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Quick Creamy Tomato Gnocchi with Burrata

A warm and creamy bowl of gnocchi in luscious tomato sauce, topped with burrata and fresh basil—ideal for cozy family gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound gnocchi (store-bought or homemade)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes (14 oz)
  • 1/2 cup heavy cream For a lighter version, swap with half-and-half or coconut cream.
  • to taste Salt
  • to taste Pepper
  • 1/4 teaspoon red pepper flakes (optional) For a bit of heat.
  • 1/2 cup grated Parmesan cheese
  • 1 piece burrata cheese ball Should be brought to room temperature before serving.
  • to taste Basil leaves For garnish.

Method
 

Cooking the Gnocchi
  1. Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package instructions, usually about 2-3 minutes until they float. Drain and set aside.
Sautéing Aromatics
  1. In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.
Combining Ingredients
  1. Pour in the crushed tomatoes and let them simmer for 3-4 minutes. Then add the heavy cream, stirring well to combine.
  2. Season your creamy mixture with salt, pepper, and red pepper flakes if you like a little kick.
  3. Add the drained gnocchi to your skillet, mixing gently to coat them evenly in the creamy sauce.
  4. Stir in the Parmesan cheese and let everything heat together for a minute.
Serving
  1. Transfer the gnocchi to serving bowls, topping each with a generous piece of burrata and a sprinkle of fresh basil leaves.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat on the stove over low heat. For longer storage, freeze the gnocchi and sauce separately for up to a month.