Creamy Tomato Gnocchi Burrata

This creamy tomato gnocchi with burrata has been my quick-fix dinner solution for those hectic weeknights when I crave something indulgent without the fuss. The pillowy gnocchi combined with burst cherry tomatoes and creamy burrata creates a restaurant-worthy dish that comes together in just 30 minutes.

I first made this recipe when unexpected dinner guests arrived and I needed something impressive with what I had on hand. The dish received such rave reviews that it's now my go-to when I want to impress without spending hours in the kitchen.

Ingredients

• Extra virgin olive oil: forms the flavorful base try to use a good quality one for best results
• Garlic cloves: lightly crushed to release their aromatics without burning
• Cherry tomatoes: that burst and create the jammy sauce choose ripe ones for sweetness
• Red pepper flakes: add a gentle heat that balances the creamy elements completely optional
• Kosher salt: enhances all the flavors use this rather than table salt for better taste
• Black pepper: freshly cracked provides the best peppery bite
• Heavy cream: creates the silky texture that coats each gnocchi
• Potato gnocchi: DeLallo brand works exceptionally well with this sauce
• Fresh burrata cheese: the star ingredient that adds incredible creaminess
• Fresh basil leaves: bring brightness and color to the finished dish

Step-by-Step Instructions

Prepare Your Water:

Set a large pot of generously salted water to boil. The water should taste like the sea to properly flavor the gnocchi while cooking.

Create The Garlic Oil:

Heat olive oil in a large skillet over medium low heat and add your crushed garlic cloves. Cook them gently for about 2 minutes until they become fragrant but not browned. This infuses the oil with deep garlic flavor.

Cook The Tomatoes:

Increase the heat to medium and add all your cherry tomatoes to the skillet. Cook them for 10 to 12 minutes stirring occasionally until most have burst and created a jammy consistency. Watch your garlic carefully during this process if it starts to darken too much reduce your heat.

Add The Cream:

Once your tomatoes have broken down into a sauce reduce the heat to medium low and pour in the heavy cream stirring to incorporate. The sauce will take on a beautiful orange hue.

Cook The Gnocchi:

When your water reaches a rolling boil add the gnocchi and cook according to package instructions until they float to the surface typically 2 to 3 minutes. Before draining reserve half a cup of the starchy pasta water.

Finish The Sauce:

Transfer your cooked gnocchi directly to the skillet with the tomato cream sauce. Add the reserved pasta water and toss continuously for about 2 minutes. The starchy water helps the sauce cling to the gnocchi and creates a glossy finish.

Add Fresh Herbs:

Stir most of the fresh basil into the hot gnocchi saving some for garnish. The heat will release the basil's aromatic oils.

Top With Burrata:

Remove the skillet from heat and tear the burrata balls into pieces distributing them evenly over the hot gnocchi. The residual heat will slightly melt the cheese without completely liquefying it.

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The burrata is truly the magic ingredient in this recipe. The first time I served this to my Italian grandmother she was speechless then asked for the recipe immediately. Coming from someone who rarely uses recipes this was the ultimate compliment.

Make It Ahead

This dish works beautifully as a prepare ahead meal. You can make the tomato sauce up to two days in advance and store it in the refrigerator. When ready to serve simply reheat the sauce gently on the stovetop cook your gnocchi fresh and finish with the cream basil and burrata. This method actually allows the flavors in the sauce to develop even more deeply.

Ingredient Substitutions

If burrata is unavailable fresh mozzarella makes a good substitute though it lacks the creamy center of burrata. For a dairy free version try using coconut cream instead of heavy cream and omit the burrata or replace it with a dollop of dairy free ricotta. You can also swap the potato gnocchi for cauliflower gnocchi to make this dish lower in carbohydrates though the texture will be slightly different.

Serving Suggestions

This gnocchi dish pairs wonderfully with a simple arugula salad dressed with lemon and olive oil to cut through the richness. For a complete Italian inspired meal serve with garlic bread for soaking up the extra sauce. A crisp white wine like Pinot Grigio or a light Chardonnay complements the creamy tomato flavors perfectly. For a more substantial meal add grilled chicken or shrimp on the side.

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Italian Connection

Gnocchi has been a staple in Italian cuisine since Roman times originally made from semolina dough mixed with eggs. The potato version we know today became popular after potatoes were introduced to Europe in the 16th century. This dish combines traditional Italian techniques like reducing tomatoes into a sauce with modern ingredients like burrata which originated in Puglia in the early 20th century. The combination honors Italian culinary traditions while creating something uniquely satisfying.

Frequently Asked Questions

→ How can I make this dish spicier?

Add extra red pepper flakes or a dash of hot sauce to the tomato sauce for more heat.

→ Can I use store-bought gnocchi?

Yes, store-bought gnocchi works perfectly for this dish. Choose high-quality brands for the best results.

→ How long will leftovers last?

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently without burrata for the best texture.

→ What can I substitute for burrata?

You can use mozzarella or ricotta for a similar creamy element, though burrata offers a unique texture and flavor.

→ Can this dish be frozen?

Yes, freeze the gnocchi and tomato sauce (without the burrata) for up to 3 months. Thaw before reheating and add fresh burrata when serving.