30-Minute Creamy Tomato Gnocchi with Burrata – A Weeknight Dream

When comfort food meets elegance, the result is nothing short of magical — and this Creamy Tomato Gnocchi with Burrata is exactly that. Imagine tender potato gnocchi coated in a luscious, velvety tomato cream sauce, crowned with a ball of soft burrata that melts into the dish like a dream. It’s rich yet fresh, hearty yet light — the perfect weeknight dinner that tastes straight out of an Italian bistro.

In just 30 minutes, you can transform simple pantry staples into a restaurant-worthy meal. This dish is everything cozy cooking should be: creamy, saucy, and full of flavor, all while being effortless enough to make after a long day.

The star here is the burrata — its creamy center blends with the tomato sauce to create an ultra-smooth, indulgent finish. Paired with the pillowy gnocchi, it’s pure comfort in every bite.

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Ingredients:

• 16 ounces potato gnocchi (store-bought or homemade)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (14 ounces) crushed tomatoes
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 ball fresh burrata cheese
• Fresh basil leaves, for garnish
• 1 tablespoon butter (optional, for richness)

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Instructions:

1. Cook the Gnocchi:
   Bring a pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2–3 minutes. Drain and set aside.
2. Sauté Aromatics:
   In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook until fragrant, about 30 seconds.
3. Make the Sauce:
   Add crushed tomatoes, Italian herbs, salt, pepper, and red pepper flakes. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
4. Add the Cream and Cheese:
   Stir in heavy cream and Parmesan cheese. Let the sauce simmer for another 3–5 minutes until creamy and smooth. Add butter if you want extra richness.
5. Toss in the Gnocchi:
   Add the cooked gnocchi to the sauce, tossing gently to coat every piece in the creamy tomato goodness.
6. Plate and Top with Burrata:
   Divide the creamy gnocchi into bowls. Gently place a burrata ball on top of each serving.
7. Garnish and Serve:
   Finish with a drizzle of olive oil, fresh basil leaves, and a sprinkle of extra Parmesan. Serve immediately while the burrata melts into the sauce.

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Tips & Tricks:

• For a lighter version: Use half-and-half or coconut cream instead of heavy cream.
• Make it spicy: Add more red pepper flakes or a dash of Calabrian chili paste.
• Enhance the flavor: Deglaze the pan with a splash of white wine after sautéing the onions for extra depth.
• Vegan twist: Use plant-based cream and vegan mozzarella instead of burrata.
• Make it ahead: Prepare the sauce in advance and cook gnocchi fresh when ready to serve.

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Variations:

• Tomato Basil Burrata Gnocchi: Add fresh cherry tomatoes and extra basil for a summery twist.
• Spinach Tomato Gnocchi: Stir in a handful of spinach before adding the gnocchi for added greens.
• Gnocchi al Forno: Transfer the coated gnocchi to a baking dish, top with mozzarella, and broil until bubbly and golden.
• Smoky Version: Add a pinch of smoked paprika for a subtle, earthy depth.

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Serving Suggestions:

Serve this dish with a simple side salad of arugula and lemon vinaigrette to balance the richness. A piece of crusty garlic bread or warm focaccia makes the perfect companion for soaking up that irresistible sauce.

Pair with a glass of chilled white wine, like Pinot Grigio or Sauvignon Blanc, to cut through the creamy texture beautifully.

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Storage Information:

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of cream or milk to loosen the sauce and warm gently over low heat. Burrata is best added fresh when serving, so store it separately if possible.

This dish doesn’t freeze well due to the cream and cheese, so enjoy it fresh for the best flavor and texture.

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FAQ:

Can I use homemade gnocchi?
Absolutely! Homemade gnocchi works wonderfully — just be sure to handle it gently when stirring.

What can I use instead of burrata?
Mozzarella balls, ricotta, or even a dollop of mascarpone make great substitutes.

Can I add vegetables?
Yes! Spinach, roasted red peppers, or sun-dried tomatoes all work beautifully.

How can I make it dairy-free?
Use coconut cream and a dairy-free cheese alternative for a creamy, vegan version.

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History / Fun Facts:

Did you know that gnocchi dates back to Roman times? These little dumplings were originally made with semolina dough before potatoes were introduced to Italy. Today, they’re a staple comfort food across regions — each with its own twist.

Pairing gnocchi with a creamy tomato sauce and burrata is a more modern creation, combining traditional flavors with luxurious creaminess. Burrata, originally from Puglia, Italy, was invented as a way to use up leftover mozzarella curds — and thank goodness it was, because it’s now one of Italy’s most beloved cheeses!

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A Cozy Story from the Kitchen

I first made this Creamy Tomato Gnocchi with Burrata on a chilly evening when I wanted something warm and indulgent but didn’t want to spend an hour in the kitchen. As the tomato sauce simmered and the cream swirled in, the kitchen filled with that rich, buttery aroma that instantly felt like a hug.

The moment I placed the burrata on top and watched it melt into the sauce, I knew I had something special. A sprinkle of basil, a drizzle of olive oil — and suddenly, dinner felt like a celebration. This recipe has since become my go-to for cozy nights or when I need to impress guests with minimal effort.