The creamy sauce in this dish isn’t just any sauce—it’s a velvety blend of tomatoes, garlic, and a touch of Italian herbs, all simmered to perfection. The tomatoes bring a beautiful balance of sweet and tangy flavors that meld together wonderfully as they cook down. The creaminess that follows is like a comforting hug for your taste buds, wrapping each gnocchi in a luscious layer of flavor. And then, just when you think it can’t get any better, the burrata adds a luxurious richness that takes the dish to a whole new level. The soft, creamy center of the burrata oozes out as you break through the outer layer, adding that perfect, silky texture that pairs so well with the pillowy gnocchi. Each bite is a little piece of heaven—warm, comforting, and utterly satisfying.
This dish is one of those that feels fancy but is surprisingly easy to whip up. Whether you’re cooking for a cozy dinner at home or want to impress guests, this creamy tomato gnocchi with burrata is bound to be a hit. The beauty of it is in how simple ingredients, when combined with a little patience, create something truly magical. So, next time you make this, maybe add your own twist—throw in some fresh basil, or maybe a drizzle of balsamic glaze on top. I love adding a little extra cheese, too; who can resist that extra cheesy goodness?
Key Ingredients for Creamy Tomato Gnocchi with Burrata
When it comes to this creamy tomato gnocchi with burrata, the magic truly lies in the ingredients. Each one plays a vital role in creating a symphony of flavors and textures that will leave you craving more. Let’s take a closer look at what makes each ingredient shine in this dish.
- Gnocchi
These little potato pillows are the base of the dish, providing a soft and slightly chewy texture that soaks up the creamy sauce perfectly. They’re the heart of the dish, offering a satisfying bite with every forkful. - Tomatoes
Fresh tomatoes bring that perfect balance of sweet and tangy to the sauce. As they simmer, their natural juices release, creating the base for that luscious, creamy texture. You can use canned tomatoes for convenience, but fresh tomatoes add a brightness that takes the flavor up a notch. - Garlic
Garlic is the aromatic foundation of the sauce, infusing it with a savory depth that perfectly complements the sweet tomatoes. When sautéed, it releases its natural oils, creating a warm, fragrant backdrop that enhances the other ingredients. - Italian Herbs
A blend of Italian herbs like basil, oregano, and thyme brings that authentic, savory flavor to the dish. These herbs work together to infuse the sauce with a subtle, earthy note, elevating the creamy tomato base and adding layers of flavor. - Heavy Cream
The key to making this sauce smooth and creamy, heavy cream gives the dish its rich texture and luxurious mouthfeel. It softens the acidity of the tomatoes, balancing the flavors beautifully, and coats the gnocchi perfectly. - Burrata
The star ingredient that really takes this dish to the next level. Burrata’s creamy center oozes out when cut, adding an indulgent richness that’s simply irresistible. It pairs perfectly with the gnocchi and elevates the sauce with its velvety smoothness. - Parmesan Cheese
A sprinkle of grated Parmesan brings a salty, umami kick to the dish. It’s the perfect finishing touch, adding a bit of sharpness to balance the creaminess of the sauce. You can never have too much cheese, right?
Each of these ingredients plays a special role, coming together to create a dish that’s both comforting and elegant, with a little bit of magic in every bite.
How to Make Creamy Tomato Gnocchi with Burrata
- Start by cooking the gnocchi. Bring a large pot of salted water to a boil. Once it’s boiling, gently drop in the gnocchi and cook according to the package instructions (usually around 2-3 minutes or until they float to the surface). Use a slotted spoon to remove the gnocchi and set them aside. Be sure to save a little bit of that pasta water for the sauce later—it’s a game-changer!
- Prepare your sauce. In a large skillet, heat a generous splash of olive oil over medium heat. Add 2-3 cloves of minced garlic and sauté for about 1 minute, just until it becomes fragrant. Be careful not to let the garlic burn; you want it soft and golden, not crispy.
- Add the fresh or canned tomatoes (about 2 cups) to the skillet with the garlic. Stir them around and let them cook down for about 10 minutes, mashing them gently with the back of your spoon to release their juices. If you’re using canned tomatoes, you can break them up with your spoon to make a smoother sauce. Let it simmer until it thickens and the flavors meld together.
- Stir in 1/2 cup of heavy cream into the tomato mixture. This will turn your sauce into a velvety dream, making it rich and creamy. Let it simmer for another 5 minutes, allowing everything to come together beautifully. If the sauce is too thick, you can thin it out with a bit of that reserved pasta water from earlier.
- Season your sauce with salt, pepper, and a sprinkle of Italian herbs (think basil, oregano, and thyme). Taste it and adjust as necessary—add a pinch of sugar if the sauce needs a little balance or more herbs for extra depth. Keep it simmering until it reaches the perfect balance of savory and creamy.
- Now, it’s time to toss in the gnocchi! Add the cooked gnocchi to the sauce, gently stirring to coat each piece with that luscious tomato cream sauce. Let them cook together for a couple of minutes so the gnocchi can soak up all that goodness.
- As a final touch, tear your burrata into pieces and scatter it over the gnocchi. The warm sauce will cause the burrata to soften and ooze, adding a creamy, luxurious texture to every bite. Don’t be shy—add a generous amount!
- Top your dish with a generous sprinkle of freshly grated Parmesan cheese. You can also add a few fresh basil leaves for that burst of fresh flavor and a pop of color. Now, grab a fork and dive into this creamy, cheesy, tomato-filled heaven!
Serving Suggestions for Creamy Tomato Gnocchi with Burrata
- Pair with a Fresh Salad
This creamy gnocchi dish is rich and indulgent, so a crisp, fresh salad is the perfect balance. Try a simple arugula salad with a tangy lemon vinaigrette—its peppery bite and citrusy zing will cut through the creaminess and add a nice contrast of flavors. - Add Garlic Bread on the Side
If you’re looking to take this meal over the top, serve it with a side of garlic bread. The crunchy, buttery goodness of garlic bread is the perfect vehicle for scooping up any leftover sauce, and trust me, you’ll want to soak up every drop! - Pair with a Light White Wine
Since the dish is rich and creamy, a crisp, light white wine like Sauvignon Blanc or Pinot Grigio will complement it beautifully. The acidity in the wine will balance the creamy sauce, making every bite even more satisfying.
How to Store Creamy Tomato Gnocchi with Burrata
If you’re lucky enough to have leftovers (though I can’t promise there will be any!), storing this creamy tomato gnocchi with burrata is pretty simple. The first thing to keep in mind is that burrata, with its soft and creamy center, doesn’t reheat quite as beautifully as the gnocchi and sauce. For the best results, I recommend removing the burrata before storing the leftovers. You can easily add fresh burrata when you reheat the dish, ensuring it retains that oozy, creamy texture.
To store the gnocchi and sauce, transfer them into an airtight container once they’ve cooled down to room temperature. It’s best to refrigerate it within two hours to keep everything fresh. The dish should last for up to 3 days in the fridge. When you’re ready to enjoy the leftovers, gently reheat the gnocchi in a skillet over low heat, adding a splash of water or cream to loosen up the sauce if needed. You can also reheat it in the microwave, just be sure to cover it to retain moisture and stir occasionally to heat it evenly.
Freezing this dish is an option if you want to save it for later, but be aware that the texture of the gnocchi might change a bit. To freeze, let the gnocchi and sauce cool completely before transferring them to a freezer-safe container. It will keep for up to 2 months. When you’re ready to eat it, let it thaw in the fridge overnight, then reheat it as mentioned above. As for the burrata, it’s best enjoyed fresh, so I’d recommend adding that right before serving!
Conclusion
And there you have it—a bowl of creamy, cheesy, and absolutely comforting gnocchi with a velvety tomato sauce and that luxurious burst of burrata. Whether you’re treating yourself to a cozy night in or impressing guests at your next dinner gathering, this dish is sure to steal the show. The combination of soft gnocchi, rich sauce, and melt-in-your-mouth burrata creates a symphony of flavors that’ll have everyone coming back for more.
I hope you’re as excited as I am to dive into this recipe! The beauty of it is how simple ingredients come together to create something truly spectacular. Don’t forget to play around with the recipe and make it your own—maybe a sprinkle of red pepper flakes for a little kick or a drizzle of balsamic to balance the creaminess.
Let me know how it turns out for you! I’d love to hear any feedback or see how you put your own spin on it. And of course, if you have any questions or need help while making it, I’m always here to help. Can’t wait to hear what you think!
Creamy Tomato Gnocchi with Burrata
Description
Rich, velvety tomato sauce wraps around soft, pillowy gnocchi, creating the perfect balance of comfort and freshness. Topped with creamy burrata, its luscious, gooey center melts into the dish, adding a touch of luxury and depth to every bite.
Ingredients
Instructions
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Heat olive oil in a large skillet over medium heat.
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Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
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Add the minced garlic to the skillet and cook for 1 minute, stirring frequently, until fragrant.
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Stir in the dried basil, dried oregano, and red pepper flakes, cooking for an additional 30 seconds to release their flavors.
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Pour in the crushed tomatoes and stir to combine with the spices and onion mixture.
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Add the heavy cream and chicken broth to the skillet, stirring until the sauce becomes smooth.
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Season the sauce with salt and black pepper, then bring the mixture to a gentle simmer.
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Allow the sauce to simmer for 8-10 minutes, stirring occasionally, until it thickens slightly.
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While the sauce simmers, bring a large pot of salted water to a boil over high heat.
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Add the gnocchi to the boiling water and cook according to the package instructions, usually 2-3 minutes, until they float to the top.
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Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the tomato sauce.
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Gently stir the gnocchi into the sauce, coating them thoroughly.
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Tear the burrata cheese into pieces and add it on top of the gnocchi and sauce.
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Cover the skillet with a lid and let it cook for 2-3 minutes, allowing the burrata to soften and melt into the sauce.
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Remove the skillet from the heat and sprinkle the chopped fresh basil over the top of the dish.
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Finish by sprinkling the grated Parmesan cheese over the gnocchi.
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Serve the creamy tomato gnocchi immediately, garnished with extra basil or Parmesan if desired.
Note
- Use a good quality olive oil for a richer flavor in the sauce.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Make sure to stir the sauce occasionally to prevent it from sticking to the pan.
- Serve immediately after adding Parmesan for the best texture and flavor.
