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30 Minute Creamy Tomato Gnocchi with Burrata

30 Minute Creamy Tomato Gnocchi with Burrata Bliss

This 30 Minute Creamy Tomato Gnocchi with Burrata combines pillowy gnocchi with a luscious tomato cream sauce: an indulgent yet healthy vegetarian delight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Extra-Virgin Olive Oil Substitute with avocado oil for a lighter option.
  • 6-8 cloves Garlic Use garlic powder in smaller amounts if fresh is unavailable.
  • 2 pints Cherry Tomatoes Can substitute with canned whole tomatoes if out of season.
  • 0.5 teaspoon Red Pepper Flakes Optional; omit for a milder flavor.
  • 1 teaspoon Kosher Salt Adjust to taste depending on dietary needs.
  • 0.5 teaspoon Freshly Cracked Black Pepper Use pre-ground if necessary.
  • 0.5 cup Heavy Cream Substitute with coconut cream for a dairy-free option.
For the Gnocchi
  • 2 packs (16 oz each) Potato Gnocchi Gluten-free gnocchi is a great alternative.
For the Topping
  • 2 balls (4 oz each) Fresh Burrata Substitute with fresh mozzarella if necessary.
  • 0.5 cup Fresh Basil Leaves Use dried basil in a pinch, but fresh is preferred for flavor.

Equipment

  • large pot
  • Large Skillet
  • wooden spoon

Method
 

Step‑by‑Step Instructions
  1. Begin by bringing a large pot of salted water to a rolling boil over high heat.
  2. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-low heat. Add 6 to 8 crushed garlic cloves and sauté for about 2 minutes until fragrant.
  3. Increase heat to medium and add 2 pints of halved cherry tomatoes to the skillet. Cook for 10 to 12 minutes, stirring occasionally.
  4. Once the tomatoes are broken down, stir in 1/2 cup of heavy cream, easing the heat down to low.
  5. While the sauce simmers, add the gnocchi to the boiling water and cook according to package instructions, usually about 2-3 minutes.
  6. Add the drained gnocchi to the skillet with the creamy tomato sauce and slowly stir in the reserved cooking water.
  7. Remove the skillet from heat and gently fold in 1/2 cup of sliced fresh basil, reserving a few leaves for garnish. Break the burrata over the pasta.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 46gProtein: 12gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 60mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Store any leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water to revive the creamy texture.

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