30 Minute Creamy Tomato Gnocchi with Burrata

Why You’ll Love This Recipe

I like this recipe because it’s simple, fast, and packed with flavor. The roasted garlic and tomatoes make a rich base without much effort, and the cream gives the sauce a velvety finish. I also love how burrata melts into the hot gnocchi, making it extra creamy. It’s the perfect weeknight dinner that feels special without being complicated.

Ingredients

1/4 cup extra-virgin olive oil
6 to 8 garlic cloves, peeled and lightly crushed
2 pints cherry tomatoes
1/2 tsp. red pepper flakes (optional)
1 tsp. kosher salt
1/2 tsp. freshly cracked black pepper
1/2 cup heavy cream
2 (16-oz. packages) potato gnocchi (I like DeLallo brand)
2 (4-oz.) balls fresh burrata cheese
1/2 cup fresh basil leaves, sliced or torn

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by heating olive oil in a large skillet over medium heat. I add the garlic and cook until fragrant and lightly golden.
2. I add the cherry tomatoes, red pepper flakes, salt, and black pepper. I let them cook, stirring occasionally, until they burst and release their juices, about 10 minutes.
3. I stir in the heavy cream and let the sauce simmer until slightly thickened.
4. Meanwhile, I cook the gnocchi in salted boiling water according to the package instructions, usually 2–3 minutes, until they float to the top. I drain them and add them directly to the sauce.
5. I toss the gnocchi in the creamy tomato sauce until well coated.
6. I remove the skillet from the heat, tear the burrata into pieces, and place it on top of the gnocchi.
7. I finish with fresh basil before serving.

Servings and Timing

This recipe makes about 6 servings. It usually takes me 10 minutes to prepare and about 20 minutes to cook, so I can have it ready in 30 minutes.

Variations

Sometimes I add spinach or arugula for extra greens. If I want more protein, I stir in cooked Italian sausage or grilled chicken. For a slightly tangier sauce, I add a splash of white wine or balsamic vinegar before the cream. I also like swapping burrata for fresh mozzarella when I can’t find it.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm the gnocchi gently in a skillet with a splash of cream or broth to loosen the sauce. I avoid microwaving too long because the burrata can lose its creamy texture.

FAQs

Can I use store-bought gnocchi for this recipe?

Yes, I use packaged potato gnocchi, which cooks quickly and works perfectly.

Can I use canned tomatoes instead of fresh cherry tomatoes?

Yes, but I prefer cherry tomatoes for their sweetness and fresh flavor.

Do I have to use burrata?

No, I can substitute with fresh mozzarella or ricotta for a creamy finish.

Can I make this recipe dairy-free?

Yes, I use coconut cream instead of heavy cream and skip the burrata or use a dairy-free cheese.

Can I make this spicy?

Yes, I add extra red pepper flakes or even a pinch of chili powder.

Can I roast the tomatoes instead of cooking them on the stove?

Yes, I roast them in the oven at 400°F until they burst, then stir them into the sauce.

How do I keep the gnocchi from getting soggy?

I cook them just until they float, then transfer them directly to the sauce.

Can I use homemade gnocchi?

Yes, homemade gnocchi works beautifully, but I make sure not to overcook them since they’re more delicate.

What herbs pair well with this dish besides basil?

I like adding thyme or oregano for a different flavor profile.

What side dishes go best with this recipe?

I usually serve it with a simple green salad and crusty bread to soak up the sauce.

Conclusion

I love making 30 Minute Creamy Tomato Gnocchi with Burrata because it’s quick, satisfying, and packed with fresh flavors. The creamy tomato sauce, pillowy gnocchi, and rich burrata come together to create a dish that feels indulgent while still being easy enough for any night of the week.

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