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Creamy Tomato Gnocchi with Burrata

Irresistible Creamy Tomato Gnocchi with Burrata in 30 Minutes

This creamy tomato gnocchi with burrata is a rich and satisfying dinner option, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Extra-Virgin Olive Oil Adds richness and flavor; substitute with vegetable oil if needed.
  • 6-8 cloves Garlic Peeled and lightly crushed.
  • 2 pints Cherry Tomatoes Main component for the sauce; substitute with canned tomatoes if necessary.
  • 1/2 teaspoon Red Pepper Flakes Optional; add heat and flavor complexity.
  • 1 teaspoon Kosher Salt Enhances all flavors; use regular salt if required.
  • 1/2 teaspoon Freshly Cracked Black Pepper Adds slight warmth and flavor.
  • 1/2 cup Heavy Cream Creates the creamy texture of the sauce; can be replaced with half-and-half.
For the Gnocchi
  • 2 packages Potato Gnocchi 16-oz each; acts as the main carbohydrate component.
For the Topping
  • 2 balls Fresh Burrata Cheese 4 oz each; provides creamy texture and rich flavor.
  • 1/2 cup Fresh Basil Sliced or torn; adds freshness and aromatic flavor.

Equipment

  • large pot
  • skillet
  • spatula

Method
 

Cooking Steps
  1. Start by bringing a large pot of salted water to a rolling boil over high heat.
  2. In your skillet, heat 2 tablespoons of extra-virgin olive oil over medium-low heat. Add the peeled and lightly crushed garlic cloves and sauté for about 2 minutes until fragrant.
  3. Increase the heat to medium, add the cherry tomatoes, and cook for about 10-12 minutes until they break down and become jammy.
  4. Season the sauce with red pepper flakes, kosher salt, and freshly cracked black pepper. Stir well, then pour in the heavy cream.
  5. Add the gnocchi to the boiling water and cook according to package instructions until they float to the top, usually about 3-5 minutes.
  6. Drain the cooked gnocchi and add them to the skillet with the creamy tomato sauce. Toss to coat and cook for an additional 2 minutes.
  7. Turn off the heat and stir in the sliced or torn fresh basil. Gently break the burrata into pieces and distribute evenly over the pasta.
  8. Remove from heat and garnish with fresh basil and an extra drizzle of olive oil. Serve immediately.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 58gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

This dish is great for meal prep; freeze the leftovers without burrata for up to 3 months.

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