Creamy Tomato Gnocchi with Burrata – Okay, let me set the scene. It was one of those cold nights where you’re so tired, all you want to do is curl up with something warm and comforting, but, of course, my fridge looked like it was stuck in a deserted island survival challenge. The only thing in there? A lonely can of tomatoes, some garlic, a half-empty carton of cream, and (the hero of the night) a glorious ball of burrata. And gnocchi—always have a pack of gnocchi on hand for emergencies like this.
So, I thought, Why not? Let’s toss everything together and see if we can turn these odds and ends into something magical. I’ll admit, I had no grand vision here, just a craving for something that felt like a hug in a bowl. And this Creamy Tomato Gnocchi with Burrata? It delivered. You’ve got that creamy tomato sauce, soft, chewy gnocchi, and burrata that just kind of melts into everything. It turned out so good that I actually sat there, bowl in hand, texting my friend about how this random dinner experiment was maybe the best thing I’d made all month. Sometimes, the simplest things surprise you the most, right?
Why You’ll Love This Creamy Tomato Gnocchi with Burrata Recipe?
So why does this Creamy Tomato Gnocchi with Burrata hit the mark? Well, it’s one of those dishes that’s indulgent without being overly fancy. You’ve got that rich, creamy sauce with a bit of garlic and basil, and the whole thing comes together in 20 minutes, tops. It’s cozy but doesn’t require a ton of ingredients, or some wild technique you’d see on a cooking show. Just good, solid flavors, ready to eat in no time. And the burrata? It’s the cherry on top—or I guess the cream on top here. Whether you’re sharing it with someone or just treating yourself, this one’s a winner.
Ingredient Notes:
Alright, let’s talk ingredients. They’re all simple but each one brings something to the table—literally.
- Extra-Virgin Olive Oil: Adds depth right off the bat. Starting with good olive oil makes the whole thing richer.
- Garlic: Okay, eight cloves may sound like a lot, but trust me, it’s worth it. Garlic lovers, this is your moment.
- Whole Tomatoes: These make the sauce nice and chunky. You can break ‘em up with a spoon or keep them chunky if you’re into a more rustic texture.
- Red Pepper Flakes: Just enough for a little warmth. Not too spicy, just enough to make it interesting.
- Heavy Cream: This is where the magic happens. It turns that tomato sauce into a velvety masterpiece.
- Gnocchi: They’re like little pillows, perfect for soaking up all that creamy sauce.
- Fresh Basil: Adds that pop of freshness. Plus, basil and tomato—classic combo, can’t go wrong.
- Burrata: The star of the show! It’s soft, creamy, and just melts right into the sauce, making each bite feel a little extra special.
How To Make Creamy Tomato Gnocchi with Burrata?
Ready to dig in? Let’s make this happen.
- Get the Sauce Started
Heat up a skillet over medium heat, pour in that olive oil, and toss in the garlic. Let it cook for just a minute—don’t let it burn, or you’ll be back to square one. We’re going for golden, fragrant garlic that’ll make your kitchen smell like an Italian restaurant. - Add the Tomatoes and Seasoning
Now, throw in that can of whole tomatoes, salt, pepper, and a pinch of red pepper flakes. Crush the tomatoes with your spoon, or if you’re all about smooth sauces, go ahead and blend them before you add them in. Let it all simmer while you move on to the gnocchi. - Cook the Gnocchi
Meanwhile, get a pot of water boiling and salt it like the sea (seriously, it makes a difference). Toss in the gnocchi, and when they float to the top after about two minutes, they’re ready. Don’t forget to save some of that pasta water—it’s liquid gold for the sauce. - Finish the Sauce
Add about 2/3 cup of that pasta water to your tomato sauce, stir it in, and let it bubble away for a few minutes. Then, pour in the heavy cream and add the chopped basil. Give it a taste and adjust the seasoning if it needs it. - Combine and Serve
Add the cooked gnocchi to the sauce, folding it all together so every little dumpling is coated in creamy tomato goodness. Ladle it into bowls, tear up some burrata on top, and boom—you’re done. If you’re feeling fancy, sprinkle on some extra basil or grated Parm.
Want To Save This Recipe?
Storage Options:
If you somehow end up with leftovers (not likely, but hey), just store them in an airtight container in the fridge. They’ll keep for a couple of days. When you’re ready to reheat, add a splash of cream or milk to keep it creamy and reheat on the stove. Not as good as fresh, but still solid.
Variations and Substitutions:
This recipe is like a choose-your-own-adventure. Here are some fun ways to switch it up:
- Burrata or Mozzarella: If you’re out of burrata, use fresh mozzarella instead. It’s still creamy and delicious, just a bit different.
- Add Spinach: Toss in a handful of spinach with the basil for some greens.
- Smooth or Chunky Sauce: Blend the tomatoes if you prefer a smooth sauce or leave them chunky for more texture.
- Spice It Up: Want more kick? Add a bit more red pepper flakes or a dash of hot sauce.
- Lighten It Up: You can use half-and-half instead of heavy cream for a lighter sauce. It won’t be as rich, but still hits the spot.
What to Serve with Creamy Tomato Gnocchi with Burrata?
Not sure what to serve with this? Here are a few ideas:
- Crusty Bread: Because who doesn’t want to soak up every last drop of that sauce?
- Simple Green Salad: A nice fresh salad to balance out the richness.
- Roasted Veggies: Think broccoli or asparagus—something green works well.
- Garlic Bread: If you’re a garlic lover, double down and serve with garlic bread.
Frequently Asked Questions:
Can I make this recipe dairy-free?
Yes, you can! Swap out the cream for coconut milk or a dairy-free cream. It’ll change the flavor a bit, but still delicious. And just skip the burrata.
What if I can’t find burrata?
No problem! Fresh mozzarella is a great backup. It’s not as soft as burrata, but still melts beautifully.
Can I use homemade gnocchi?
Absolutely! If you’ve got the time and want to make it extra special, go for it. Just keep an eye on them as they may cook a bit faster than store-bought.
So there it is, Creamy Tomato Gnocchi with Burrata—perfect for a night when you want something comforting but don’t have ages to spend in the kitchen. Can’t wait for you to try it! Let me know if you put your own twist on it or find a side that’s a must-have. Enjoy!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Tomato Gnocchi with Burrata
Ingredients
- 1/4 cup extra-virgin olive oil
- 8 cloves garlic minced
- 1 28-ounce can whole tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 to 1 teaspoon red pepper flakes
- 2/3 cup heavy cream
- 2 16-ounce packages gnocchi
- 1/3 cup fresh basil leaves chopped
- 8 ounces fresh burrata or fresh mozzarella
Optional:
- 1/2 cup Parmigiano Reggiano cheese grated
- 1 cup baby spinach leaves
Instructions
Prepare the Sauce
- Heat a large skillet over medium heat and add the olive oil. Once the oil is warm, add the minced garlic and cook for approximately one minute, ensuring the garlic does not brown.
Add the Tomatoes and Seasoning
- Carefully add the canned tomatoes, salt, black pepper, and red pepper flakes to the skillet. Break up the tomatoes with a spoon or kitchen shears to reach your preferred consistency. For a smooth sauce, you may blend the tomatoes before adding them to the pan. Allow the sauce to simmer for 10-15 minutes.
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, typically about two minutes or until the gnocchi floats to the surface. Reserve 2/3 cup of the pasta water, then drain the gnocchi and set aside.
Finish the Sauce
- Add the reserved pasta water to the sauce, stirring to incorporate. After the sauce has simmered for 10-15 minutes, pour in the heavy cream and add the chopped basil leaves. Stir to combine, then taste and adjust seasoning as needed.
Combine with Gnocchi and Serve
- Add the cooked gnocchi to the skillet, folding it into the sauce until fully coated. If desired, sprinkle with freshly grated Parmigiano Reggiano or Parmesan cheese. Transfer the gnocchi to serving plates and top with fresh burrata cheese, tearing it into pieces as needed.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
