30 Minute Creamy Tomato Gnocchi with Burrata is the ultimate quick and easy weeknight dinner. Made with simple, fresh ingredients, this vegetarian gnocchi recipe is sure to become a family favorite.
The Best Gnocchi Recipe:
Growing up Italian, I’ve always been a HUGE fan of gnocchi, which literally means “lumps” in Italian. We didn’t cook gnocchi much at home, however I’d rarely miss an opportunity to order it at Italian restaurants when we ate out. And, naturally, I fell even MORE in love with gnocchi after getting to make and eat it in Florence earlier this year.
This recipe highlights so many of my favorite ingredients right now: peak-summer tomatoes, fresh basil, and BURRATA. Plus, it comes together in 30 minutes flat, making it a total weeknight winner.
What is Gnocchi Made Of?
In short, gnocchi are small dumplings made with potatoes, flour, and egg yolk. Their texture is plump and pillowy, and flavor mild and delicate. This combination makes them perfect for rich, hearty sauces like tomato cream, as well as bright basil pestos.
You can easily make gnocchi from scratch at home, which is actually a great activity to get the whole family involved in. Otherwise, you can purchase it fresh in the cooler case of most grocery stores, or in vacuum-sealed packages in the pasta aisle. I personally love DeLallo Potato Gnocchi, which I either purchase from Amazon or pick up at Sprouts.
How to Make Homemade Tomato Sauce:
Making homemade tomato sauce couldn’t be simpler, and this method is one I actually learned in Italy. This simple sauce calls for olive oil, LOTS of garlic, cherry tomatoes, plus some heavy cream. Cooking tomatoes in olive oil until they burst condenses their flavor, caramelizes their edges, and creates a rich sauce bursting with umami goodness. The heavy cream gets added at the end to add body and neutralize the acidity of the ‘maters. I also like to add crushed red pepper flakes for a little heat, however this is optional. Just be sure to add enough salt to your homemade sauce, which really brings the flavors to life. Lastly, let’s talk cheese. Burrata is creamy, decadent, and complements the sweetness and acidity of the tomatoes like a dream. Simply add dollops of burrata to the skillet of gnocchi, and watch it melt naturally into the sauce. At this point, there’s nothing left to do besides garnish the pasta with fresh basil and DEVOUR.
And, if you wind up with leftovers, they reheat very well in the microwave or stovetop. So, consider dinner tonight and lunch tomorrow officially conquered. If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
Other Quick and Easy Pasta Recipes:
- ⅓ cup extra-virgin olive oil
- 8 garlic cloves
- 2 pints cherry tomatoes
- ½ tsp. red pepper flakes
- 1 tsp. kosher salt
- ½ cup heavy cream
- ½ tsp. freshly cracked black pepper
- 2 (16-oz.) packages potato gnocchi (I like DeLallo brand)
- 2 (4-oz.) balls fresh burrata
- ½ cup fresh basil leaves
- Heat oil in a large skillet over low. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium and add tomatoes, red pepper flakes, salt. Cook, stirring to coat, until about half the tomatoes break down and half remain in tact, about 10 minutes. Stir in cream and black pepper; reduce heat to medium-low.
- While tomatoes are cooking, cook gnocchi according to package instructions in salted water until al dente. Reserve ½ cup pasta cooking water and drain remaining. Transfer cooked gnocchi and reserved pasta water to skillet and toss continuously until sauce is thickened and glossy, about 2 minutes.
- Break burrata balls into pieces and disperse evenly over pasta. Remove skillet from heat and garnish with basil.