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Creamy Tomato Gnocchi with Burrata

Creamy Tomato Gnocchi with Burrata

This Creamy Tomato Gnocchi with Burrata delivers restaurant-quality flavor in just 25 minutes. Pillowy potato gnocchi is tossed in a luscious tomato cream sauce and topped with torn burrata cheese for an incredibly satisfying weeknight dinner.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound potato gnocchi shelf-stable or refrigerated
  • 3 tablespoons extra virgin olive oil
  • 6 cloves garlic thinly sliced
  • 4 cups cherry tomatoes about 2 pints
  • 1/2 teaspoon red pepper flakes optional
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper freshly cracked
  • 1/2 cup heavy cream
  • 8 ounces burrata cheese about 2 balls
  • 1/3 cup fresh basil leaves torn

Equipment

  • Large pot
  • Large Skillet
  • Wooden spoon

Method
 

  1. 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.
  2. Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook until fragrant, about 90 seconds.
  3. 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.
  4. 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.
  5. 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.