Creamy Tomato Gnocchi with Burrata Ready in 30 Minutes

This 30-Minute Creamy Tomato Gnocchi with Burrata is a quick and delicious vegetarian dish, perfect for busy weeknights.

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 600

For the Sauce

2 tablespoons extra-virgin olive oil Adds richness and flavor. Substitute with any light cooking oil.
6-8 cloves garlic Provides aromatic flavor. Use minced garlic if fresh is unavailable.
2 pints cherry tomatoes Adds freshness and sweetness. Substitute with canned diced tomatoes if needed.
1/2 teaspoon red pepper flakes Provides a hint of heat. Omit for a milder dish.
1 teaspoon kosher salt Enhances overall flavor.
1/2 teaspoon freshly cracked black pepper Delivers spice and depth.
1/2 cup heavy cream Makes the sauce rich and creamy.
1/2 cup fresh basil leaves Provides freshness and brightness.

For the Gnocchi

2 packages potato gnocchi The heart of this dish; gluten-free alternatives are available.

For the Topping

Step-by-Step Instructions

Fill a large pot with water, add kosher salt, and bring it to a boil over high heat.
Heat olive oil in a large skillet over medium-low heat. Add minced garlic and sauté for about 2 minutes.
Increase the heat to medium and add halved cherry tomatoes to the skillet. Cook for 10-12 minutes.
Season tomatoes with salt, black pepper, and red pepper flakes if desired. Stir in heavy cream and simmer.
Add gnocchi to boiling water and cook for 2-3 minutes. Reserve some cooking water, then drain.
Add drained gnocchi to the skillet with the creamy tomato sauce and toss to coat.
Stir in fresh basil leaves, reserving a few for garnish.
Serve in bowls, top with torn burrata, and garnish with reserved basil leaves.

Ensure to save some cooking water to adjust the sauce's consistency if needed.