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There’s something truly magical about a bowl of Creamy Tomato Gnocchi with Burrata that transports me straight to a cozy Italian trattoria, even on the busiest weeknights. I remember the first time I whipped up this dish—it was a rainy evening, and I was craving something comforting yet elegant. The pillowy gnocchi coated in a velvety tomato cream sauce, crowned with that creamy, oozy burrata… it’s pure bliss. If you’re like me and love recipes that feel indulgent without being complicated, this Creamy Tomato Gnocchi with Burrata is going to become your new go-to.
I’ve tweaked this recipe over the years to make it quicker and more flavorful, drawing inspiration from classic Italian flavors but with a modern twist. It’s perfect for date nights or family dinners, and honestly, the compliments you’ll get are endless. Now, you might be thinking, “Can I really make something this gourmet at home?” Absolutely—let’s dive in and I’ll show you how to create your own Creamy Tomato Gnocchi with Burrata that rivals any restaurant.
Key Takeaways:
- Experience the ultimate comfort food with Creamy Tomato Gnocchi with Burrata, blending rich tomato sauce and fresh burrata for an Italian-inspired delight.
- Ready in under 30 minutes, making it ideal for busy evenings without sacrificing flavor.
- The creamy texture and burst of tomato tang create layers of taste you’ll crave again and again.
- Use fresh basil and high-quality burrata for the best results in your Creamy Tomato Gnocchi with Burrata.
- Store leftovers in the fridge for up to 3 days and reheat gently to maintain creaminess.
Why You’ll Adore This Creamy Tomato Gnocchi with Burrata
Quick and Effortless Preparation: In my experience, this Creamy Tomato Gnocchi with Burrata comes together in no time, using simple pantry staples and fresh ingredients. You’ll spend less time in the kitchen and more enjoying the meal. It’s forgiving too—if you’re new to cooking gnocchi, this recipe guides you every step.
Rich, Indulgent Flavors: The combination of tangy tomatoes and silky cream sauce is heavenly, elevated by the fresh burst from burrata. I always feel like I’m treating myself when I make it. Let’s be honest, who can resist that gooey cheese melting into every bite?
Versatile for Any Occasion: Whether it’s a casual weeknight or a special dinner, Creamy Tomato Gnocchi with Burrata fits right in. Pair it with a crisp salad, and you’ve got a complete meal. What I find interesting is how it satisfies both pasta lovers and those seeking something lighter.
Customizable to Your Taste: Feel free to add proteins or veggies—this dish adapts beautifully. I’ve experimented with spinach or grilled chicken, and it never disappoints. Here’s the thing: it’s all about making it your own while keeping that signature creaminess.
Essential Ingredients for Creamy Tomato Gnocchi with Burrata
Gnocchi: These soft, potato-based dumplings are the star of the show, providing a tender bite that soaks up the sauce perfectly. I prefer store-bought for convenience, but homemade adds a personal touch if you have time. In this Creamy Tomato Gnocchi with Burrata, they create that satisfying chewiness that contrasts beautifully with the creamy elements.
Fresh Tomatoes and Tomato Paste: Ripe tomatoes bring natural sweetness and acidity, while paste intensifies the flavor base. Sautéing them releases their juices, forming the heart of the sauce. Don’t skip this—it’s what makes the tomato component in Creamy Tomato Gnocchi with Burrata so vibrant and fresh.
Burrata Cheese: This creamy, mozzarella-filled delight is placed on top at the end, adding a luxurious melt that ties everything together. Its mild, milky taste balances the tangy sauce without overpowering. For the best Creamy Tomato Gnocchi with Burrata, source high-quality burrata from a local market—it’s worth it.
Heavy Cream and Garlic: Cream adds the velvety richness, while garlic infuses aromatic depth. Together, they transform simple ingredients into a gourmet sauce. I’ve found that mincing the garlic fresh really elevates the overall taste in this dish.
How to Make Creamy Tomato Gnocchi with Burrata
Prepare the Tomato Cream Sauce
Start by heating olive oil in a large skillet over medium heat, then add diced onion and minced garlic, sautéing until fragrant and softened, about 3-4 minutes. Stir in the tomato paste and chopped fresh tomatoes, cooking until they break down into a thick base—this is where the magic begins for your Creamy Tomato Gnocchi with Burrata. Pour in the heavy cream, season with salt, pepper, and a pinch of red pepper flakes for subtle heat, and let it simmer gently for 5 minutes to meld the flavors. The sauce should coat the back of a spoon, thick and inviting.
Cook the Gnocchi
Meanwhile, bring a pot of salted water to a rolling boil, then add the gnocchi— they cook quickly, floating to the top in just 2-3 minutes, so keep an eye on them. Drain gently, reserving a cup of pasta water to loosen the sauce if needed later. The gnocchi’s soft texture is key here; overcooking makes them mushy, but perfectly done, they’re fluffy pillows ready for the Creamy Tomato Gnocchi with Burrata sauce. Toss them immediately with a bit of olive oil to prevent sticking while you finish the sauce.
Combine and Finish with Burrata
Add the cooked gnocchi to the skillet with the tomato cream sauce, tossing everything together over low heat for another 2 minutes until well coated—the reserved pasta water can help achieve that glossy finish. Remove from heat and tear the burrata into pieces, scattering it over the top along with fresh basil leaves for a pop of green and aroma. Let it sit for a minute so the burrata starts to soften and melt into the hot Creamy Tomato Gnocchi with Burrata, creating those irresistible creamy pockets. Serve right away for the best experience, with extra burrata if you’re feeling extra indulgent.
Ingredients
- 1 lb (450g) potato gnocchi
- 2 cups fresh cherry tomatoes, halved
- 2 tbsp tomato paste
- 1 cup heavy cream
- 8 oz burrata cheese
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Optional: Pinch of red pepper flakes
Creamy Tomato Gnocchi with Burrata Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sauté for 3-4 minutes until softened.
- Stir in tomato paste and halved cherry tomatoes. Cook for 5 minutes until tomatoes break down.
- Pour in heavy cream, season with salt, pepper, and red pepper flakes if using. Simmer for 5 minutes.
- While sauce simmers, boil salted water in a pot and cook gnocchi until they float, about 2-3 minutes. Drain, reserving ½ cup water.
- Add cooked gnocchi to the sauce, toss gently. Use reserved water to adjust consistency if needed.
- Remove from heat, top with torn burrata and fresh basil. Let sit 1 minute before serving.
Serves 4. Prep time: 10 minutes. Cook time: 15 minutes.
Pro Tips for the Best Creamy Tomato Gnocchi with Burrata
Fresh Ingredients Matter: Always use ripe tomatoes and high-quality burrata to ensure the flavors shine in your Creamy Tomato Gnocchi with Burrata.
Don’t Overcook the Gnocchi: Boil just until they float to keep that perfect tender texture without turning gummy.
Adjust Heat Levels: Add more red pepper flakes if you like spice, but taste as you go for balance.
You Must Know
- Burrata is best served at room temperature for maximum creaminess in the dish.
- This recipe is naturally vegetarian, but you can add protein like shrimp for variety.
- The sauce thickens as it cools, so serve promptly for the ideal consistency.
- Gnocchi absorbs flavors quickly, so combining right after cooking is essential.
How to Store Creamy Tomato Gnocchi with Burrata
To store your Creamy Tomato Gnocchi with Burrata, let it cool completely before transferring to an airtight container—it’ll keep in the fridge for up to 3 days. For reheating, warm gently on the stovetop with a splash of cream or milk to revive the sauce’s silkiness, avoiding the microwave which can make the burrata rubbery. Freezing isn’t ideal due to the cream and cheese, but if needed, portion it without the burrata and freeze for up to a month, then thaw and reheat carefully.
Customizing Your Creamy Tomato Gnocchi with Burrata
If you’re looking to switch things up in your Creamy Tomato Gnocchi with Burrata, try adding spinach or mushrooms during the sauce step for extra veggies and nutrition. For a protein boost, grilled chicken or Italian sausage works wonders—check out our Creamy Sausage Rigatoni for inspiration on incorporating meats. If dairy-free, substitute coconut cream for heavy cream and vegan burrata alternatives, though the texture might vary slightly. These tweaks keep the dish familiar yet fresh every time.
What to Serve with Creamy Tomato Gnocchi with Burrata
Pair your Creamy Tomato Gnocchi with Burrata with a simple arugula salad dressed in balsamic vinaigrette for a refreshing contrast to the richness. Crusty garlic bread is a must to mop up every bit of that luscious sauce—it’s practically non-negotiable. For drinks, a light Pinot Grigio or sparkling water with lemon cuts through the creaminess beautifully. Round out the meal with roasted asparagus if you want something green and seasonal.
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 1/2 cup heavy cream
- 06 2 16-oz. packages potato gnocchi ((I like DeLallo brand))
- 07 2 4-oz. balls fresh burrata cheese
- 08 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.
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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.
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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 separately up to a day in advance, then combine and add burrata just before serving to keep it fresh. This way, the flavors develop, but the creaminess stays intact. I’ve done this for potlucks, and it always turns out great.
How long does Creamy Tomato Gnocchi with Burrata last in the fridge?
It’ll stay good for 2-3 days when stored properly in an airtight container. Reheat on the stove with a bit of water to loosen the sauce. Beyond that, the texture might change due to the dairy.
Is Creamy Tomato Gnocchi with Burrata gluten-free?
Traditional gnocchi contains wheat flour, so it’s not gluten-free, but you can swap in gluten-free gnocchi varieties easily. The rest of the recipe is naturally GF-friendly. Always check labels for cross-contamination.
What can I use instead of burrata in this recipe?
If burrata isn’t available, fresh mozzarella or ricotta works as a substitute in Creamy Tomato Gnocchi with Burrata, though it won’t have the same oozy center. For a vegan option, try cashew-based cheese. Experiment to find your favorite.
Can I use canned tomatoes for Creamy Tomato Gnocchi with Burrata?
Absolutely, canned San Marzano tomatoes are a great shortcut if fresh ones aren’t in season—they add consistent flavor. Drain them first and adjust cooking time slightly. It’s one of my winter hacks.
How do I make Creamy Tomato Gnocchi with Burrata spicier?
Boost the heat by adding more red pepper flakes or fresh chili during the sauce step for your Creamy Tomato Gnocchi with Burrata. Start small and taste—it’s easy to overdo. This keeps the creaminess while adding a kick.
Is this recipe suitable for beginners?
Yes, it’s straightforward with minimal steps, perfect for new cooks. Just follow the timings for gnocchi, and you’ll nail it. I started with similar dishes like our Quick and Easy Pasta Soup.
Can I freeze Creamy Tomato Gnocchi with Burrata?
Freezing is possible for the sauced gnocchi without burrata, up to a month, but the cream may separate upon thawing—reheat slowly to fix. For best results, though, enjoy it fresh. See our Crockpot Chili for better freezing tips on similar sauces.
Final Thoughts
Wrapping up, this Creamy Tomato Gnocchi with Burrata has become a staple in my kitchen for its ease, flavor, and that wow factor it brings to the table. I hope you’ve been inspired to give it a try—trust me, the first bite will have you hooked. Head to your kitchen, gather those ingredients, and share your twists in the comments; I’d love to hear how your version turns out!