30 Minute Creamy Tomato Gnocchi (Print-Friendly Version)
Comforting gnocchi in a creamy tomato sauce with burrata, perfect for a quick satisfying meal.
# What You Need:
→ Main Ingredients
01 -
60 ml extra-virgin olive oil
02 -
6 to 8 garlic cloves, peeled and lightly crushed
03 -
900 g cherry tomatoes
04 -
0.5 teaspoon red pepper flakes (optional)
05 -
1 teaspoon kosher salt
06 -
0.5 teaspoon freshly cracked black pepper
07 -
120 ml heavy cream
08 -
900 g potato gnocchi
09 -
225 g fresh burrata cheese (2 balls)
10 -
15 g fresh basil leaves, sliced or torn
# How to Make It:
01 -
Bring a large pot of salted water to a full boil. Meanwhile, heat olive oil in a large skillet over medium-low heat.
02 -
Add garlic cloves to the skillet and cook gently until fragrant, about 2 minutes. Avoid browning.
03 -
Increase skillet to medium heat. Add cherry tomatoes and cook, stirring occasionally, until most tomatoes break down and become jammy, about 10 to 12 minutes. If garlic begins to burn, lower heat. Season with red pepper flakes, kosher salt, and black pepper.
04 -
Reduce skillet to medium-low heat and stir in heavy cream, mixing well to combine.
05 -
Once water boils, add gnocchi and cook according to package instructions until al dente. Reserve 120 ml pasta cooking water and drain the gnocchi.
06 -
Transfer cooked gnocchi and reserved pasta water into the skillet with tomato sauce. Toss gently for about 2 minutes, until sauce thickens and turns glossy. Stir in most of the basil, saving some for garnish.
07 -
Break burrata into pieces and distribute evenly over the gnocchi. Remove skillet from heat and garnish with reserved fresh basil.
# Important Notes:
01 -
For best texture, add burrata after reheating rather than cooking it into the sauce.
02 -
Store leftovers refrigerated in an airtight container for up to four days.
03 -
To freeze, omit burrata and freeze cooled gnocchi in a suitable container for up to three months.