Creamy Gnocchi with Tomatoes and Burrata
This creamy tomato gnocchi is made with bright cherry tomatoes, rich burrata, and flaky parmesan cheese to finish. It’s the perfect recipe for family dinner, date night, or dinner for one with leftovers!
If you’re in need of a creamy, delicious, low-effort dinner for the family, this is it! The gnocchi (homemade or pre-packaged) cooks in just a few minutes, and the rest of the dish easily comes together in one pan. The best part of this dish to me is the burrata – it provides a softer, sweeter taste alongside the tart tomatoes that you don’t necessarily get with the gnocchi alone. Topped off with some flaky parmesan and asiago cheeses and a sprinkle of parsley flakes, it really is a stunning dish no matter the occasion!
Here are some more pasta recipes you’ll love: Summer Corn and White Wine Chickpea Pasta, Feta, Spinach, and Marsala Pasta, and Heart Shaped Creamy Beet Pasta for Two.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make this creamy tomato gnocchi with burrata:
- Potato gnocchi
- Olive oil
- Garlic
- Cherry tomatoes
- Heavy cream
- Parsley flakes
- Basil
- Red pepper flakes
- Salt and pepper
- Parmesan cheese
- Burrata
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Use mozzarella. No burrata on hand? Use mozzarella insured – place some thin slices around your pan for the last few minutes of cooking so the cheese gets melty and delicious.
- Add more veggies. If you want to make this dish even heartier (and healthier), add some yummy root veggies or greens.
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
More pasta recipes:
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Creamy Gnocchi with Tomatoes and Burrata
Ingredients
- 1 package potato gnocchi
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 pint cherry tomatoes
- ½ cup heavy cream
- 2 tsp parsley flakes
- 2 tsp dried basil
- 1 tsp red pepper flakes
- 1 ball burrata room temp
- parmesan cheese for garnish
- salt and pepper to taste
Instructions
- Boil a pot of water for your gnocchi, but don't start cooking them just yet.
- In a large pan, heat olive oil and garlic on low heat for a few minutes until garlic browns slightly.
- Add in cherry tomatoes and cook for about 10 minutes until they break down slightly (if you have to start crushing them a bit, go for it!).
- Start boiling your gnocchi and set aside until your sauce is almost done.
- Pour heavy cream into your tomatoes, then add your seasonings and stir well.
- Cook on medium-low heat for a few minutes until thickened – you can add a dash of flour if needed.
- Add in your strained gnocchi and fold until coated evenly.
- Cut your burrata ball into pieces and place in the pan, or on top of individual servings.
- Top with parmesan and enjoy!
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