Creamy Tomato Gnocchi with Burrata – Easy 30-Minute Dinner

This Creamy Tomato Gnocchi with Burrata is an easy 30-minute weeknight dinner made with juicy cherry tomatoes, garlic, cream, fresh basil, and pillowy potato gnocchi. The tomatoes cook down until jammy and flavorful, creating a rich sauce that becomes thick and glossy when tossed with gnocchi and reserved pasta water. Finished with creamy fresh burrata and basil, this tomato gnocchi is comforting, satisfying, and simple enough for a busy evening. With fresh ingredients and minimal preparation, it is an easy family-friendly dinner that feels special without requiring complicated cooking.

Recipe at a Glance

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6
• Course: Main Course
• Main Method: Stovetop
• Equipment: Large skillet, stock pot

Why You’ll Love This Creamy Tomato Gnocchi

• Ready in 30 minutes: A quick dinner that fits easily into a busy weeknight.
• Rich tomato flavor: Cherry tomatoes cook until jammy for a naturally flavorful sauce.
• Creamy and comforting: Heavy cream adds richness without making the recipe complicated.
• Finished with burrata: Fresh burrata melts gently over the warm gnocchi for an especially creamy finish.
• Fresh and flavorful: Garlic, basil, and optional red pepper flakes balance the rich tomato sauce.

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
• 2 (4-oz.) balls fresh burrata cheese
• 1/2 cup fresh basil leaves, sliced or torn

How to Make Creamy Tomato Gnocchi with Burrata

1. Boil the Water

Start by bringing a large pot of salted water to a boil.

2. Cook the Garlic

Meanwhile, heat the extra-virgin olive oil in a large skillet over medium-low heat.

Add the peeled and lightly crushed garlic cloves and cook until fragrant, about 2 minutes.

3. Cook the Tomatoes

Increase the heat to medium and add the cherry tomatoes.

Cook, stirring occasionally, until most of the tomatoes break down and become jammy, about 10 to 12 minutes.

If the garlic starts to burn, reduce the heat to medium-low.

Season with the red pepper flakes, if using, kosher salt, and freshly cracked black pepper.

4. Add the Cream

Reduce the heat to medium-low and stir in the heavy cream.

5. Cook the Gnocchi

When the water comes to a boil, add the potato gnocchi and cook according to the package instructions until al dente.

Reserve 1/2 cup of the pasta cooking water, then drain the remaining water.

6. Combine the Gnocchi and Sauce

Transfer the cooked gnocchi and reserved pasta water to the skillet with the tomato sauce.

Toss continuously until the sauce thickens and becomes glossy, about 2 minutes.

Stir in the fresh basil, reserving some for garnish.

7. Add the Burrata

Break the burrata balls into pieces and distribute them evenly over the pasta.

Remove the skillet from the heat and garnish with the reserved fresh basil.

Serve warm.

Important Cooking Tips

Let the Tomatoes Get Jammy

The tomatoes need about 10–12 minutes to break down and become jammy. This creates the flavorful base for the creamy sauce.

Watch the Garlic

The garlic cooks before the tomatoes are added. If it starts to burn while the tomatoes are cooking, reduce the heat to medium-low.

Reserve the Pasta Water

Don’t forget to reserve 1/2 cup of the cooking water before draining the gnocchi. It is added directly to the tomato sauce and helps create the thick, glossy consistency.

Toss Continuously

Once the gnocchi and reserved pasta water are added, toss continuously for about 2 minutes so the sauce thickens and coats the gnocchi.

Add the Burrata After Cooking

The burrata is added after the skillet is removed from the heat. For leftovers, the recipe also recommends adding burrata after reheating rather than heating the cheese.

Storage and Reheating

To Store

Refrigerate leftovers in an airtight storage container for up to 4 days.

To Reheat

Rewarm gently in the microwave or on the stovetop.

If possible, do not heat the burrata. It is best to add the burrata after the dish is warm.

To Freeze

This recipe can be frozen as a freezer meal. Freeze leftovers without the burrata in an airtight freezer-safe storage container for up to 3 months.

Let the frozen gnocchi thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

How long does creamy tomato gnocchi take to make?

The total recipe time is 30 minutes, including 10 minutes of preparation and 20 minutes of cooking.

Can I make this recipe without the red pepper flakes?

Yes. The red pepper flakes are listed as optional, so they can simply be omitted.

Why do I need to reserve pasta water?

The reserved 1/2 cup of cooking water is added to the skillet with the cooked gnocchi and helps the tomato sauce become thick and glossy.

How should I store leftover gnocchi?

Place leftovers in an airtight storage container and refrigerate for up to 4 days.

Can I freeze creamy tomato gnocchi?

Yes. Freeze the leftovers without the burrata in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information

Per serving:

• Calories: 466 kcal
• Carbohydrates: 64g
• Protein: 12g
• Fat: 18g
• Saturated Fat: 6.5g
• Sodium: 990mg
• Fiber: 6g
• Sugar: 6g

Nutrition values may vary by food brands and are provided as an estimate, with up to a 10% variation possible.

Final Thoughts

Creamy Tomato Gnocchi with Burrata is the kind of easy dinner that delivers plenty of comfort with very little fuss. Jammy cherry tomatoes, garlic, cream, and basil create a flavorful sauce for tender potato gnocchi, while fresh burrata adds a creamy finishing touch. Ready in just 30 minutes, this is a simple weeknight meal that feels deliciously special.

Print