Creamy Tomato Gnocchi Delight

This hearty 30 Minute Creamy Tomato Gnocchi with Burrata has become my weeknight dinner savior when I need something delicious but don't have hours to spend in the kitchen. The pillowy gnocchi swim in a luscious tomato cream sauce, while the burrata adds a luxurious finishing touch that makes it feel like restaurant-quality dining at home.

I first created this recipe when my sister dropped by unexpectedly for dinner, and I needed something that would impress without keeping us waiting. The combination of the jammy tomatoes and burrata cheese was so incredible that it's now requested at nearly every family gathering.

Ingredients

• Extra virgin olive oil: provides the rich base for the sauce while bringing out the tomatoes' natural sweetness
• Garlic cloves: lightly crushed to release maximum flavor without overpowering the dish
• Cherry tomatoes: create the perfect jammy sauce and burst with natural sweetness
• Red pepper flakes: add a gentle warmth that balances the creamy elements
• Heavy cream: transforms the tomato sauce into something luxurious and velvety
• Potato gnocchi: pillowy potato dumplings that cook in minutes; use DeLallo brand for best texture
• Fresh burrata cheese: the star ingredient with its creamy center that melts into the hot pasta
• Fresh basil leaves: brightens the rich sauce with herbal notes; choose vibrant green leaves without dark spots

Step-by-Step Instructions

Prep the Water:

Fill a large pot with water, add a generous amount of salt until it tastes like seawater, and bring to a boil. The well-salted water is crucial for flavoring the gnocchi from the inside out.

Create the Flavor Base:

Heat olive oil in a large skillet over medium-low heat. Add the crushed garlic cloves and cook for about 2 minutes until fragrant but not browned. The gentle crushing helps release the oils while keeping them whole enough to remove later if desired.

Develop the Tomato Sauce:

Increase the heat to medium and add the cherry tomatoes. Cook for 10-12 minutes, stirring occasionally to help the tomatoes break down. Watch for them to burst and become jammy, creating natural thickness. If garlic starts to brown too quickly, reduce the heat to protect the delicate flavors.

Season and Cream:

Season with salt, pepper, and red pepper flakes if using. Reduce heat to medium-low and pour in the heavy cream, stirring to create a uniform pink sauce. The cream needs gentle heat to incorporate without breaking.

Cook the Gnocchi:

Once water is at a rolling boil, add gnocchi and cook according to package instructions until they float to the surface. This typically takes only 2-3 minutes. Reserve half a cup of the starchy pasta water before draining.

Marry the Sauce and Pasta:

Transfer the cooked gnocchi directly to the skillet with the tomato cream sauce. Add the reserved pasta water and toss continuously for about 2 minutes. The starchy water helps the sauce cling to the gnocchi while creating a silky, emulsified finish.

Finish with Fresh Elements:

Turn off the heat and stir in most of the fresh basil. Tear the burrata balls into pieces and scatter them across the top of the pasta. The residual heat will slightly warm the burrata without melting it completely.

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The burrata is what truly elevates this dish from good to extraordinary. I remember the first time I served this to my Italian neighbor who gave it her ultimate seal of approval. She said the way the creamy center of the burrata slowly melts into the hot pasta reminded her of summers in Naples.

Perfect Gnocchi Selection

Store-bought gnocchi varies tremendously in quality. Look for gnocchi with minimal ingredients list potato, flour, salt, and maybe egg. Avoid products with preservatives or long ingredient lists. The texture should be light and pillowy rather than dense and chewy. DeLallo brand offers excellent quality, but any gnocchi from the refrigerated section tends to be superior to shelf-stable versions. Fresh homemade gnocchi would be incredible here but completely optional given the quick nature of this recipe.

Burrata Handling Tips

Burrata is a delicate cheese that deserves careful handling. Purchase it as close to your cooking day as possible, and always keep it refrigerated until about 20 minutes before serving. The cheese should be at cool room temperature when added to the dish. Never cook burrata directly as it will lose its distinctive texture. The magic of burrata happens when you break into it and the creamy interior slowly oozes into the hot pasta. If you absolutely cannot find burrata, fresh mozzarella makes a good substitute, though you will lose the creamy center effect.

Make It Your Own

This recipe welcomes customization based on what you have available. For added protein, consider adding Italian sausage browned before the garlic step. Vegetable additions like spinach, kale, or zucchini work beautifully stirred in just before adding the gnocchi. For a lighter version, substitute half and half for heavy cream. If you prefer a chunkier texture, reserve some whole cherry tomatoes to add back at the end. The dish can also be made with other pasta shapes like orecchiette or shells, though cooking times will vary. Trust your instincts and taste as you go this recipe is wonderfully forgiving.

Frequently Asked Questions

→ Can I use store-bought gnocchi?

Yes, store-bought gnocchi is quick and works perfectly in this recipe. Choose a high-quality brand for the best results.

→ What can I substitute for burrata?

You can use fresh mozzarella or ricotta as a substitute for burrata, though burrata adds a distinctive creaminess.

→ Is this dish spicy?

The red pepper flakes add mild heat, but you can adjust or omit them based on your spice preference.

→ Can I make this dish ahead of time?

Prepare the tomato sauce in advance and refrigerate. Cook and combine the gnocchi and burrata just before serving for the freshest taste.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently and add fresh burrata after warming.