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Creamy Tomato Gnocchi with Burrata

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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.

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

  1. 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.
  2. Heat olive oil in a large skillet over medium heat.
  3. Sauté the chopped onion until soft, about 3–4 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Stir in crushed tomatoes, salt, black pepper, Italian seasoning, and red pepper flakes. Simmer for 8–10 minutes.
  5. Reduce heat and stir in heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
  6. Add the cooked gnocchi to the skillet and gently toss to coat evenly in the sauce.
  7. Spoon into serving bowls and top each portion with a ball of burrata.
  8. 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

Find it online: https://cookedbymaya.com/creamy-tomato-gnocchi-with-burrata/