchi get just slightly crispy before adding the cream – it creates the most wonderful texture contrast. I’ve tested this recipe countless times, and trust me, you’ll be making it on repeat.
PrintCreamy Tomato Gnocchi with Burrata: Irresistibly Easy Recipe
Enjoy a deliciously simple weeknight dinner with this Creamy Tomato Gnocchi with Burrata. In just 30 minutes, prepare a flavorful tomato gnocchi dish that’s perfect as a quick 30 Minute Tomato Gnocchi and an Easy Burrata Pasta Dish. This Tomato Gnocchi with Burrata recipe is sure to become a favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Standard
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
- Bring a large pot of salted water to a boil.
- While waiting, warm the olive oil in a large skillet over medium-low heat and add garlic. Cook until you smell the garlic aroma, about 2 minutes.
- Turn heat to medium, add the cherry tomatoes, and stir occasionally for 10 to 12 minutes until the tomatoes break down and become thick and jam-like, lowering heat if garlic browns. Add red pepper flakes if desired, salt, and black pepper to taste.
- Turn heat down to medium-low and pour in the heavy cream, stirring to combine.
- Once water boils, add gnocchi and cook until tender according to package directions. Reserve half a cup of the cooking water and drain the gnocchi.
- Move the cooked gnocchi and reserved pasta water to the skillet with the tomato sauce and toss continuously for about 2 minutes until the sauce thickens and becomes shiny. Stir in most of the fresh basil leaves, keeping some back for garnish.
- Tear the burrata into chunks and spread them evenly over the pasta, then remove from heat. Garnish with the leftover basil and serve immediately.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days
- Warm leftovers gently on the stovetop or microwave without heating the burrata to keep its texture
- For freezing, omit burrata, freeze in a sealed container up to 3 months, and thaw overnight before reheating
Nutrition
- Serving Size: 1.33 cups
- Calories: 466kcal
- Sugar: 6g
- Sodium: 990mg
- Fat: 18g
- Saturated Fat: 6.5g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 12g
Why This Creamy Tomato Gnocchi with Burrata Will Become Your New Favorite
There’s something deeply satisfying about watching cherry tomatoes break down into a silky, jammy sauce while garlic fills the kitchen with its inviting aroma. This dish reminds me of evenings when simple ingredients transform into a warm hug on a plate.
The beauty lies in its simplicitystore-bought gnocchi transforms into a restaurant-quality meal when coated in that glossy tomato cream sauce. And when you tear open those burrata balls at the end? Pure magic happens as the creamy center mingles with everything else.
- Ready in 30 minutes: Ideal for those nights when you want comfort without the fuss
- One skillet wonder: Less cleanup means more time enjoying your meal
- Pantry-friendly: Uses ingredients you likely already have on hand
Understanding Your Ingredients
Every ingredient in this garlic tomato gnocchi skillet plays a key role in building layers of flavor. The cherry tomatoes are the starsthey break down beautifully to create that jammy base we’re after.
Pro Tip: Choose cherry tomatoes that give slightly when pressed. They break down more easily and create a richer sauce than firmer ones.
| Ingredient | Purpose | Kitchen Tip |
|---|---|---|
| Cherry Tomatoes | Creates jammy base | Choose slightly soft ones for better breakdown |
| Garlic Cloves | Aromatic foundation | Lightly crush for easier removal if desired |
| Heavy Cream | Silky richness | Add off heat to prevent curdling |
| Fresh Burrata | Creamy finish | Room temperature melts better |
| Fresh Basil | Bright, herbal note | Tear by hand for best flavor release |
Step-by-Step Success
The technique here is all about timing and patience. We’re building flavors slowly, letting each element shine before bringing them together in that final, glossy toss.
Start your pasta water first, as it takes the longest. While it heats, focus on creating that beautiful tomato base. The key is allowing those cherry tomatoes to break down and get jammy, which takes about 10-12 minutes of gentle cooking.
- Garlic first: Cook until fragrant but not brownabout 2 minutes
- Tomatoes next: Let them break down completely for maximum flavor
- Cream last: Stir in off heat to keep it silky smooth
- Toss technique: Keep moving the gnocchi to coat it evenly with the glossy sauce
Troubleshooting and Kitchen Wisdom
Even simple recipes can have their moments. If your garlic starts browning too quickly, lower the heatburnt garlic will make the dish bitter. The tomatoes should bubble gently, not vigorously.
Note: If the sauce seems too thick after adding the gnocchi, use the reserved pasta water gradually. Its starch helps everything come together beautifully.
- Sauce too thin: Simmer uncovered for a few extra minutes
- Sauce too thick: Add pasta water one tablespoon at a time
- Burrata too cold: Let it sit at room temperature for 10 minutes before serving
Serving and Storage Made Simple
This weeknight burrata gnocchi is best served immediately while everything is warm and the burrata is just starting to melt. I like to have everyone gathered around the table before adding that final torn basilit’s a moment worth sharing.
Leftovers keep beautifully, though I recommend adding fresh burrata when reheating rather than warming the original cheese.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | Up to 4 days | Store in airtight container |
| Freezer | Up to 3 months | Freeze without burrata, add fresh when serving |
| Reheating | Gentle heat | Add splash of cream or pasta water if needed |
Expert Says
The creamy tomato gnocchi with burrata showcases the magic of combining dairy and tomatoes. The fat in burrata enhances the absorption of lycopene, a powerful antioxidant found in tomatoes, maximizing its benefits while delivering a rich, satisfying flavor. This dish is a delightful way to enjoy classic Italian comfort food.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Long Road to Creamy Tomato Gnocchi with Burrata
Perfecting this creamy tomato gnocchi with burrata was a culinary adventure that took countless attempts. I still remember the first batchbitter and mushy. But through laughter, spilled flour, and finding the right balance of flavors, I finally created a dish that evokes warmth and love, just like my mother’s kitchen.
FAQs ( Creamy Tomato Gnocchi with Burrata )
What is the best way to cook gnocchi?
The best way to cook gnocchi is to boil them in salted water until they float to the surface, which indicates they are done. After boiling, you can sauté them in a skillet with olive oil for added flavor and texture before adding to this recipe.
Can I use fresh tomatoes in this dish?
Yes, fresh tomatoes can be used. Sauté them until they are soft and juicy for a delicious flavor. Just make sure to season them well to enhance the taste in this meal.
What other cheeses can I use?
While burrata is a wonderful choice, other cheeses like mozzarella or ricotta can work beautifully too. Just ensure they melt well and complement the creamy sauce for the best results.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly. It contains no meat or meat-based products, making it a great option for those following a vegetarian diet.
How can I make this recipe spicier?
To add some heat to this dish, consider incorporating crushed red pepper flakes or diced jalapenos while cooking. Adjust the amount to your heat preference for a satisfying kick.
Your New Family Favorite Awaits
This creamy tomato gnocchi with burrata delivers restaurant-worthy comfort in just 30 minutes. You’ll love how those little potato pillows soak up every bit of that silky, garlicky sauce. The aroma alone will have everyone gathering in the kitchen, drawn by the promise of something truly special. It’s the kind of dish that turns an ordinary Tuesday into a celebration.
Try swapping in sun-dried tomatoes for a deeper flavor, or add a pinch of red pepper flakes like my grandmother always did”a little heat wakes up the whole dish,” she’d say. This keeps beautifully in the fridge for three days, though I recommend adding fresh burrata when reheating. Serve with crusty bread to sop up every last drop of that gorgeous sauce.
I’d love to see your family gathered around this dishtag me in your photos or share what memories it brings back. Did your grandmother have a special way with tomatoes too? Save this recipe for those nights when you need something that feels like a warm hug, and don’t forget to make extrait never lasts as long as you think it will.
