Creamy Tomato Gnocchi with Burrata Recipe
This Creamy Tomato Gnocchi with Burrata recipe delivers a luscious, comforting dish featuring tender potato gnocchi bathed in a rich, jammy cherry tomato sauce enriched with heavy cream and finished with creamy burrata cheese and fresh basil. Perfectly balancing creamy, tangy, and aromatic flavors, this easy-to-make skillet meal is a delightful Italian-inspired comfort food.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Tomato Sauce
- 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
Main Ingredients
- 2 (16-oz.) packages potato gnocchi (DeLallo brand recommended)
- 2 (4-oz.) balls fresh burrata cheese
- 1/2 cup fresh basil leaves, sliced or torn (plus extra for garnish)
Instructions
- Boil Water: Start by bringing a large pot of salted water to a boil for cooking the gnocchi.
- Sauté Garlic: Meanwhile, heat olive oil in a large skillet over medium-low heat. Add the lightly crushed garlic cloves and cook until fragrant, about 2 minutes, being careful not to burn them.
- Cook Tomatoes: Increase heat to medium and add the cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes break down and become jammy, about 10 to 12 minutes. If the garlic starts to brown too much, reduce heat back to medium-low. Season with red pepper flakes (if using), kosher salt, and freshly cracked black pepper.
- Add Cream: Lower the heat to medium-low and stir in the heavy cream, creating a rich and velvety tomato sauce base.
- Cook Gnocchi: Once the water is boiling, add the potato gnocchi to the pot and cook according to package instructions until al dente, typically about 2 to 3 minutes. Reserve 1/2 cup of the pasta cooking water before draining.
- Combine and Toss: Transfer the cooked gnocchi and reserved pasta water into the skillet with the creamy tomato sauce. Toss continuously over medium-low heat until the sauce thickens and becomes glossy, about 2 minutes. Stir in most of the fresh basil leaves, keeping some aside for garnish.
- Add Burrata and Garnish: Break the burrata cheese into pieces and evenly distribute it over the gnocchi. Remove the skillet from heat and garnish with the reserved basil leaves before serving.
Notes
- To Store: Refrigerate leftovers in an airtight container for up to 4 days.
- To Reheat: Gently rewarm in the microwave or on the stovetop. Avoid heating the burrata; add it fresh after warming the dish.
- To Freeze: Freeze leftovers without burrata in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
