I make this Creamy Tomato Gnocchi with Burrata when I want something comforting yet elegant. Soft, pillowy gnocchi are coated in a rich, creamy tomato sauce and finished with fresh burrata that melts beautifully into the dish.
Why You’ll Love This Recipe
I love how this recipe feels restaurant-worthy while being incredibly simple to prepare. The gnocchi cook quickly, and the creamy tomato sauce comes together in one pan. I enjoy how the burrata adds a luxurious, velvety finish that takes the whole dish to the next level. It’s perfect for weeknight dinners but also impressive enough when I’m serving guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pound potato gnocchi
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1 tablespoon olive oil
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3 cloves garlic, minced
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1 small onion, finely chopped
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1 can (14–15 ounces) crushed tomatoes
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1/2 cup heavy cream
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon Italian seasoning
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1/4 teaspoon red pepper flakes (optional)
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1/2 cup grated Parmesan cheese
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2 balls burrata cheese
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Fresh basil leaves for garnish
Directions
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I bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. Once they float to the top, I drain them and set them aside.
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In a large skillet, I heat olive oil over medium heat.
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I sauté the chopped onion until soft, then add the minced garlic and cook for another minute.
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I stir in the crushed tomatoes, salt, pepper, Italian seasoning, and red pepper flakes. I let the sauce simmer for about 8–10 minutes.
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I reduce the heat and stir in the heavy cream and grated Parmesan cheese, mixing until the sauce becomes smooth and creamy.
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I add the cooked gnocchi directly into the sauce and gently toss to coat.
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I spoon the gnocchi into serving bowls and place a ball of burrata on top of each portion.
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I garnish with fresh basil leaves and serve immediately while warm.
Servings and timing
This recipe serves 4 people.
I usually spend about 10 minutes preparing the ingredients and 15–20 minutes cooking. In total, I have this dish ready in around 30 minutes.
Variations
I sometimes add sautéed spinach or mushrooms for extra flavor and texture. If I want to include protein, I mix in grilled chicken or Italian sausage. For a lighter version, I replace heavy cream with half-and-half. I also enjoy adding a splash of balsamic glaze over the burrata for a subtle sweet contrast.
storage/reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the gnocchi gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. I prefer adding fresh burrata after reheating rather than storing it mixed in, since it tastes best fresh.
FAQs
Can I use store-bought gnocchi?
Yes, I usually use store-bought gnocchi for convenience, and it works perfectly in this recipe.
What can I substitute for burrata?
If I don’t have burrata, I use fresh mozzarella or even ricotta for a similar creamy texture.
Can I make this dish ahead of time?
I can prepare the sauce ahead of time and refrigerate it. When I’m ready to serve, I cook the gnocchi fresh and combine everything just before serving.
Is this recipe vegetarian?
Yes, as long as I use vegetarian-friendly Parmesan cheese, the dish is completely vegetarian.
How do I keep the sauce from becoming too thick?
If the sauce thickens too much, I simply add a splash of pasta water, cream, or milk to loosen it until I reach the desired consistency.
Conclusion
I love how this Creamy Tomato Gnocchi with Burrata brings together rich flavors and comforting textures in such a simple way. The creamy tomato sauce paired with soft gnocchi and luscious burrata makes it a dish I enjoy making whenever I want something cozy, satisfying, and special.
PrintCreamy Tomato Gnocchi with Burrata
Soft, pillowy potato gnocchi tossed in a rich and creamy tomato sauce, finished with fresh burrata that melts beautifully into the dish for a comforting yet elegant meal.
- 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
- 1 pound potato gnocchi
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (14–15 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 2 balls burrata cheese
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions. Once they float to the top, drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Sauté the chopped onion until soft, about 3–4 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, salt, black pepper, Italian seasoning, and red pepper flakes. Simmer for 8–10 minutes.
- Reduce heat and stir in heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
- Add the cooked gnocchi to the skillet and gently toss to coat evenly in the sauce.
- Spoon into serving bowls and top each portion with a ball of burrata.
- Garnish with fresh basil leaves and serve immediately.
Notes
- Use vegetarian-friendly Parmesan to keep the dish fully vegetarian.
- Add sautéed spinach or mushrooms for extra flavor and texture.
- Grilled chicken or Italian sausage can be added for additional protein.
- If the sauce thickens too much, loosen it with a splash of pasta water, cream, or milk.
- Add burrata fresh after reheating leftovers for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 75 mg
