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This creamy tomato gnocchi with burrata is my secret weapon for busy nights when I crave something luxurious but speedy. With sweet cherry tomatoes, tender gnocchi, silky cream, and dreamy burrata, it is a dish that wins every time with my family.
I fell in love with this recipe after making it for an impromptu Friday get-together one spring. It impressed friends and we now make it whenever tomatoes are extra juicy.
Ingredients
- Extra-virgin olive oil: Adds richness and helps blend flavors Choose a fresh oil for the best taste
- Garlic cloves: The essential base for flavor Look for firm, plump cloves with smooth skin
- Cherry tomatoes: These cook down quickly and bring natural sweetness Ripe and glossy tomatoes mean maximum flavor
- Red pepper flakes: Optional kick Choose a fresh jar for boldest spice
- Kosher salt: Essential for balancing and drawing out flavor Use quality flaky salt if available
- Freshly cracked black pepper: Bright sharpness Grind fresh for the most punch
- Heavy cream: Provides richness and makes the sauce silkier Full-fat cream gives best texture
- Potato gnocchi: Light pillowy pasta The fresher the better I like DeLallo brand for consistency
- Fresh burrata cheese: Melty and creamy center for decadence Get the freshest balls from a good cheese counter
- Fresh basil leaves: Brightens the whole dish Look for vibrant, unbruised leaves and slice right before using
Step-by-Step Instructions
- Bring the Water to a Boil:
- Fill a large pot with water and a good pinch of salt Bring to a rolling boil so the gnocchi cooks evenly and quickly
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium-low warmth Add the crushed garlic cloves Gently cook until soft and fragrant about two minutes making sure it does not brown
- Cook the Tomatoes:
- Increase the heat to medium Drop in the cherry tomatoes Stir occasionally letting them blister and break down for ten to twelve minutes The goal is a jammy sauce If garlic looks like it is browning lower the heat
- Season the Sauce:
- Sprinkle in the red pepper flakes salt and black pepper Mix well so the seasoning is spread through the tomato base
- Add the Cream:
- Turn the heat down to medium-low Pour in the heavy cream Stir gently to create a blushing tomato sauce that is smooth and creamy
- Cook the Gnocchi:
- When water is boiling add the gnocchi Cook according to package instructions usually until they float which means they are ready Scoop out and save half a cup of cooking water before draining rest
- Combine Sauce and Gnocchi:
- Transfer the cooked gnocchi and the reserved pasta water into the skillet with tomato sauce Stir and toss everything together over medium heat for about two minutes This will thicken the sauce and coat the gnocchi luxuriously
- Add Fresh Basil:
- Tear or slice most of the basil leaves and stir them into the pasta right before serving This keeps their flavor fresh and vibrant Hold some back for garnishing
- Finish with Burrata:
- Remove the skillet from heat Gently break the burrata balls into pieces and nestle over the gnocchi Let their creamy centers melt slightly and finish with the remaining basil
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The best part of this dish is definitely the burrata I remember the first time I added it and my kids fought over every last bit of that creamy cheese The memory of everyone laughing over the table together makes me smile every time I make it
Storage Tips
Refrigerate any leftovers in a tightly sealed container They will stay fresh for up to four days For best results do not mix in the burrata until you are ready to eat as it tastes best fresh
Ingredient Substitutions
If you cannot find burrata try substituting with good quality fresh mozzarella It will not have the same ooze but still provides that lovely creamy contrast Gluten-free gnocchi works in place of regular potato gnocchi without any trouble
Serving Suggestions
For a heartier meal top each bowl with a handful of arugula or an extra drizzle of olive oil Crusty bread makes a perfect companion for mopping up the sauce A crisp white wine balances the richness beautifully
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Cultural Context
Gnocchi has long been an Italian comfort food versatile and beloved Burrata is a newer addition to many kitchens but brings a touch of extravagance reminiscent of Southern Italy By making this dish at home you are bringing a little of that tradition right to your table
Recipe Questions
- → What type of gnocchi works best here?
Potato gnocchi delivers the ideal chewy texture. Fresh or shelf-stable varieties can both be used in this dish.
- → Can I use other types of cheese?
Fresh mozzarella or a scoop of ricotta offer creamy alternatives if burrata isn't available, but burrata gives the richest result.
- → How do I make the sauce extra creamy?
Let the heavy cream fully blend into the tomato sauce and stir gently when combining with gnocchi for a silky texture.
- → Is this dish suitable for freezing?
Freeze leftovers without burrata in an airtight container for best quality. Add fresh burrata when reheating.
- → What’s the best way to reheat leftovers?
Warm gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce. Add burrata after reheating.