30-Minute Creamy Tomato Gnocchi with Burrata
A quick and delicious meal featuring creamy sauce, tender gnocchi, and sweet cherry tomatoes, perfect for busy weeknights.
Ingredients
For the sauce
- 1/4 cup extra-virgin olive oil
- 6 to 8 cloves garlic, 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
For the gnocchi
- 2 packages 16-oz. potato gnocchi (I like DeLallo brand)
For the finishing touch
- 2 balls fresh burrata cheese (4-oz. each)
- 1/2 cup fresh basil leaves, sliced or torn
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Heat olive oil in a large skillet over medium-low.
- Add garlic and cook until fragrant, about 2 minutes.
- Increase heat to medium and add tomatoes. Cook, stirring occasionally, until most of the tomatoes break down and become jammy, about 10 to 12 minutes.
- Season with red pepper flakes (if using), salt, and black pepper. Reduce heat to medium-low and stir in heavy cream.
Cooking
- When the water comes to a boil, add gnocchi and cook according to package instructions until al dente.
- Reserve 1/2 cup of pasta cooking water and drain the remaining.
- Transfer cooked gnocchi and reserved pasta water to the skillet with the tomato sauce and toss continuously until the sauce is thickened and glossy, about 2 minutes.
- Stir in fresh basil, reserving some for garnish.
- Break burrata balls into pieces and disperse evenly over the pasta.
- Remove skillet from heat and garnish with reserved basil.
Notes
This dish is fabulous on its own but pairs beautifully with a simple side salad or crusty garlic bread. For a lighter option, consider serving it alongside steamed vegetables or a fresh arugula salad with lemon vinaigrette.