30 Minute Creamy Tomato Gnocchi with Burrata

Why You’ll Love This Recipe

I enjoy how fast this recipe comes together without sacrificing flavor. The tomatoes cook down into a naturally sweet, jammy sauce that pairs perfectly with the pillowy gnocchi. I also like how the burrata melts slightly into the dish, creating a creamy finish without much effort. It feels elegant but is simple enough for a weeknight meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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
• 2 (4-oz.) balls fresh burrata cheese
• 1/2 cup fresh basil leaves, sliced or torn

Directions

I start by bringing a large pot of salted water to a boil. While waiting, I heat olive oil in a large skillet over medium-low heat, then add the garlic and cook it until fragrant, which usually takes about 2 minutes.

Next, I increase the heat to medium and add the cherry tomatoes. I stir occasionally and let them cook until they break down and become jammy, which takes around 10 to 12 minutes. If I notice the garlic browning too quickly, I lower the heat slightly. I season with red pepper flakes if I want a little heat, along with salt and black pepper, then reduce the heat and stir in the heavy cream.

Once the water is boiling, I cook the gnocchi according to the package instructions until al dente. I make sure to reserve about 1/2 cup of the pasta water before draining. I then transfer the gnocchi and reserved water directly into the skillet and toss everything together until the sauce becomes glossy and coats the gnocchi, about 2 minutes. I mix in most of the basil, saving some for garnish.

Finally, I break the burrata into pieces and scatter it over the pasta. I remove the skillet from heat and finish with the remaining basil before serving.

Servings and timing

This recipe makes about 6 servings and takes approximately 30 minutes from start to finish, which makes it perfect for a quick dinner.

Variations

I sometimes add sautéed spinach or kale for extra greens. Grilled chicken or shrimp also works well if I want to add protein. If I prefer a spicier version, I increase the red pepper flakes. For a lighter option, I reduce the cream slightly and rely more on the pasta water for the sauce.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use a skillet over low heat and add a splash of water or cream to loosen the sauce. I avoid overheating so the burrata stays creamy rather than separating.

FAQs

Can I use store-bought gnocchi?

I usually use store-bought gnocchi because it saves time and still tastes great in this dish.

What can I use instead of burrata?

I sometimes substitute fresh mozzarella or even ricotta if burrata is not available.

Can I make this dish ahead of time?

I prefer making it fresh, but I can prepare the sauce ahead and cook the gnocchi just before serving.

Is the cream necessary?

I find the cream adds richness, but I can skip it and use more pasta water for a lighter sauce.

How do I keep the gnocchi from getting mushy?

I make sure not to overcook the gnocchi and remove them from the water as soon as they float and become tender.

Conclusion

I find this creamy tomato gnocchi with burrata to be one of those reliable recipes that delivers big flavor with minimal effort. It’s comforting, quick, and flexible enough to adjust based on what I have on hand, making it a staple in my kitchen.