Amidst the busyness of life, it can feel like a mini crisis when you realize dinner is looming, and takeout just won’t cut it. Enter my 30 Minute Creamy Tomato Gnocchi with Burrata—a quick and easy weeknight dinner that transforms simple ingredients into a comforting masterpiece. Imagine soft, pillowy gnocchi enveloped in a luscious sauce made from fresh cherry tomatoes and fragrant garlic, all topped with melting burrata that takes each bite to a new level. This recipe combines the best of both worlds: it’s fast enough for those crazy weeknights yet elegant enough for entertaining friends. With just 30 minutes from start to finish, you’ll have a family favorite that’s not only delicious but also a breeze to whip up. Ready to dive into this creamy delight? Let’s get cooking!
Why is this gnocchi so incredible?
Quick & Effortless: In just 30 minutes, you can create a dish that tastes like it came straight from a fine dining restaurant. Perfect for busy weeknights!
Creamy Goodness: The combination of heavy cream and burrata creates a rich, velvety sauce that clings lovingly to each piece of gnocchi.
Fresh Flavor: Utilizing cherry tomatoes and garlic elevates the dish with vibrant, natural sweetness.
Versatile Base: This recipe offers wonderful flexibility; feel free to toss in some veggies or protein, like spinach or chicken, for an easy twist.
Crowd-Pleaser: Your family and friends will be raving about this dish! It’s perfect for a cozy dinner or a dinner party, just like an elegant Cucumber Salad Crab to start.
Creamy Tomato Gnocchi Ingredients
For the Sauce
• Extra-virgin olive oil – Adds richness and depth to the sauce; use high-quality oil for the best flavor.
• Garlic (6-8 cloves) – Provides aroma and flavor; lightly crush to release oils and adjust the quantity based on personal preference.
• Cherry tomatoes (2 pints) – The base of the sauce, naturally sweet; substitute with canned diced tomatoes if fresh is unavailable.
• Red pepper flakes (1/2 tsp, optional) – Offers a bit of heat; omit for a milder dish.
• Kosher salt (1 tsp) – Enhances flavors; adjust to taste, especially if using salted or canned tomatoes.
• Black pepper (1/2 tsp, freshly cracked) – Adds earthy undertones; freshly cracked is preferable for better flavor.
• Heavy cream (1/2 cup) – Provides creaminess to the sauce; for a lighter version, use half-and-half or a non-dairy cream.
For the Gnocchi
• Potato gnocchi (2 packages of 16 oz each) – The star ingredient, soft and pillowy; gluten-free varieties available.
For the Garnish
• Fresh burrata cheese (2 balls of 4 oz each) – Melts beautifully into the dish for a creamy finish; can substitute with fresh mozzarella if needed.
• Basil leaves (1/2 cup, sliced or torn) – Adds brightness and flavor; fresh is preferred, but dried basil can be used in a pinch.
Step‑by‑Step Instructions for Creamy Tomato Gnocchi with Burrata
Step 1: Prep Water
Begin by bringing a large pot of salted water to a rolling boil over high heat. This will be used to cook the gnocchi later on. Make sure to stir occasionally to keep the salt dissolved, enhancing the flavor of the pasta as it cooks.
Step 2: Cook Garlic
In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-low heat. Once the oil is warm, add 6-8 lightly crushed garlic cloves and sauté for about 2-3 minutes until fragrant—watch closely to prevent browning. The garlic should infuse the oil with its aroma, setting the tone for your creamy tomato gnocchi sauce.
Step 3: Cook Tomatoes
Raise the heat to medium and add 2 pints of halved cherry tomatoes to the skillet. Cook them for 10-12 minutes, stirring occasionally. You’ll notice them start to blister and break down, creating a delicious jammy consistency. If the garlic begins to brown, lower the heat to maintain a delicate balance of flavors.
Step 4: Add Cream
Once the tomatoes have softened, pour in ½ cup of heavy cream, stirring gently to combine. Season the mixture with ½ teaspoon of red pepper flakes, 1 teaspoon of kosher salt, and ½ teaspoon of freshly cracked black pepper. Cook for another 2-3 minutes until the sauce thickens slightly and becomes creamy.
Step 5: Cook Gnocchi
While the sauce simmers, drop the gnocchi into the boiling salted water and cook according to package instructions until they float to the surface, indicating they’re al dente, usually about 2-3 minutes. Before draining, remember to reserve ½ cup of the starchy cooking water, then drain the gnocchi.
Step 6: Combine
Add the drained gnocchi directly to the skillet with the creamy tomato sauce. Toss gently while gradually incorporating the reserved pasta cooking water. Continue to stir for about 2 minutes, allowing the sauce to coat the gnocchi beautifully, until it reaches a thick and glossy consistency.
Step 7: Add Basil & Burrata
Remove the skillet from heat and stir in ½ cup of sliced or torn fresh basil, mixing it throughout. Finally, break the burrata into pieces and gently distribute them over the hot gnocchi. The warmth will melt the burrata slightly, creating an irresistibly creamy finish that elevates your creamy tomato gnocchi into pure indulgence.
Expert Tips for Creamy Tomato Gnocchi
• Use High-Quality Oil: A good extra-virgin olive oil elevates the sauce’s flavor. Don’t skimp; it makes a noticeable difference!
• Don’t Overcook Garlic: Sauté garlic just until fragrant; overcooked garlic can become bitter, ruining the lovely flavor of your creamy tomato gnocchi.
• Reserve Cooking Water: Always keep a bit of pasta cooking water. This starchy liquid helps achieve the perfect sauce consistency without making it too heavy.
• Burrata Timing: Add burrata when the dish is warm, but not piping hot. This helps maintain its creamy texture without melting it entirely.
• Experiment with Herbs: Feel free to add extra herbs like oregano or thyme to personalize the flavor profile of your creamy tomato gnocchi.
• Check Salt Levels: Adjust salt according to your tastes, especially if using canned tomatoes, which are often salty. Tasting is key!
Make Ahead Options
These Creamy Tomato Gnocchi with Burrata are perfect for meal prep enthusiasts! You can prepare the sauce (olive oil, garlic, cherry tomatoes, cream, and seasonings) up to 24 hours in advance; simply store it in an airtight container in the refrigerator. The gnocchi, however, is best cooked just before serving to maintain its pillowy texture. To finish, heat the sauce in a skillet, cook the gnocchi according to package instructions, and then combine them before adding the fresh basil and burrata. This way, you’ll enjoy a deliciously creamy meal in no time, just like if it were freshly made!
What to Serve with 30 Minute Creamy Tomato Gnocchi with Burrata
Elevate your dining experience with delightful accompaniments that enhance the flavors of this creamy, comforting dish.
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Garlic Bread: The toasty, buttery bread is perfect for savoring every drop of the creamy sauce while adding a satisfying crunch. Ideal for dipping!
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Arugula Salad: A refreshing salad with peppery arugula, cherry tomatoes, and a zesty vinaigrette provides a bright contrast to the rich gnocchi, ensuring a balanced meal.
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Roasted Vegetables: Roasted zucchini and bell peppers bring out earthy flavors while adding pleasing textures. Toss them with olive oil, salt, and herbs for a tasty side.
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Wine Pairing: A glass of crisp Pinot Grigio cuts through the creaminess, creating a delightful balance of flavors. Its acidity enhances both the sauce and the burrata.
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Parmesan Crisps: These crunchy bites add a salty, umami richness that complements the dish beautifully. They’re an elegant touch for guests, too!
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Chocolate Mousse: For dessert, a light chocolate mousse contrasts the savory flavors, offering a sweet end to your meal that still feels indulgent.
Each pairing will transform a simple dinner into a full feast, promising warmth and satisfaction that lingers long after the table is cleared.
How to Store and Freeze Creamy Tomato Gnocchi
Fridge: Store leftovers in an airtight container for up to 4 days. Make sure to cool the dish before refrigerating to maintain freshness.
Freezer: For longer storage, omit the burrata and transfer the creamy tomato gnocchi to a freezer-safe container. Freeze for up to 3 months.
Thawing: When ready to enjoy, thaw overnight in the refrigerator.
Reheating: Gently reheat on the stove over low heat, adding a splash of water or cream to loosen the sauce if needed. Enjoy it warm!
Creamy Tomato Gnocchi with Burrata Variations
Feel free to get creative with this delicious recipe; it’s designed to inspire delightful personalization!
- Vegetarian Boost: Add fresh spinach or kale just minutes before serving for a nutritious touch.
- Protein-Packed: Incorporate cooked chicken or shrimp to amp up the protein for a heartier meal.
- Spice It Up: Include extra red pepper flakes or even chopped fresh chili for a spicy kick.
- Cheese Swap: Experiment with fresh mozzarella in place of burrata for a different yet equally creamy texture.
- Herb Infusion: Toss in dried oregano or fresh parsley to enhance the herbaceous notes in the sauce.
- Mushroom Medley: Sauté sliced mushrooms with the garlic for an earthy, umami flavor to complement the dish.
- Lemon Zing: Finish with a squeeze of fresh lemon juice for a bright, zesty contrast that lifts the creamy sauce beautifully.
- Nutty Texture: Top with toasted pine nuts or walnuts for an added crunch and nutty flavor.
These variations take your creamy tomato gnocchi experience to the next level! Whether you’re seeking a lighter bite with a refreshing Cucumber Salad Crab or craving more robust flavors with Honey Garlic Cheese, there’s a twist waiting for everyone!
30 Minute Creamy Tomato Gnocchi with Burrata Recipe FAQs
What type of cherry tomatoes should I use?
Absolutely! Fresh cherry tomatoes are ideal for this recipe, providing natural sweetness and vibrant flavor. Look for tomatoes that are firm and slightly glossy, avoiding any with dark spots. If fresh tomatoes aren’t available, you can substitute with canned diced tomatoes; just drain them well before using.
How do I store leftovers properly?
Very simply! Transfer any leftovers into an airtight container and refrigerate them for up to 4 days. It’s best to let the dish cool to room temperature before sealing it up. When you’re ready to reheat, just warm it gently on the stove while adding a little extra cream or a splash of water to restore the sauce’s consistency.
Can I freeze creamy tomato gnocchi?
Yes, you can! To freeze, omit the burrata first, then place the creamy tomato gnocchi in a freezer-safe container. It will stay fresh for up to 3 months. When you’re ready to enjoy it, thaw the gnocchi overnight in the fridge. Reheat it slowly on the stove, adding some water or cream if the sauce needs a little loosening up.
What should I do if my sauce is too thick?
No problem! If you find your creamy tomato sauce is too thick, you can easily fix it. Simply add a splash of the reserved pasta cooking water (which contains starch) or a bit of extra cream to the skillet while gently stirring. Keep adding until you reach your desired consistency, about a tablespoon at a time.
Is this dish suitable for those with dietary restrictions?
Absolutely! This creamy tomato gnocchi is quite versatile. If you have dairy allergies, consider using a non-dairy cream alternative, such as almond or coconut cream. For gluten-free options, you can use gluten-free gnocchi available in most grocery stores. Just make sure to check ingredient labels if there are specific allergens or dietary needs!
How can I tell when my gnocchi is perfectly cooked?
You’ll want to keep an eye on the gnocchi while cooking! They should take about 2-3 minutes, and you’ll know they are ready when they float to the surface of the boiling water. Just make sure to taste one: they should be soft and tender, but not mushy. Cooking times can vary a bit depending on the brand, so don’t hesitate to check!
Creamy Tomato Gnocchi with Burrata Ready in 30 Minutes
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a rolling boil over high heat. This will be used to cook the gnocchi later on.
- In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-low heat. Add 6-8 lightly crushed garlic cloves and sauté for about 2-3 minutes until fragrant.
- Raise the heat to medium and add 2 pints of halved cherry tomatoes to the skillet. Cook for 10-12 minutes, stirring occasionally.
- Once the tomatoes have softened, pour in ½ cup of heavy cream, stirring gently to combine. Season with ½ teaspoon of red pepper flakes, 1 teaspoon of kosher salt, and ½ teaspoon of freshly cracked black pepper.
- While the sauce simmers, drop the gnocchi into the boiling salted water and cook according to package instructions until they float to the surface.
- Add the drained gnocchi directly to the skillet with the creamy tomato sauce. Toss gently while gradually incorporating the reserved pasta cooking water.
- Remove the skillet from heat and stir in ½ cup of sliced or torn fresh basil. Finally, break the burrata into pieces and gently distribute them over the hot gnocchi.
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