Description
This 30 Minute Creamy Tomato Gnocchi with Burrata is a comforting and easy-to-make Italian-inspired dish. Featuring pillowy gnocchi simmered in a luscious tomato cream sauce infused with garlic, herbs, and a touch of spice, it is finished with creamy burrata cheese and fresh basil. Perfect for a delicious weeknight dinner that feels indulgent yet comes together quickly.
Ingredients
Scale
For the Sauce
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
For the Gnocchi
- 1 package (16 ounces) gnocchi
For Garnish
- 4 ounces burrata cheese
- 1/4 cup fresh basil, chopped
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium heat to create a flavorful base for the sauce.
- Sauté onion: Add the diced onion and cook for 3-4 minutes until softened and translucent, developing sweetness that enhances the sauce.
- Cook garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Add tomatoes: Pour in the canned diced tomatoes with their juices and stir to combine everything thoroughly.
- Add liquids and paste: Mix in the vegetable broth, heavy cream, and tomato paste, stirring until the paste dissolves completely into the sauce.
- Season the sauce: Sprinkle in the dried basil, dried oregano, red pepper flakes, salt, and black pepper and stir well to evenly distribute the flavors.
- Simmer: Bring the sauce to a gentle simmer and cook for 5-7 minutes to thicken and let flavors meld beautifully.
- Cook gnocchi: Meanwhile, cook the gnocchi according to package instructions—usually boiling for 2-3 minutes until they float to the surface, indicating doneness.
- Combine gnocchi and sauce: Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the simmered tomato sauce.
- Coat gnocchi: Gently stir the gnocchi into the sauce, ensuring each piece is well coated in the creamy tomato mixture.
- Add burrata cheese: Tear the burrata into chunks and fold it into the sauce carefully, allowing it to melt slightly and create creamy pockets.
- Final simmer: Continue cooking for another 2-3 minutes until the burrata softens and the sauce becomes luxuriously creamy.
- Adjust seasoning: Taste the dish and add more salt or pepper if needed to balance the flavors perfectly.
- Finish with basil: Remove the skillet from heat, then stir in the fresh chopped basil to add brightness and a fresh herbal note.
- Serve: Plate the gnocchi immediately, optionally garnished with extra basil for a vibrant finish.
Notes
- For a lighter option, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- If burrata is unavailable, fresh mozzarella can be used but will offer a different texture.
- Red pepper flakes can be adjusted or omitted depending on your preferred spice level.
- Using fresh herbs instead of dried will add a fresher flavor, just add them at the end to preserve their brightness.
- Cook gnocchi just until they float to avoid them becoming mushy in the sauce.
