There’s something magical about creamy tomato gnocchi that makes you want to dive right in, especially when it’s topped with creamy burrata. It’s like all the best Italian flavors wrapped up in one comforting dish, and the best part? You can have it ready in just 30 minutes! If you’re looking for a dinner that’s quick, easy, and feels just a little indulgent, this creamy tomato gnocchi with burrata is exactly what you need.
Picture this: soft, pillowy gnocchi swimming in a rich, garlicky tomato sauce, finished with a touch of cream to make it extra luscious. And just when you think it couldn’t get any better, you tear into that beautiful burrata, and it oozes into the sauce, adding a layer of buttery richness. Whether you’re cooking for a cozy night in or want to impress your friends at a dinner party, this dish delivers on both flavor and comfort.
I first made this dish on a weeknight when I was craving something comforting but didn’t have much time. The gnocchi cooks in minutes, and the tomato sauce is so simple yet so flavorful. It’s become a family favorite, and it never fails to impress guests. Plus, it’s super customizable—there’s room to play with the flavors, add veggies, or swap ingredients to suit your taste. Let’s dive in!
Why You’ll Love This Recipe
- Quick & Easy: This dish comes together in just 30 minutes, making it perfect for busy weeknights.
- One-Pan Wonder: Fewer dishes to clean up means more time to enjoy your meal!
- Creamy Comfort: The tomato sauce gets a luscious upgrade with a touch of cream, and the burrata adds a luxurious finish.
- Crowd Pleaser: Whether you’re cooking for picky eaters, a family dinner, or even a casual dinner party, this dish is a hit every time.
- Customizable: You can add extra veggies, swap the cream for a lighter option, or make it spicy with a pinch of red pepper flakes.
Preparation Time and Servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: Serves 4
- Calories per serving: Approximately 500 kcal
Ingredients
- 1 lb (500g) potato gnocchi (store-bought or homemade)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) crushed tomatoes
- ½ cup heavy cream (or swap with half-and-half for a lighter option)
- 1 tsp sugar (optional, to balance the acidity of the tomatoes)
- ½ tsp red pepper flakes (optional, for a little heat)
- Salt and pepper, to taste
- ¼ cup fresh basil, chopped (plus extra for garnish)
- 1 ball burrata cheese (about 4 oz)
- Freshly grated Parmesan cheese, for serving
Step-by-Step Instructions
Step 1: Sauté the Aromatics
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes until softened and translucent.
- Stir in the minced garlic and cook for another 1-2 minutes, just until fragrant. Be careful not to burn the garlic—it can turn bitter.
Step 2: Make the Creamy Tomato Sauce
- Add the can of crushed tomatoes to the skillet, stirring to combine with the onion and garlic.
- Let the sauce simmer for 10 minutes, allowing the flavors to meld together.
- Stir in the heavy cream and season with salt, pepper, and a pinch of sugar if needed. The cream will give the sauce a velvety texture, while the sugar helps balance the acidity of the tomatoes.
- If you like a little heat, now’s the time to sprinkle in the red pepper flakes. Let the sauce simmer for another 5 minutes, stirring occasionally.
Step 3: Cook the Gnocchi
- While the sauce is simmering, bring a large pot of salted water to a boil.
- Add the gnocchi and cook according to the package instructions—usually, it takes just 2-3 minutes for them to float to the surface, which means they’re done!
- Drain the gnocchi and set aside. If you want extra texture, you can sauté the cooked gnocchi in a little olive oil to give them a golden, crispy edge before adding them to the sauce.
Step 4: Combine the Gnocchi with the Sauce
- Once the gnocchi are cooked, gently stir them into the creamy tomato sauce, making sure each little pillow is coated in that rich, garlicky goodness.
- Add the chopped fresh basil and stir to combine. The basil adds a beautiful freshness that cuts through the richness of the sauce.
Step 5: Serve with Burrata and Parmesan
- Transfer the gnocchi and sauce to a serving dish or individual plates.
- Tear the ball of burrata into pieces and place it on top of the gnocchi. The heat from the sauce will gently melt the burrata, creating a rich, creamy layer on top.
- Finish with a sprinkle of freshly grated Parmesan cheese and a few more basil leaves for garnish.
How to Serve
- Classic Pasta Night: Serve the gnocchi as-is for a simple, satisfying meal.
- With a Side Salad: Pair with a crisp side salad—try arugula with a lemon vinaigrette for a refreshing contrast.
- Garlic Bread: Mop up all that creamy tomato sauce with warm, crusty garlic bread.
- Add Veggies: Stir in some sautéed spinach, roasted zucchini, or peas for extra texture and nutrition.
Additional Tips for Perfect Gnocchi
- Don’t Overcook the Gnocchi: Gnocchi cooks very quickly, so be sure to remove them from the water as soon as they float. Overcooked gnocchi can turn mushy.
- Crispy Gnocchi Option: If you like a bit of texture, after boiling the gnocchi, toss them in a hot pan with a little olive oil to crisp them up before adding to the sauce.
- Fresh Basil is Key: Fresh basil brings a pop of brightness to the rich tomato sauce, so try to use fresh herbs if possible.
- Balancing the Sauce: If your tomato sauce is too acidic, adding a pinch of sugar can help balance the flavors.
- Burrata Substitutes: If you can’t find burrata, fresh mozzarella or a dollop of ricotta can also work beautifully in this dish.
Recipe Variations
- Vegetarian Option: The recipe is already vegetarian, but you can add more veggies like roasted bell peppers, eggplant, or mushrooms for extra substance.
- Spicy Gnocchi: Add more red pepper flakes or even some chopped fresh chilies for a spicy kick.
- Lighter Version: Use half-and-half instead of heavy cream to cut down on calories without sacrificing too much richness.
- Protein Boost: Stir in cooked chicken or sautéed shrimp for a heartier meal.
- Gluten-Free Option: Swap out regular gnocchi for a gluten-free variety or make your own from scratch with gluten-free flour.
Freezing and Storage
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed.
- Freezing: You can freeze cooked gnocchi in sauce for up to 3 months. Let it cool completely, then transfer to a freezer-safe container. Thaw in the fridge overnight and reheat in a skillet with a little extra liquid to refresh the sauce.
Special Equipment
- Large Skillet: For making the sauce and combining the gnocchi.
- Potato Masher: If you’re making homemade gnocchi from scratch, a potato masher or ricer is essential to get that smooth texture.
- Fine Grater: A fine grater for freshly grated Parmesan adds a finishing touch of flavor.
FAQ
Can I use store-bought gnocchi?
Absolutely! Store-bought gnocchi works perfectly and saves time.
What if I can’t find burrata?
You can substitute with fresh mozzarella or a spoonful of ricotta for a creamy topping.
Can I make this dish ahead?
Yes! You can make the sauce in advance and store it in the fridge. When ready to serve, cook the gnocchi fresh and toss it in the reheated sauce.
What’s the best way to reheat leftovers?
Reheat the gnocchi in a skillet over medium-low heat with a splash of cream or milk to bring the sauce back to life.
Conclusion
I hope you’re as excited to make this creamy tomato gnocchi with burrata as I am to share it with you! It’s truly one of those recipes that feels special but is so simple to pull together. Whether you’re looking for an easy weeknight dinner or something that feels a bit fancy for a date night in, this dish hits all the right notes. I can’t wait to see your creations—don’t forget to snap a photo and tag me on Instagram! Happy cooking!
