There are nights when you want something special but don’t have hours to spend in the kitchen. That’s exactly when this Creamy Tomato Gnocchi with Burrata saves the day. I first threw this together on a random Tuesday after finding burrata at the market, and honestly, I couldn’t believe how restaurant-worthy it tasted for such minimal effort. The pillowy gnocchi soaks up that silky tomato cream sauce while the burrata melts into creamy pools of heaven. My kids now request this weekly, and I’m not complaining because it takes less time than ordering takeout. The secret is letting those cherry tomatoes burst and caramelize until they’re almost jammy, creating a sauce that clings to every bite. Trust me, once you nail this technique, you’ll find yourself making it on repeat.
Why This Recipe Works
Creamy Tomato Gnocchi with Burrata hits that sweet spot between comfort food and elegant dining. The beauty lies in using store-bought gnocchi, which cooks in minutes and has that perfect tender texture we’re after. Cherry tomatoes break down naturally as they cook, releasing their juices to form the base of your sauce without needing canned tomatoes. Adding cream at just the right moment creates a luxurious coating that’s not too heavy. The burrata gets torn over the top at the end, so its soft center oozes into the warm pasta like a built-in creamy garnish.
Ingredients You’ll Need
- 1 pound potato gnocchi, shelf-stable or refrigerated
- 3 tablespoons extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 2 pints cherry tomatoes, about 4 cups
- 1/2 teaspoon red pepper flakes, optional for heat
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup heavy cream
- 8 ounces burrata cheese, about 2 balls
- 1/3 cup fresh basil leaves, torn
Step-by-Step Instructions
Cook the Gnocchi
Bring a large pot of salted water to a rolling boil. The water should taste like the sea. Drop in your gnocchi and cook according to package directions, usually 2 to 3 minutes until they float to the surface. Scoop out half a cup of that starchy pasta water before draining. This liquid gold will help create a silky sauce that coats every dumpling.
Build Your Tomato Sauce
Heat olive oil in your largest skillet over medium heat. Toss in the sliced garlic and let it sizzle gently for about 90 seconds until fragrant but not browned. Add all those cherry tomatoes along with salt and pepper. Let them cook undisturbed for 3 minutes, then start stirring occasionally. You want at least half of them to burst and break down, creating a chunky sauce. This takes about 12 minutes total. If your garlic starts getting too dark, lower the heat slightly.
Bring It Together
Pour the cream into your tomato mixture and stir well. Add the cooked gnocchi along with that reserved pasta water. Toss everything together over medium heat for about 2 minutes until the sauce thickens slightly and coats the gnocchi beautifully. The pasta water helps emulsify everything into a glossy, restaurant-quality sauce. Tear in most of your basil leaves and give it one final toss. Remove from heat, break up the burrata over the top, and scatter remaining basil as garnish.
Pro Tips for Perfect Results
- Don’t skip the pasta water. It contains starch that helps the sauce cling to the gnocchi properly.
- Use a large enough skillet so tomatoes can spread out and caramelize rather than steam.
- Tear the burrata rather than slicing it. This creates those gorgeous creamy streaks throughout.
- Let the garlic cook gently. Burned garlic turns bitter and ruins the whole dish.
- Taste before serving and adjust salt. Burrata is mild, so the sauce needs good seasoning.
Delicious Variations
This Creamy Tomato Gnocchi with Burrata is endlessly adaptable. Swap burrata for fresh mozzarella if that’s what you have. Add a handful of baby spinach in the last minute of cooking for extra greens. Crumbled Italian sausage or pancetta makes it heartier. For a lighter version, use half-and-half instead of heavy cream. Sun-dried tomatoes add an extra flavor punch alongside the fresh ones. Cauliflower gnocchi works great for a gluten-free option.
Troubleshooting Common Issues
- Sauce too thin? Let it simmer an extra minute or two to reduce and thicken naturally.
- Gnocchi getting mushy? You probably overcooked them. They only need 2 to 3 minutes in boiling water.
- Tomatoes not breaking down? Increase heat to medium-high and use the back of your spoon to gently smash them.
- Sauce looks broken? Whisk in a tablespoon of pasta water to bring it back together.
- Not enough flavor? Add more salt. Pasta dishes need generous seasoning to taste right.
Ingredient Substitutions
Can’t find burrata? Regular fresh mozzarella or even ricotta dolloped on top works beautifully. Heavy cream can be replaced with full-fat coconut milk for a dairy-free version, though the flavor will change slightly. Swap cherry tomatoes for grape tomatoes or even diced Roma tomatoes in a pinch. Fresh basil is ideal, but dried Italian seasoning adds nice flavor if that’s all you have. Any short pasta like rigatoni or penne can replace gnocchi if needed.
Storage and Serving Tips
Store leftovers in an airtight container in the fridge for up to 3 days. The burrata won’t reheat well, so it’s best to remove it before storing and add fresh cheese when serving again. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce. This Creamy Tomato Gnocchi with Burrata pairs wonderfully with a crisp green salad and crusty bread for soaking up extra sauce. A light white wine or sparkling water with lemon completes the meal perfectly.
Frequently Asked Questions
Can I make this ahead of time?
You can prep the tomato sauce a day ahead and refrigerate it. Cook the gnocchi fresh when ready to serve, then toss everything together with the reheated sauce. Add fresh burrata at serving time for the best texture and flavor.
What kind of gnocchi works best?
Shelf-stable potato gnocchi from the pasta aisle works perfectly and is budget-friendly. Refrigerated gnocchi from the specialty section is slightly more delicate. Both deliver great results in this Creamy Tomato Gnocchi with Burrata recipe.
Is this recipe suitable for meal prep?
Yes, but store the components separately. Keep the gnocchi and sauce together, but hold the burrata until serving day. The texture stays better this way, and you get that fresh cheese experience every time.
Can I freeze Creamy Tomato Gnocchi with Burrata?
The tomato sauce freezes beautifully for up to 3 months. Freeze it without the cream, gnocchi, or burrata. When ready to use, thaw the sauce, cook fresh gnocchi, add cream, and finish with fresh burrata.
How do I prevent gnocchi from sticking?
Use plenty of boiling water and stir gently right after adding the gnocchi. Once they float, drain them immediately and toss with the sauce. Standing water makes them gummy and sticky.
What can I serve alongside this dish?
A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Garlic bread or focaccia are excellent for mopping up that creamy tomato sauce. Roasted vegetables like zucchini or asparagus add a nice contrast.
Can I use different cheese?
Absolutely. Fresh mozzarella, goat cheese, or even cream cheese stirred in work well. Burrata gives the most luxurious texture, but don’t let its absence stop you from making this delicious Creamy Tomato Gnocchi with Burrata inspired dish.
Creamy Tomato Gnocchi with Burrata
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add gnocchi and cook according to package directions until they float, about 2-3 minutes. Reserve 1/2 cup pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook until fragrant, about 90 seconds.
- Add cherry tomatoes, salt, and black pepper. Cook for 12 minutes, stirring occasionally, until at least half the tomatoes burst and break down into a chunky sauce.
- Stir in heavy cream and red pepper flakes if using. Add the cooked gnocchi and reserved pasta water. Toss for 2 minutes until sauce thickens and coats the gnocchi.
- Remove from heat. Tear in most of the basil leaves. Break up burrata over the top and garnish with remaining basil. Serve immediately.
Notes
- Store leftovers without burrata in an airtight container for up to 3 days. Add fresh burrata when reheating.
- For a lighter version, substitute half-and-half for heavy cream.
- Gluten-free option: Use cauliflower gnocchi found in the freezer section.
- The pasta water is essential for creating a silky sauce that clings to the gnocchi.
