30-Minute Creamy Tomato Gnocchi with Burrata: The Ultimate Comfort Food Recipe
When you’re craving something indulgent, comforting, and absolutely delicious, this creamy tomato gnocchi with burrata is the answer to all your weeknight dinner prayers. This recipe transforms simple store-bought gnocchi into a restaurant-quality meal that’s ready in just 30 minutes. The combination of pillowy potato gnocchi, rich tomato cream sauce, and creamy burrata cheese creates a symphony of flavors that will have your family asking for seconds.
What makes this dish truly special is its perfect balance of simplicity and sophistication. While it tastes like something you’d order at an upscale Italian restaurant, it requires minimal cooking skills and uses ingredients you can easily find at your local grocery store. The secret lies in building layers of flavor through quality ingredients and proper technique.
The beauty of this creamy tomato gnocchi recipe lies in its versatility. Whether you’re cooking for a romantic dinner for two, feeding a hungry family, or entertaining guests, this dish scales beautifully and never fails to impress. The burrata cheese melts into the warm sauce, creating pockets of creamy richness that elevate every bite.
This recipe has become a staple in my kitchen because it delivers maximum flavor with minimal effort. The sauce comes together quickly while the gnocchi cooks, and the entire dish is ready before you know it. It’s the perfect solution for those busy weeknights when you want something special but don’t have hours to spend in the kitchen.
The Magic Behind Perfect Creamy Tomato Gnocchi
The foundation of any great gnocchi dish starts with understanding the pasta itself. Gnocchi, those delightful little potato dumplings, have a unique texture that’s both tender and substantial. When cooked properly, they should be light and fluffy on the inside with a slightly firm exterior that holds sauce beautifully.
For this recipe, I recommend using high-quality store-bought gnocchi unless you’re feeling adventurous enough to make them from scratch. Fresh gnocchi from the refrigerated section of your grocery store will give you the best texture, but shelf-stable gnocchi works perfectly fine too. The key is not to overcook them – they should float to the surface of boiling water within 2-3 minutes.
The creamy tomato sauce in this recipe strikes the perfect balance between rich and bright. We start with good-quality canned tomatoes, preferably San Marzano if you can find them, which provide natural sweetness and depth. The addition of heavy cream creates that luxurious, velvety texture that coats each gnocchi perfectly.
What sets this recipe apart is the finishing touch of fresh burrata cheese. Unlike regular mozzarella, burrata has a creamy, almost liquid center that melts into the warm sauce, creating an incredibly rich and indulgent experience. When you cut into the burrata, that creamy center flows out and mingles with the tomato sauce, creating beautiful marbled patterns and adding another layer of richness.
Ingredients
For the Gnocchi and Sauce:
- 2 pounds fresh potato gnocchi
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (28 oz) whole San Marzano tomatoes, crushed by hand
- 1/2 cup heavy cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh basil leaves, torn
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
For Serving:
- 8 oz fresh burrata cheese, at room temperature
- Fresh basil leaves for garnish
- Extra Parmigiano-Reggiano for serving
- Freshly cracked black pepper
- Good quality extra virgin olive oil for drizzling
Instructions
- Bring a large pot of salted water to boil. The water should taste like the sea – this is crucial for properly seasoned gnocchi. While waiting for the water to boil, prepare your sauce ingredients.
- Heat olive oil in a large skillet or wide saucepan over medium heat. Add minced garlic and red pepper flakes if using. Cook for 30-60 seconds until fragrant but not browned.
- Add the crushed tomatoes with their juices to the skillet. Season with salt and pepper. Simmer for 10-12 minutes, stirring occasionally, until the sauce reduces slightly and develops deeper flavor.
- Meanwhile, add gnocchi to the boiling water. Fresh gnocchi will float to the surface in 2-3 minutes when done. Reserve 1/2 cup pasta cooking water before draining.
- Reduce heat under the tomato sauce to low and slowly stir in the heavy cream. The sauce should turn a beautiful coral color. Taste and adjust seasoning.
- Add the cooked gnocchi directly to the sauce along with torn basil leaves. Gently fold everything together, adding pasta water a little at a time if needed to achieve your desired consistency.
- Remove from heat and stir in half of the grated Parmigiano-Reggiano cheese. The residual heat will melt the cheese into the sauce.
- Transfer the gnocchi to serving bowls or a large family-style platter. Tear the burrata into large pieces and distribute over the hot gnocchi – the heat will cause the creamy center to ooze out.
- Garnish with fresh basil leaves, remaining Parmigiano-Reggiano, and freshly cracked black pepper. Drizzle with good quality olive oil just before serving.
30-Minute Creamy Tomato Gnocchi with Burrata
Ingredients
Equipment
Method
- Bring a large pot of salted water to boil. The water should taste like the sea for properly seasoned gnocchi.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cook 30-60 seconds until fragrant.
- Add crushed tomatoes with juices to skillet. Season with salt and pepper. Simmer 10-12 minutes until sauce reduces slightly.
- Add gnocchi to boiling water. Fresh gnocchi will float in 2-3 minutes when done. Reserve 1/2 cup pasta water before draining.
- Reduce heat to low and slowly stir heavy cream into tomato sauce. The sauce should turn coral colored.
- Add cooked gnocchi and torn basil to sauce. Fold gently, adding pasta water if needed for desired consistency.
- Remove from heat and stir in half the Parmigiano-Reggiano cheese. The residual heat will melt the cheese.
- Transfer to serving bowls. Tear burrata into pieces and distribute over hot gnocchi so it begins to melt.
- Garnish with fresh basil, remaining cheese, black pepper, and drizzle with olive oil before serving.
Notes
Pro Tips for Perfect Results
The key to exceptional creamy tomato gnocchi lies in the details. First, don’t skip the step of crushing the tomatoes by hand – this creates the perfect chunky texture that coats the gnocchi beautifully. Kitchen shears or a potato masher work well too.
Temperature control is crucial when adding cream to tomato sauce. If the sauce is too hot, the cream might curdle. Remove the pan from heat or reduce to the lowest setting before slowly whisking in the cream. This ensures a silky smooth sauce every time.
When it comes to the burrata, timing is everything. Add it to the hot gnocchi just before serving so it begins to melt but doesn’t completely lose its shape. The contrast between the warm, creamy cheese and the hot pasta creates an incredibly satisfying eating experience.
Variations and Substitutions
This recipe is wonderfully adaptable to different tastes and dietary needs. For a lighter version, you can substitute half-and-half for heavy cream, though the sauce won’t be quite as rich. Greek yogurt stirred in at the end also creates a tangy, creamy sauce.
Vegetable additions work beautifully in this dish. Try adding sautéed mushrooms, roasted cherry tomatoes, or wilted spinach. Sun-dried tomatoes add intense flavor, while roasted red peppers contribute sweetness and color.
For protein lovers, this dish pairs wonderfully with grilled chicken, Italian sausage, or even crispy pancetta. Add cooked protein during the last few minutes of simmering to heat through.
If you can’t find burrata, fresh mozzarella works as a substitute, though you’ll miss that creamy center. Ricotta cheese mixed with a little cream and seasoning also creates a lovely creamy element.
Storage and Reheating
While this dish is best enjoyed fresh, leftovers can be stored in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to restore the creamy consistency, as the sauce tends to thicken when cold.
Gently reheat in a skillet over low heat, stirring frequently to prevent sticking. Avoid microwaving if possible, as it can make the gnocchi tough and cause the sauce to separate.
This recipe serves 4-6 people as a main course, making it perfect for family dinners or entertaining. The rich, satisfying nature of the dish means a little goes a long way, especially when paired with a simple green salad and crusty bread.
