Creamy Tomato Gnocchi 30 Min (Printable Recipe)
Cozy gnocchi tossed in creamy tomato sauce, topped with burrata—great for those times you need something filling but quick.
# Ingredients You'll Need:
→ Main Ingredients
01 -
15 g fresh basil leaves, torn or cut up
02 -
225 g burrata cheese, fresh (2 balls)
03 -
900 g potato gnocchi
04 -
120 ml heavy cream
05 -
0.5 teaspoon freshly cracked black pepper
06 -
1 teaspoon kosher salt
07 -
0.5 teaspoon red pepper flakes, if you want some heat
08 -
900 g cherry tomatoes
09 -
6 to 8 garlic cloves, peeled and slightly crushed
10 -
60 ml extra-virgin olive oil
# Steps to Follow:
01 -
Tear apart the burrata and scatter it on top of the gnocchi. Pull the skillet off the burner, then throw on the basil you saved earlier.
02 -
Toss the cooked gnocchi and set-aside pasta water into that skillet filled with tomato sauce. Gently stir them together for around two minutes. Let the sauce get nice and thick and shiny. Most of the basil goes in now, but hang onto a little for later.
03 -
Once the water’s really boiling, dump in the gnocchi and let them cook till they’re just right—go by the package directions. Scoop out 120 ml of pasta water, then drain everything.
04 -
Turn the heat under the skillet down to medium-low. Pour in the heavy cream and stir things up so it all mixes well.
05 -
Crank the heat up to medium and throw in your cherry tomatoes. Stir every now and then and let them cook for about 10 to 12 minutes. Wait for them to burst and turn soft and jammy. If your garlic looks like it’s burning, turn the heat down. Mix in salt, black pepper, and a bit of chili flakes if you like things spicy.
06 -
Pop the garlic into your hot oil and let it hang out just till it starts to smell amazing—takes about two minutes. Don’t let it turn brown though.
07 -
Fill a big pot with water and salt, and get it boiling. While you’re waiting, warm olive oil in a big skillet over a medium-low flame.
# Extra Tips:
01 -
If you're reheating leftovers, throw on the burrata after warming so it stays creamy on top.
02 -
Put any extras in a sealed container in the fridge. They'll keep for up to four days.
03 -
Skip the burrata if you want to freeze it. Let the gnocchi cool first, then stash in a freezer-safe container for up to three months.