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This 30 Minute Creamy Tomato Gnocchi recipe is easy enough for weeknights, yet impressive enough for entertaining. Made with 7 simple, fresh ingredients, it’s sure to become a family favorite.
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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 in restaurants when we ate out.
And, naturally, I fell even MORE in love with gnocchi after getting to make it from scratch in Florence back in 2019.
This recipe highlights so many of my favorite ingredients:
- Juicy cherry tomatoes, which are in season year-round.
- Plump, perfectly al dente potato gnocchi.
- Creamy dollops of burrata cheese.
Plus, it comes together in 30 minutes flat, making it a total weeknight winner. As is this Sheet Pan Pesto Gnocchi and Corn and Pesto Gnocchi.
How to Make Creamy Tomato Gnocchi
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.
- Pro tip: be sure to add enough salt to your homemade sauce, which really brings the flavors to life.
Recipe Ingredients
- Garlic: This recipe calls for a whopping 8 cloves of garlic, which really speaks to the garlic lover! Feel free to scale back to 5 or 6 cloves if you prefer a less-punchy sauce.
- Tomatoes: Cooking tomatoes in olive oil until they burst condenses their flavor, caramelizes their edges, and creates a rich sauce bursting with umami.
- Olive Oil: The garlic and tomatoes are cooked in lots of heart-healthy olive oil.
- Gnocchi: My go-to brand is DeLallo gnocchi, which is sold at most major grocery stores in the pasta aisle.
- If making the recipe gluten-free, look for chickpea gnocchi or frozen cauliflower gnocchi.
- Heavy Cream: Heavy cream adds body to the sauce, plus neutralizes the acidity of the tomatoes.
- Burrata: Look for burrata in the specialty cheese section of your grocery store. It’s typically available in one large ball, or three smaller balls. Either will work!
- Basil: For cutting through the richness of the sauce, and giving the dish a fresh finish.
Pro Tip: I also like to add crushed red pepper flakes for a little heat, however this is optional.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations:
- Add Meat: For more protein, add a chicken cutlet, meatballs, or even sautéed shrimp to this dish.
- Make Gluten Free: Swap the traditional gnocchi for chickpea or cauliflower gnocchi, which are both gluten free.
- Note: cauliflower gnocchi is often found in the freezer section.
- Add Veggies: The easiest way to add veggies to this tomato gnocchi recipe is to toss in some fresh baby spinach. (It will wilt right into the tomato sauce!) Alternatively, mushrooms and fennel are also great additions.
- Make Spicy: Add 1/2 to 1 teaspoon red pepper flakes to the tomato sauce.
Step-by-Step Instructions
Step 1: Prepare Sauce
Heat oil in a large skillet over medium-low. Add garlic and cook until fragrant, about 3 minutes.
Increase heat to medium and add tomatoes. Cook, stirring occasionally, until at least half the tomatoes break down, about 10 minutes. Stir in cream, red pepper flakes, salt and black pepper.
Step 2: Add Gnocchi
Meanwhile, cook gnocchi according to package instructions in salted water until al dente.
Reserve 1/2 cup pasta cooking water and drain remaining. Transfer gnocchi and pasta water to skillet with sauce and toss until sauce is glossy.
Step 3: Garnish with Burrata and Basil
Break burrata balls into pieces and disperse evenly over pasta. Remove tomato gnocchi from heat and garnish with basil.
FAQs and Expert Tips
Gnocchi are small dumplings made of 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.
Gnocchi is available in most grocery stores, and is typically found in vacuum-sealed packages in the pasta aisle.
You can also purchase frozen varieties of gluten free gnocchi in the freezer section. I personally love DeLallo Potato Gnocchi, which I either purchase from Amazon or pick up at Sprouts.
Per serving, gnocchi is only slightly higher in calories and carbohydrates than traditional semolina pasta.
The biggest difference is in sodium content. Most dried pastas do not contain added salt, while gnocchi may have up to 500mg sodium per serving.
Serving Suggestions:
Because this tomato gnocchi recipe is on the richer side, it pairs best with a crisp side salad. Here are a few favorites:
How to Store and Reheat:
- To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
- To Reheat. Rewarm gently in the microwave or on the stovetop. Add a splash of broth or water as needed to help rehydrate the sauce.
- Do not heat burrata, if possible. It’s best to add the burrata after the dish is warm.
- To Freeze. This is a fantastic freezer meal! Simply freeze leftovers (without burrata) in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Gnocchi Recipes to Try:
If you give this tomato gnocchi recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
30 Minute Creamy Tomato Gnocchi with Burrata
Equipment
- Large skillet
- Stock pot
Ingredients
- 1/4 cup extra-virgin olive oil
- 6 to 8 garlic cloves, peeled and lightly crushed
- 2 pints cherry tomatoes
- 1/2 tsp. red pepper flakes (optional)
- 1 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- 1/2 cup heavy cream
- 2 (16-oz. packages) potato gnocchi (I like DeLallo brand)
- 2 (4-oz.) balls fresh burrata cheese
- 1/2 cup fresh basil leaves, sliced or torn
Instructions
- Start by bringing a large pot of salted water to a boil.Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and cook until fragrant, about 2 minutes.Increase heat to medium and add tomatoes. Cook, stirring occasionally, until most of the tomatoes break down and become jammy, about 10 to 12 minutes. (If the garlic starts to burn, reduce heat to medium-low.) Season with red pepper flakes (if using), salt, and black pepper.Reduce heat to medium-low and stir in heavy cream.
- When the water comes to a boil, add gnocchi and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water and drain remaining.Transfer cooked gnocchi and reserved pasta water to skillet with tomato sauce and toss continuously until the sauce is thickened and glossy, about 2 minutes. Stir in fresh basil, reserving some for garnish.
- Break burrata balls into pieces and disperse evenly over pasta. Remove skillet from heat and garnish with reserved basil.
Notes
- To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
- To Reheat. Rewarm gently in the microwave or on the stovetop.
- Do not heat burrata, if possible. It’s best to add the burrata after the dish is warm.
- To Freeze. This is a fantastic freezer meal! Simply freeze leftovers (without burrata) in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Ive been making this one for a while. Highly recommend instead of heavy cream, soak cashews in hot water, then blend that into a cream!!! has so much more protein, and feels a lot less heavy in your tummy, and tastes pretty much the same
my go to!!! so delicious!!!
I just made this and it is absolutely delicious! I added some spinach and a lot of red chili flakes. Next time I might add some Calabrian chilis to kick up the heat. Fantastic recipe truly 30 minutes start to finish.
I was a bit worried about the lack of spices in this but the garlic makes up for it beautifully, I also added dried basil because I didn’t have fresh and it still turned out great. I tend to not like the combination of tomatoes and cheese as it creates… a sort of a vomit-y flavour to me but the burrata worked wonderfully! My first time using burrata actually.