Last summer, I had this craving for something comforting yet light, you know? The kind of dish that hugs you after a long day but doesn’t leave you feeling heavy. That’s when I whipped up this creamy tomato gnocchi with burrata for the first time. One bite of those pillowy gnocchi swimming in garlicky tomato sauce, topped with that oozy burrata… pure magic. It’s become my go-to gnocchi dinner idea, especially on busy weeknights here in Tétouan where fresh tomatoes are always abundant.
What I love most is how simple it is. No fancy equipment, just a skillet and a pot. The sauce comes together while the gnocchi boils, and that burrata? It melts just enough to coat everything in creamy goodness without overpowering the bright tomatoes. Perfect for a vegetarian tomato eggplant meal twist if you add some grilled eggplant, or keep it classic. Trust me, this recipe with gnocchi will have everyone asking for seconds.
Ingredients for Creamy Tomato Gnocchi with Burrata
Grab these basics from your market, and you’re set for an easy meal with gnocchi.
- 1/4 cup extra-virgin olive oil
- 6 to 8 garlic cloves, peeled and lightly crushed
- 2 pints cherry tomatoes (about 4 cups)
- 1/2 tsp red pepper flakes (optional, for a kick)
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/2 cup heavy cream
- 2 (16-oz) packages potato gnocchi (DeLallo brand recommended)
- 2 (4-oz) balls fresh burrata cheese
- 1/2 cup fresh basil leaves, sliced or torn
How to Make This Gnocchi Dinner
Start the water boiling first thing. Fill a large pot with salted water and set it over high heat. While it heats, warm the olive oil in a big skillet on medium-low. Toss in the garlic cloves, smashed just enough to release their oils. Let them sizzle gently until fragrant, about 2 minutes. Don’t let them brown too much, or they’ll turn bitter.
Crank the heat to medium and dump in the cherry tomatoes. Stir them around now and then, watching as their skins blister and burst, turning jammy and sweet after 10-12 minutes. If the garlic looks like it’s getting too dark, drop the heat back. Season with salt, pepper, and those red flakes if you want a little heat in your dinner gnocchi.
Lower the heat again and pour in the heavy cream. It swirls into the tomatoes, creating this luscious pink sauce that smells incredible. By now, the water should be rolling. Cook the gnocchi per package directions until al dente, about 2-3 minutes. Scoop out 1/2 cup pasta water before draining.
Dump the gnocchi straight into the skillet with that reserved water. Toss everything over medium heat for 2 minutes until the sauce clings glossy to the gnocchi. Stir in most of the basil. Then, tear the burrata into chunks and dot it over the top. Pull the skillet off the heat, letting the residual warmth soften the cheese into melty pools. Scatter extra basil and dig in.
That moment when the burrata hits the hot pasta? Game-changer. The sauce thickens just right, coating each little gnocchi lump perfectly.
Pro Tips for Perfect Gnocchi Recipe with Burrata
- Smash the garlic lightly with the side of your knife to release more flavor without mincing.
- Use cherry tomatoes for natural sweetness; they burst easily into sauce.
- Reserve pasta water religiously – it’s starchy magic for emulsifying the sauce.
- Don’t overcook gnocchi; they turn mushy fast. Al dente is key for this meal with gnocchi.
- Fresh burrata is worth seeking out – the creamy center elevates everything.
Variations on Recipes Gnocchi Dinner Ideas
Make it your own. Add grilled chicken or shrimp for protein. Stir in spinach or roasted eggplant at the end for a vegetarian tomato eggplant meal vibe. Go gluten-free with chickpea gnocchi. For a Moroccan vegetarian dish twist, add cumin and preserved lemon rind to the sauce – nods to local flavors here.
- Spicy: Double the red flakes.
- Cheesy: Swap burrata for fresh mozzarella or feta for a vegetarian lasagna with feta feel.
- Extra veggies: Mushrooms or zucchini sautéed with the garlic.
Troubleshooting Your Dinner Gnocchi
- Sauce too thin? Simmer longer or add more pasta water gradually.
- Gnocchi sticking? More olive oil in the pan.
- Tomatoes not bursting? Poke with a spoon or cover briefly.
- Too acidic? Extra cream or a pinch of sugar balances it.
Ingredient Substitutions
- No burrata? Fresh mozzarella or ricotta salata works.
- Heavy cream swap: Coconut cream for dairy-free.
- Fresh tomatoes scarce? Good quality canned San Marzano, crushed.
- Potato gnocchi out? Cauliflower gnocchi from frozen aisle.
- Basil allergy? Parsley or mint for freshness.
Storage and Serving Suggestions
Leftovers keep in an airtight container in the fridge up to 4 days. Reheat gently on stovetop with a splash of water; add fresh burrata after. Freezes well without cheese up to 3 months. Serve with crusty bread to mop up sauce, a simple green salad, or garlic bread. Pairs great with white wine for gnocchi dinner parties.
Frequently Asked Questions
Can I make creamy tomato gnocchi with burrata ahead?
Prep sauce up to a day ahead, but cook gnocchi fresh for best texture.
Is this recipe vegetarian?
Yes, fully vegetarian and can be vegan with plant-based swaps.
What if I can’t find burrata?
Mozzarella or goat cheese crumbles substitute well.
How spicy is it?
Mild; add more flakes for heat in your gnocchi dinner.
Can I use dried gnocchi?
Fresh or shelf-stable potato gnocchi both work great.
Freezes well?
Yes, sauce and gnocchi freeze; add cheese fresh.
Creamy Tomato Gnocchi with Burrata
Equipment
- Large skillet
- Stock pot
Ingredients
- 1/4 cup extra-virgin olive oil
- 6-8 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
Instructions
- Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and cook until fragrant, about 2 minutes.
- Increase heat to medium, add cherry tomatoes. Cook, stirring occasionally, until tomatoes burst and jammy, 10-12 minutes. Season with salt, pepper, and red pepper flakes if using.
- Reduce heat to medium-low, stir in heavy cream. Boil gnocchi until al dente, reserve 1/2 cup pasta water, drain.
- Add gnocchi and pasta water to skillet. Toss until sauce thickens and glossy, 2 minutes. Stir in most basil. Top with torn burrata and remaining basil.
Notes
- Reserve pasta water for perfect sauce consistency.
- Add burrata at the end for best melt.
- Store leftovers in fridge up to 4 days.
