Description
This Creamy Tomato Gnocchi with Burrata is a comforting and flavorful Italian-inspired dish featuring pillowy gnocchi tossed in a rich tomato cream sauce, accented with fresh basil and topped with luxurious burrata cheese. It’s an easy one-pan meal perfect for a quick weeknight dinner or a special occasion, combining classic pantry ingredients with fresh herbs for a taste of Italy at home.
Ingredients
Scale
Main Ingredients
- 1/4 cup Extra-Virgin Olive Oil
- 8 Garlic Cloves, minced
- 1 (28-ounce) can Whole Tomatoes
- 1 teaspoon Salt (for sauce)
- 1/2 teaspoon Salt (for pasta water)
- 1/2 to 1 teaspoon Red Pepper Flakes
- 2/3 cup Heavy Cream
- 2 (16-ounce) packages Gnocchi
- 1/3 cup Fresh Basil Leaves, chopped
- 8 ounces Fresh Burrata or Fresh Mozzarella
Optional Ingredients
- 1/2 cup Parmigiano Reggiano Cheese, freshly grated
- 1 cup Baby Spinach
Instructions
- Heat the olive oil and garlic: Start by heating a large skillet over medium heat. Add the olive oil and minced garlic. Cook the garlic for about 1 minute, stirring frequently to prevent burning. Prepare the tomatoes before the garlic finishes cooking to add immediately.
- Add tomatoes and seasonings: Pour in the whole canned tomatoes along with 1 teaspoon salt, red pepper flakes (1/2 to 1 teaspoon), and break up the tomatoes with a spoon or kitchen shears. You can puree the tomatoes beforehand if you prefer a smoother sauce. Let the sauce simmer gently.
- Boil the gnocchi: While the sauce simmers, bring a large pot of water to a rolling boil. Generously salt the water (about 1/2 teaspoon salt). Add the gnocchi and cook according to package instructions, usually about 2 minutes, until they float to the surface. Reserve about 2/3 cup of the pasta cooking water, then drain the gnocchi and set aside.
- Adjust the sauce consistency: Add 1/2 to 2/3 cup of the reserved pasta water to the simmering tomato sauce to loosen it up and enhance the texture. Continue simmering the sauce for 10 to 15 minutes to let flavors meld.
- Finish the sauce: Stir in 2/3 cup heavy cream and the chopped fresh basil leaves. Taste the sauce and adjust the seasoning as needed with additional salt or pepper.
- Toss gnocchi with sauce: Add the cooked gnocchi into the sauce, gently folding them so they are completely coated with the creamy tomato sauce. If using, add 1 cup baby spinach at this stage to wilt slightly in the sauce.
- Serve with cheese: Sprinkle with freshly grated Parmigiano Reggiano if desired, and top the dish with torn pieces of fresh burrata or mozzarella cheese just before serving.
Notes
- You can substitute canned whole tomatoes with fresh grape or cherry tomatoes for a fresher sauce.
- Adding baby spinach during the final cooking step adds extra color and nutrition.
- Use burrata for a rich, creamy texture or fresh mozzarella for a lighter cheese topping.
- For a smoother sauce, puree the canned tomatoes before cooking.
- Be careful not to overcook garlic to avoid bitterness.
