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–+ servings
Minute Creamy Tomato Gnocchi with Burrata

30 Minute Creamy Tomato Gnocchi with Burrata Bliss

This Minute Creamy Tomato Gnocchi with Burrata is a quick and indulgent Italian dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons extra-virgin olive oil Adds richness and flavor; substitute with any neutral oil if unavailable.
  • 6-8 cloves garlic peeled and lightly crushed; use garlic powder if fresh is not available.
  • 2 pints cherry tomatoes Creates a fresh, sweet sauce; can substitute with canned tomatoes if fresh are out of season.
  • 1/2 teaspoon red pepper flakes optional; omit for a milder dish or replace with fresh chili.
  • 1 teaspoon kosher salt Enhances overall flavor; sea salt can be used as an alternative.
  • 1/2 teaspoon freshly cracked black pepper Provides seasoning and a hint of spice; white pepper can be substituted.
  • 1/2 cup heavy cream Contributes to the creamy sauce texture; substitute with half-and-half or a plant-based cream for a lighter option.
For the Gnocchi
  • 2 packages potato gnocchi 16 oz each; gluten-free gnocchi can be used for a gluten-free variant.
For Topping
  • 2 balls fresh burrata cheese 4 oz each; can be replaced with mozzarella for a firmer texture.
  • 1/2 cup fresh basil leaves sliced or torn; dried basil can be used in a pinch but will be less aromatic.

Equipment

  • Large pot
  • Skillet
  • Colander

Method
 

Step-By-Step Instructions
  1. Start by bringing a large pot of salted water to a rolling boil over high heat.
  2. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-low heat. Add 6-8 peeled and lightly crushed garlic cloves, cooking them for about 2 minutes or until fragrant.
  3. Increase the skillet's heat to medium and add 2 pints of cherry tomatoes. Sauté for about 10-12 minutes until the tomatoes break down.
  4. Stir in ½ teaspoon of red pepper flakes, 1 teaspoon of kosher salt, and ½ teaspoon of freshly cracked black pepper. Pour in ½ cup of heavy cream, let simmer gently for about 2 minutes.
  5. Add 2 packages (16 oz each) of potato gnocchi to the boiling pot of salted water. Cook as per package instructions, usually around 2-3 minutes.
  6. Carefully transfer the cooked gnocchi to the skillet with the sauce, pouring in the reserved ½ cup of cooking water. Toss everything together over medium heat for about 2 minutes.
  7. Remove the skillet from heat and gently stir in ½ cup of sliced or torn fresh basil leaves and tear 2 balls of fresh burrata cheese into pieces.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 15gFat: 30gSaturated Fat: 18gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave.

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