There’s something incredibly comforting about a bowl of tender potato gnocchi smothered in a luxuriously creamy tomato sauce, and when you add velvety burrata to the mix, you’ve reached pure pasta paradise. With each forkful, you’ll taste the bright sweetness of crushed tomatoes, gently mellowed by a splash of heavy cream, and laced with fragrant dried basil and oregano. It’s like the flavors of an Italian trattoria have been lovingly transported to your very own kitchen. I still remember the first time I tried this dish—it was a rainy Sunday afternoon, and as soon as that burrata started melting into the sauce, it felt like a warm hug in food form. The soft pillows of gnocchi soak up every bit of saucy goodness, making every bite a celebration of textures and tastes.
Whether you’re winding down after a hectic workday or craving an indulgent weekend dinner, this recipe strikes the perfect balance between simple steps and impressive results. There’s no need to wrestle with homemade dough—store-bought potato gnocchi cooks in minutes—so you can focus on building layers of flavor. Start with a sizzling base of olive oil, sweet onions, and garlic; let the crushed tomatoes simmer until they thicken into a rich, red elixir; then swirl in creamy heavy cream for that signature velvety finish. A final flourish of torn burrata transforms the whole dish into something you’ll want to Instagram immediately—if you can resist digging in first! Grab a few fresh basil leaves, a grating of Parmesan, and a good loaf of crusty bread, because this is one plate you’ll want to savor down to the last drop.
KEY INGREDIENTS IN CREAMY TOMATO GNOCCHI WITH BURRATA
Before you dive into cooking, let’s gather the stars of the show. Each ingredient in this dish brings its own magic, from the soft chew of potato gnocchi to the dreamy richness of burrata cheese. These simple pantry staples come together to create a comforting dinner that feels both homey and indulgent.
- Potato gnocchi
These pillowy dumplings act as the perfect sponge, soaking up the creamy tomato sauce with every bite. Their light texture contrasts delightfully with the rich sauce.
- Olive oil
A heart-healthy fat that provides a smooth base for sautéing the onions and garlic, helping to unlock their sweet and savory flavors without overpowering the sauce.
- Onion
Finely chopped onions bring a gentle sweetness and depth to the sauce. When sautéed until translucent, they become melt-in-your-mouth tender and aromatic.
- Garlic
Minced garlic releases its pungent, savory aroma into the olive oil, creating a fragrant backbone that ties all the flavors together.
- Crushed tomatoes
The star of the sauce, crushed tomatoes deliver bright acidity and natural sweetness, forming a robust red base that simmers into pure comfort.
- Heavy cream
This adds a silky, luxurious finish to the tomato sauce, turning a simple marinara into a decadently creamy coating for the gnocchi.
- Dried oregano
A classic Italian herb that infuses the sauce with earthy, slightly floral notes, enhancing the tomato’s natural flavors.
- Dried basil
Herbal and sweet, dried basil complements the oregano and adds a subtle hint of the garden to every spoonful.
- Salt and pepper
Essential seasonings that balance and lift the flavors of the dish. Freshly ground black pepper at the end accentuates the richness.
- Burrata cheese
The crowning glory—its creamy interior oozes into the warm sauce, enriching each bite with luscious, milky goodness.
- Fresh basil leaves
Bright, herbaceous ribbons of flavor and color, they add a fresh finish and aromatic lift when sprinkled on top.
- Grated Parmesan cheese
A nutty, salty garnish that adds an extra layer of savory complexity and a delightful textural contrast.
HOW TO MAKE CREAMY TOMATO GNOCCHI WITH BURRATA
Let’s roll up our sleeves and transform these ingredients into a dinner that feels like a warm embrace. Follow these steps to build a sauce that’s bursting with flavor and coated over perfectly cooked gnocchi, then finish it off with creamy burrata for that show-stopping moment.
1. Bring a large pot of salted water to a rolling boil. Add the potato gnocchi and cook according to the package instructions until they float to the surface, about 2–3 minutes. This floating is your sign that they’re cooked through. Drain the gnocchi and set them aside while you prepare the sauce.
2. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and tender, about 5 minutes, stirring occasionally so it softens evenly.
3. Add the minced garlic to the skillet with the onions and cook for an additional 1–2 minutes, until you can smell that characteristic garlicky fragrance. Be careful not to let it brown too much—you want fragrant garlic, not burned garlic.
4. Pour in the crushed tomatoes, then sprinkle in the dried oregano, dried basil, and season generously with salt and pepper. Stir everything together, then let the mixture simmer gently for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Reduce the heat to low and slowly pour in the heavy cream, stirring constantly to create a uniformly creamy sauce. Continue cooking for another 5 minutes, until the sauce is smooth, slightly thickened, and heated through.
6. Gently fold the cooked gnocchi into the skillet, tossing them gently in the sauce so every pillow gets coated in that luscious, creamy tomato goodness.
7. Tear the burrata into generous pieces and arrange them on top of the gnocchi. The warmth of the sauce will cause the burrata to soften and ooze, creating little pockets of creamy bliss.
8. Remove the skillet from the heat. Garnish with fresh basil leaves and a hearty sprinkle of grated Parmesan cheese just before serving to add aromatic freshness and a salty finish.
SERVING SUGGESTIONS FOR CREAMY TOMATO GNOCCHI WITH BURRATA
This dish already stands on its own as a comforting masterpiece, but a few thoughtful touches can elevate your meal into a special occasion or a cozy weeknight feast. Here are some ideas to make your Creamy Tomato Gnocchi with Burrata feel extra memorable:
- Serve with a crisp mixed greens salad
Toss peppery arugula or baby spinach with a light lemon vinaigrette. The bright acidity and crunchy texture provide a refreshing counterpoint to the creamy gnocchi.
- Offer crusty garlic bread on the side
Warm a baguette or ciabatta, rub with a garlic clove, drizzle with olive oil, and toast until golden. The crunchy bread is perfect for mopping up every last bit of sauce.
- Pair with a chilled glass of Pinot Grigio
The wine’s crisp acidity and notes of green apple cut through the richness of the cream and cheese, making each bite even more delightful.
- Add a spicy finishing touch
Sprinkle a pinch of red pepper flakes or top with a drizzle of chili-infused olive oil to introduce a gentle heat that dances around the creamy tomato flavors.
HOW TO STORE CREAMY TOMATO GNOCCHI WITH BURRATA
Proper storage ensures you can enjoy this comforting meal again without sacrificing flavor or texture. Here’s how to keep your Creamy Tomato Gnocchi with Burrata tasting just as good as the day you made it:
- Refrigeration in an airtight container
Transfer cooled leftovers into a sealed container and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, stirring in a splash of cream or milk to restore the sauce’s silky texture.
- Freeze without the burrata
If you’d like to freeze the gnocchi and sauce, omit the burrata before storing. Place the cooled mixture in a freezer-safe bag or container, removing as much air as possible. Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly, then add fresh burrata.
- Store burrata separately
Keep unused burrata in its original brine in a tightly sealed container in the fridge. Use within 24–48 hours for peak creaminess, and add it to reheated gnocchi just before serving.
- Label and date
Always label your containers with the date you cooked the dish. This simple step helps you track freshness and ensures you savor the gnocchi while it’s at its best.
CONCLUSION
What a journey from pantry staples to a soul-warming dinner masterpiece! We’ve walked through every step of creating this Creamy Tomato Gnocchi with Burrata—from the aromatic sauté of onions and garlic to the velvety swirl of heavy cream and the crowning moment when creamy burrata meets piping-hot gnocchi. Along the way, we explored how each ingredient plays its part, shared tips on serving to make every meal feel special, and covered the best methods for storing your leftovers without losing that freshly-made allure. This recipe is a testament to how a few quality ingredients and simple techniques can come together to create something truly memorable. Once you try this dish, you’ll find yourself coming back to it time and again, whether you’re entertaining friends or craving a cozy solo feast.
Feel free to print this article or save it for later—you’ll want easy access the next time you’re searching for a go-to comfort food that feels both indulgent and effortless. Scroll down to find a handy FAQ section with answers to common questions, and don’t be shy about reaching out in the comments if you have any feedback, questions, or personal twists to share. Did you sneak in extra herbs? Experiment with a splash of white wine in the sauce? Let us know how your version turned out. Happy cooking, and here’s to many more plates of creamy, dreamy gnocchi bliss!
Creamy Tomato Gnocchi with Burrata
Description
This creamy tomato gnocchi with burrata is a velvety experience. Each bite bursts with flavors of fresh herbs and creamy cheese, making it a delightful meal any night of the week.
Ingredients
Instructions
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Bring a large pot of salted water to a boil, and cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
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Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
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Pour in the crushed tomatoes, and add the oregano, basil, salt, and pepper. Stir to combine and let it simmer for about 10 minutes to allow the flavors to meld.
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Lower the heat and slowly stir in the heavy cream, cooking for an additional 5 minutes until the sauce becomes creamy and heated through.
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Gently add the cooked gnocchi to the skillet, tossing to coat them evenly with the creamy tomato sauce.
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Tear the burrata into pieces and place on top of the gnocchi. Allow it to melt slightly, then remove the skillet from the heat.
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Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese before serving.
Note
- Burrata cheese adds a luxurious creaminess that elevates the dish.
- If you prefer a thicker sauce, allow it to simmer a few more minutes before adding the cream.
- Freshly ground black pepper enhances the flavors of the dish when added just before serving.
- To add a spicy kick, consider adding a pinch of red pepper flakes to the sauce.
- This dish pairs beautifully with a crisp side salad and a glass of white wine.
