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30-Minute Creamy Tomato Gnocchi with Burrata

Pillowy potato gnocchi in rich tomato cream sauce topped with fresh burrata cheese, ready in just 30 minutes for the ultimate comfort meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Gnocchi and Sauce
  • 2 pounds fresh potato gnocchi
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic minced
  • 0.25 tsp red pepper flakes optional
  • 1 can (28 oz) whole San Marzano tomatoes crushed by hand
  • 0.5 cup heavy cream
  • 1 tsp salt or to taste
  • 0.5 tsp freshly ground black pepper
  • 2 tbsp fresh basil leaves torn
  • 0.5 cup Parmigiano-Reggiano cheese freshly grated
For Serving
  • 8 oz fresh burrata cheese at room temperature
  • fresh basil leaves for garnish
  • extra Parmigiano-Reggiano for serving
  • freshly cracked black pepper
  • extra virgin olive oil for drizzling

Equipment

  • Large pot
  • Large skillet or wide saucepan
  • Colander
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to boil. The water should taste like the sea for properly seasoned gnocchi.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cook 30-60 seconds until fragrant.
  3. Add crushed tomatoes with juices to skillet. Season with salt and pepper. Simmer 10-12 minutes until sauce reduces slightly.
  4. Add gnocchi to boiling water. Fresh gnocchi will float in 2-3 minutes when done. Reserve 1/2 cup pasta water before draining.
  5. Reduce heat to low and slowly stir heavy cream into tomato sauce. The sauce should turn coral colored.
  6. Add cooked gnocchi and torn basil to sauce. Fold gently, adding pasta water if needed for desired consistency.
  7. Remove from heat and stir in half the Parmigiano-Reggiano cheese. The residual heat will melt the cheese.
  8. Transfer to serving bowls. Tear burrata into pieces and distribute over hot gnocchi so it begins to melt.
  9. Garnish with fresh basil, remaining cheese, black pepper, and drizzle with olive oil before serving.

Notes

For best results, use fresh gnocchi from the refrigerated section. Burrata should be at room temperature for optimal melting. Add cream slowly to prevent curdling.