30 Minute Creamy Tomato Gnocchi with Burrata is the ultimate comfort meal that feels restaurant-worthy yet comes together effortlessly at home. Tender potato gnocchi bathe in a luscious garlic-kissed tomato cream sauce, then finish with cool, creamy burrata and fresh basil. The contrast of warm, jammy tomatoes and silky cheese creates a dish that tastes far more complex than the short ingredient list suggests.
Because this 30 Minute Creamy Tomato Gnocchi with Burrata uses only a handful of fresh ingredients, every element shines. Best of all, you can have it on the table in half an hour, which makes it perfect for busy weeknights or casual entertaining.
I remember the first time I made a simple tomato sauce like this. I expected something ordinary, yet as the cherry tomatoes burst and melted into olive oil and garlic, the aroma completely filled the kitchen. When I stirred in the cream, the sauce turned velvety and softly pink. After tossing in pillowy gnocchi and tearing fresh burrata over the top, I realized how powerful simple ingredients can be. That first bite-rich, bright, and creamy-made this recipe an instant favorite.
Let's walk through how to make it perfectly every time.
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil.
- Heat olive oil in a large skillet over medium-low. Add garlic and cook until fragrant.
- Increase heat to medium and add cherry tomatoes. Cook until tomatoes burst and become jammy, about 10-12 minutes. Season with salt, pepper, and red pepper flakes.
- Stir in heavy cream and reduce heat to medium-low.
- Cook gnocchi according to package directions. Reserve 1/2 cup cooking water before draining.
- Transfer gnocchi and reserved water to skillet and toss until sauce thickens and becomes glossy.
- Remove from heat. Tear burrata over pasta and garnish with fresh basil before serving.
Nutrition
Notes
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Let us know how it was!Why 30 Minute Creamy Tomato Gnocchi with Burrata Works So Well
Jammy Tomatoes Build Deep Flavor
Cherry tomatoes form the backbone of 30 Minute Creamy Tomato Gnocchi with Burrata. When you cook them slowly in olive oil, they soften and burst. As they break down, they release natural sugars that concentrate and caramelize.
Because the tomatoes simmer directly in olive oil and garlic, they absorb flavor while creating a naturally rich base. You don't need canned sauce or complicated steps. Instead, patience and proper seasoning bring the sauce to life.
Adding salt at the right time makes a big difference. It enhances sweetness and balances acidity. As a result, the final sauce tastes vibrant and well-rounded.
Cream and Burrata Create the Perfect Finish
Heavy cream transforms the tomatoes into a silky, luxurious sauce. It softens the acidity while adding body and shine. Meanwhile, burrata delivers cool, milky richness that melts gently into the warm pasta.
The contrast defines 30 Minute Creamy Tomato Gnocchi with Burrata. Warm sauce meets creamy cheese. Soft gnocchi meet bright basil. Every bite feels balanced and satisfying.
Ingredients You'll Need
- 1/4 cup extra-virgin olive oil
- 6 to 8 garlic cloves, peeled and lightly crushed
- 2 pints cherry tomatoes
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup heavy cream
- 2 (16-ounce) packages potato gnocchi
- 2 (4-ounce) balls fresh burrata cheese
- 1/2 cup fresh basil leaves, sliced or torn
Because 30 Minute Creamy Tomato Gnocchi with Burrata relies on simple ingredients, quality matters. Choose ripe cherry tomatoes and fresh basil for the best results.
Step-by-Step Instructions
Step 1: Start the Sauce
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 for about 2 minutes until fragrant but not browned.
Next, increase the heat to medium and add cherry tomatoes. Stir occasionally as they soften. After about 10 to 12 minutes, most tomatoes should burst and turn jammy. If garlic starts to brown too quickly, reduce the heat slightly.
Season with salt, black pepper, and red pepper flakes if using. Then, stir in heavy cream and let the sauce simmer gently.
Step 2: Cook the Gnocchi
Once the water boils, add gnocchi and cook according to package directions until al dente. They typically float to the surface when ready.
Reserve 1/2 cup of pasta cooking water before draining. This starchy water helps bind the sauce.
Transfer cooked gnocchi and reserved water directly into the skillet with the sauce. Toss continuously for about 2 minutes until the sauce thickens and turns glossy.
Step 3: Finish with Burrata and Basil
Remove the skillet from heat. Tear burrata into pieces and distribute evenly over the gnocchi. The residual warmth gently softens the cheese.
Finally, sprinkle fresh basil over the top. Serve immediately while warm and creamy.
Variations to Customize Your Dish
Add Protein
Although 30 Minute Creamy Tomato Gnocchi with Burrata stands beautifully on its own, you can add protein for a heartier meal. Grilled chicken, sautéed shrimp, or homemade meatballs blend seamlessly into the sauce.
Make It Gluten-Free
Swap traditional potato gnocchi for chickpea or cauliflower gnocchi to create a gluten-free version. Just follow package cooking instructions carefully to maintain texture.
Boost the Vegetables
Fresh baby spinach wilts effortlessly into the sauce. Alternatively, sautéed mushrooms or thinly sliced fennel add earthy depth.
Turn Up the Heat
If you enjoy spice, increase red pepper flakes to 1 teaspoon. You can also stir in a spoonful of Calabrian chili paste for extra kick.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days. However, add burrata fresh after reheating whenever possible.
To reheat, warm gently on the stovetop or in the microwave. Add a splash of broth or water to loosen the sauce if needed.
For freezing, store the gnocchi and sauce without burrata in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
1. What is gnocchi made of?
Traditional gnocchi consist of potatoes, flour, and eggs. They create soft, pillowy dumplings.
2. Why reserve pasta water?
Starchy cooking water helps emulsify and thicken the sauce, making it glossy and cohesive.
3. Can I use canned tomatoes?
Cherry tomatoes work best for this recipe because they caramelize beautifully. However, high-quality canned whole tomatoes can substitute if needed.
4. Is burrata necessary?
While optional, burrata elevates the dish with creamy richness that pairs perfectly with the tomato sauce.
5. Can I prepare the sauce ahead?
Yes. Make the sauce up to one day in advance. Reheat gently before adding freshly cooked gnocchi.
Conclusion
30 Minute Creamy Tomato Gnocchi with Burrata proves that simple ingredients create extraordinary meals. With jammy tomatoes, silky cream, tender gnocchi, and luscious burrata, this dish delivers bold flavor without complicated steps.
Because it cooks quickly and tastes indulgent, it works beautifully for weeknights and gatherings alike. Make it once, and 30 Minute Creamy Tomato Gnocchi with Burrata may become your new go-to comfort dinner.
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