30 Minute Creamy Tomato Gnocchi with Burrata
This 30 Minute Creamy Tomato Gnocchi recipe is easy enough for weeknights, yet impressive enough for entertaining. Made with 7 simple, fresh ingredients, it’s sure to become a family favorite.
Ingredients
- ⅓ cup extra-virgin olive oil
- 8 garlic cloves, peeled and lightly crushed
- 2 pints cherry tomatoes
- ½ tsp. red pepper flakes (optional)
- 1 tsp. kosher salt
- ½ tsp. freshly cracked black pepper
- ½ cup heavy cream
- 2 (16-oz. packages) potato gnocchi (I like DeLallo brand)
- 2 (4-oz.) balls fresh burrata cheese
- ½ cup fresh basil leaves, sliced or torn
Instructions
- Start by bringing 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 3 minutes.Increase heat to medium and add tomatoes. Cook, stirring occasionally, until at least half the tomatoes break down and become jammy, about 10 minutes. Season with red pepper flakes (if using), salt, and black pepper.Reduce heat to medium-low and stir in heavy cream. (Note: if you prefer a creamier, saucier pasta sauce, feel free to add an additional ¼ cup heavy cream.)
- When the water comes to a boil, add gnocchi and cook according to package instructions until al dente. Reserve ½ cup pasta cooking water and drain remaining.Transfer cooked gnocchi and reserved pasta water to skillet with 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 pasta. Remove skillet from heat and garnish with reserved basil.
Notes
- To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
- To Reheat. Rewarm gently in the microwave or on the stovetop.
- Do not heat burrata, if possible. It’s best to add the burrata after the dish is warm.
- To Freeze. This is a fantastic freezer meal! Simply freeze leftovers (without burrata) in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
