30 Minute Creamy Tomato Gnocchi with Burrata
A rich and creamy tomato gnocchi recipe with melted burrata, fresh basil, and garlic. Perfect quick comfort food for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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
Instructions
Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes.
Increase heat to medium and add cherry tomatoes. Cook, stirring occasionally, until tomatoes break down and become soft and jammy, about 10–12 minutes. If garlic begins to brown too quickly, reduce heat. Season with red pepper flakes (if using), salt, and black pepper. Stir in heavy cream and reduce heat to medium-low.
Cook gnocchi in boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
Transfer gnocchi and reserved pasta water to the skillet. Toss continuously until the sauce thickens and coats the gnocchi, about 2 minutes.
Stir in most of the basil, reserving some for garnish.
Tear burrata into pieces and place over the gnocchi. Remove from heat and garnish with remaining basil. Serve immediately.
Notes
Use high-quality burrata for the creamiest texture and best flavor.
Adjust red pepper flakes based on spice preference.
Reserved pasta water helps emulsify and thicken the sauce.
Best served fresh, as gnocchi can become soft if reheated too long.
