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30 Minute Creamy Tomato Gnocchi with Burrata

30 Minute Creamy Tomato Gnocchi with Burrata for Cozy Nights

This 30 Minute Creamy Tomato Gnocchi with Burrata is the perfect vegetarian comfort food, combining sweet cherry tomatoes and creamy sauce for a quick and delicious meal.
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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
  

Sauce
  • 2 tablespoons Extra-virgin olive oil Adds richness and depth; regular olive oil can be used as a substitute.
  • 6-8 cloves Garlic Peeled and lightly crushed, provides aromatic flavor; fresh garlic is best for intensity.
  • 2 pints Cherry tomatoes Forms the sweet base of the sauce; substitute with sun-dried tomatoes for a bolder taste.
  • 0.5 teaspoon Red pepper flakes Optional; introduces a pleasant heat.
  • 1 teaspoon Kosher salt Enhances overall flavors; sea salt or table salt can be substituted.
  • 0.5 teaspoon Freshly cracked black pepper Adds a zing; white pepper offers a different flavor profile.
  • 0.5 cup Heavy cream Provides creaminess and balances acidity; coconut cream is a great non-dairy alternative.
Gnocchi
  • 2 packages Potato gnocchi 16 oz each, the soft main ingredient; gluten-free gnocchi can be used as a substitute.
Garnish
  • 2 balls Fresh burrata cheese 4 oz each, adds a rich, creamy topping.
  • 0.5 cup Fresh basil leaves Sliced or torn; adds freshness and color.

Equipment

  • large pot
  • Deep skillet
  • measuring spoons
  • slotted spoon

Method
 

Preparation
  1. Begin by bringing a large pot of salted water to a boil over high heat.
  2. In a deep skillet, drizzle in 2 tablespoons of extra-virgin olive oil and heat it over medium-low heat. Add 6 to 8 peeled and lightly crushed garlic cloves, allowing them to sizzle for about 2 minutes until fragrant.
  3. Increase the heat to medium-high and add 2 pints of cherry tomatoes to the skillet. Stir these juicy gems around for about 10 to 12 minutes, until they burst and break down.
  4. Reduce the heat to low and carefully stir in ½ cup of heavy cream. Allow it to simmer gently for about 2 minutes.
  5. Add 2 packages of potato gnocchi to the boiling salted water, cooking them according to package instructions until al dente, about 2 to 3 minutes.
  6. Drain the cooked gnocchi and immediately add it to the skillet with your creamy tomato sauce. Toss everything together until well combined.
  7. Stir in ½ cup of freshly sliced or torn basil leaves, and top each dish with chunks of burrata cheese.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 11gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze the sauce (without burrata) for up to 3 months.

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