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–+ servings
Creamy Tomato Gnocchi with Burrata

Creamy Tomato Gnocchi with Burrata: A Cozy Dinner Delight

This Creamy Tomato Gnocchi with Burrata recipe is a quick, hearty meal that offers creamy textures and vibrant flavors, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tbsp Extra-virgin olive oil Substitute with avocado oil for a neutral taste.
  • 6-8 cloves Garlic Peeled and lightly crushed; use garlic powder as a substitute.
  • 2 pints Cherry tomatoes Substitute with canned diced tomatoes if fresh are unavailable.
  • 1/2 tsp Red pepper flakes Optional; omit for a milder flavor.
  • 1 tsp Kosher salt Can use sea salt instead.
  • 1/2 tsp Freshly cracked black pepper Standard black pepper is a suitable substitution.
  • 1/2 cup Heavy cream Substitute with cashew cream for a lighter option.
For the Gnocchi
  • 2 packages Potato gnocchi 16 oz each; gluten-free gnocchi can be used as an alternative.
For the Topping
  • 2 balls Fresh burrata cheese 4 oz each; mozzarella can be used as a substitute.
  • 1/2 cup Fresh basil leaves Sliced or torn; use dried basil if fresh is not available.

Equipment

  • Large pot
  • Large skillet
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Begin by filling a large pot with water, adding a generous amount of salt, and bringing it to a rolling boil over high heat.
  2. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-low heat. Add 6 to 8 peeled and lightly crushed garlic cloves and sauté for about 2 minutes.
  3. Increase the heat to medium and add 2 pints of cherry tomatoes to the skillet. Cook for 10 to 12 minutes, stirring occasionally.
  4. Once the tomatoes have softened, stir in 1/2 cup of heavy cream and reduce the heat to medium-low. Let the sauce simmer for an additional 2-3 minutes.
  5. While the sauce simmers, add potato gnocchi to the boiling salted water. Cook according to package instructions, usually about 2-3 minutes.
  6. Transfer the drained gnocchi directly into the skillet with the creamy sauce, adding 1/2 cup of reserved pasta water. Gently toss together for about 2 minutes.
  7. Remove the skillet from heat and fold in 1/2 cup of sliced or torn fresh basil and break the burrata cheese into pieces over the top.
  8. Spoon the creamy tomato gnocchi onto plates, garnishing with reserved fresh basil and serve immediately.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 60gProtein: 14gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 900IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water or cream. Burrata is best fresh, so add it just before serving.

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