Creamy Tomato Gnocchi with Burrata: A 30-Minute Make-Ahead Dinner
By Ethan Parker
Prep the tomato sauce and gnocchi in one session, then portion leftovers without burrata for later reheating; add the cheese only when serving. This 30-minute creamy tomato gnocchi stays plump in a glossy sauce of jammy cherry tomatoes, garlic, cream, and fresh basil.
Olive oil carries six to eight lightly crushed garlic cloves before cherry tomatoes cook down. Heavy cream softens the tomato acidity, while optional red pepper flakes, kosher salt, and black pepper season the sauce. Potato gnocchi cooks separately in salted water, and its reserved cooking water is tossed in to make the skillet sauce thick and glossy. Burrata and basil finish each portion.
Watch for most tomatoes to collapse into a jammy base and for the gnocchi sauce to cling with a glossy sheen after continuous tossing. Keep the garlic fragrant rather than browned; if it starts to burn, lower the heat to medium-low. Drain the gnocchi only after reserving the cooking water, since that liquid is specifically used to bring the sauce together.
Serve it with a crisp side salad, as suggested, to balance the richer tomato-cream base. For planned leftovers, pack the gnocchi and sauce without burrata, then rewarm gently with broth or water if needed and add burrata after warming. Basil can be reserved for the final garnish.
Why you'll love this recipe
- Leftovers can be portioned without burrata, because the recipe directs adding the cheese after reheating rather than warming its soft, fresh texture.
- The tomato sauce and gnocchi rewarm gently on the stovetop or in the microwave, with broth or water available to rehydrate it.
- Freezer planning is straightforward because the finished gnocchi freezes without burrata, leaving the fresh cheese to be added only after warming.
- A six-serving batch gives enough pasta for planned portions, while the recipe's skillet method keeps the sauce and gnocchi together for packing.
- Make the sauce while the gnocchi water heats, so the listed 30-minute timeline supports a single cooking session before dividing leftovers.
- Fresh basil and burrata are held for the end, which helps meal-prepped portions retain the recipe's intended fresh finish when served.
Ingredients
- •0.25 cup extra-virgin olive oil
- •6 cloves garlic (6 to 8, peeled and lightly crushed)
- •2 pints cherry tomatoes
- •0.5 tsp red pepper flakes (optional)
- •1 tsp kosher salt
- •0.5 tsp freshly cracked black pepper
- •0.5 cup heavy cream
- •2 packages potato gnocchi (16-oz. packages)
- •2 balls fresh burrata cheese (4-oz. balls)
- •0.5 cup fresh basil leaves (sliced or torn)
- •water (salted, for cooking gnocchi)
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
Meanwhile, heat olive oil in a large skillet over medium-low heat.
- 3
Add garlic and cook until fragrant, about 2 minutes.
- 4
Increase heat to medium and add tomatoes.
- 5
Cook tomatoes, stirring occasionally, until most break down and become jammy, about 10 to 12 minutes; reduce heat to medium-low if the garlic starts to burn.
- 6
Season with red pepper flakes, if using, kosher salt, and black pepper.
- 7
Reduce heat to medium-low and stir in heavy cream.
- 8
Add gnocchi to the boiling water and cook according to package instructions until al dente.
- 9
Reserve 1/2 cup pasta cooking water and drain the remaining water.
- 10
Transfer cooked gnocchi and reserved pasta water to the skillet with tomato sauce and toss continuously until thickened and glossy, about 2 minutes.
- 11
Stir in fresh basil, reserving some for garnish.
- 12
Break burrata balls into pieces and disperse evenly over the pasta.
- 13
Remove the skillet from heat and garnish with the reserved basil.
FAQ
Nutrition (per serving)
Calories
466
Protein
12g
Fat
18g
Carbs
64g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
