Bookmark
When I want something fancy in a rush, I whip up this cozy tomato gnocchi loaded with burrata cheese. Creamy sauce, tangy tomatoes, and puffy gnocchi come together for a fast dinner that feels super special. My family can't get enough of it on those jam-packed nights.
I didn’t believe how tasty this was until I threw it together for a last-minute Friday hangout one spring. It was such a hit, my friends ask for it any time cherry tomatoes come into season.
Mouthwatering Ingredients
- Fresh basil leaves: Sprinkle these at the end for a punch of color and flavor Only use ones that look perky and green
- Fresh burrata cheese: This super creamy cheese melts right in, making every forkful rich Grab a fresh one from a good deli if you can
- Potato gnocchi: Little dumplings that cook up light and fluffy Get them as fresh as possible Try DeLallo if you spot it
- Heavy cream: Adds velvety smoothness and makes the sauce dreamy Go with the real, full-fat stuff for top texture
- Freshly cracked black pepper: Use your grinder for sharp heat and best taste
- Kosher salt: Helps boost all the other flavors and adds a nice finish Flaky salt is great if you have it
- Red pepper flakes: For as much zing as you’re in the mood for Make sure yours is fresh for the biggest kick
- Cherry tomatoes: Sweet and juicy and perfect for a quick pan sauce The riper and shinier, the tastier
- Garlic cloves: You’ll start here for that base flavor Pick out nice plump bulbs without spots
- Extra-virgin olive oil: This brings everything together and adds richness Use the freshest bottle you’ve got
Simple How-To
- Finish with Burrata:
- Take your skillet off the heat Gently rip apart the burrata and scatter it over the gnocchi Let it melt in and hit with the last of your basil
- Add Fresh Basil:
- Tear up your basil most of it anyway and stir it through right before dishing out Save a bit for the top so it looks fresh
- Combine Sauce and Gnocchi:
- Scoop the gnocchi and some pasta water over to your sauce Stir it all around for a couple minutes over medium until the sauce is nice and glossy
- Cook the Gnocchi:
- When your water is rolling add the gnocchi Wait for them to bob up once they’re floating they’re done Don’t forget to grab half a cup of the water before draining
- Add the Cream:
- Drop the heat to medium-low Pour in your cream and give it a gentle swirl Now your tomato sauce should look silky and blush-colored
- Season the Sauce:
- Add red pepper flakes, salt, and grind in some black pepper Mix it all up so every bite gets full flavor
- Cook the Tomatoes:
- Crank the heat to medium Toss in your tomatoes Stir here and there for about 10 to 12 minutes Let them get jammy and saucy If the garlic starts to get too brown, lower the heat
- Sauté the Aromatics:
- Warm olive oil in a big pan over medium-low Throw in squished garlic Cook gently until it softens and smells great, about two minutes—don’t let it brown
- Bring the Water to a Boil:
- Pour water into a big pot and throw in a big pinch of salt Boil it hard so the gnocchi will cook up nice and quick
Bookmark
Burrata totally steals the show here. That first time I added it my kids nearly wrestled for that gooey middle. We’ve had plenty of laughs (and a little friendly fighting) over burrata at the table—makes every meal a warm memory for me.
Keeping It Fresh
Pop leftovers in a tight container in the fridge They’ll keep well for four days For best flavor, leave the burrata off until you’re ready to eat since it tastes best freshly added
Swap Suggestions
If burrata is tough to track down, use fresh mozzarella instead—it won’t ooze as much but gives you creamy goodness. And you can swap in gluten-free gnocchi too. It cooks up just as nicely.
Ways to Serve
Want to make it more filling? Add a handful of arugula on top or more olive oil Crusty bread soaks up the sauce perfectly And a crisp white wine cuts through the creaminess in the very best way
Bookmark
Origins and Story
Gnocchi’s been a comfort staple across Italy for ages, morphing with what folks have on hand. Burrata is the newer superstar, hailing from the south, bringing a fancy twist to classic dishes. Putting them together at home means you get a bit of that old-school Italian coziness every bite.
Frequently Asked Questions About Recipes
- → Which gnocchi should I grab for this?
Potato gnocchi gives you that perfect chew. Both the kind in the fridge section and the shelf-stable packs work fine.
- → Is there a cheese I can swap for burrata?
If burrata’s missing from the fridge, try fresh mozzarella or dollop on some ricotta. Burrata’s still the most indulgent though.
- → Tips for making the sauce super creamy?
Wait until the cream fully mixes into your tomato sauce. Gently toss with gnocchi so you end up with silky results.
- → Can I stash this meal in the freezer?
Stick leftovers in a sealed container without the burrata for freezing. Put on fresh burrata once you reheat it.
- → How should I heat up any leftovers?
Warm it slowly on the stove or zap in the microwave, and splash in water if the sauce’s too thick. Save the burrata for after it’s hot.