If you’re in the mood for something creamy, cozy, and totally crave-worthy, this Gnocchi Burrata is about to become your new go-to comfort dish! It has everything you love about Italian food – a rich and creamy tomato sauce, tender gnocchi, fresh basil, and indulgent burrata cheese. Even better is that it all comes together in one skillet with minimal fuss and maximum flavor.
Table of Contents
Gnocchi, AKA pillowy potato dumplings, absorb just enough flavor from the silky sauce while still holding their shape, creating the perfect base for other tasty additions like garlic, Calabrian chilies, and other ingredients that you may like to include as a personal twist to this recipe. While I love the rich tomato sauce in this recipe, you could also smother your gnocchi in classic marinara sauce, pesto Genovese, or Italian Sunday gravy.
Of course, let’s not forget about that rich and melty burrata cheese! The torn pieces of the burrata added to the top of the saucy gnocchi becomes warm and stretchy – adding a luxurious finish that elevates this dish above other gnocchi recipes.
The best part? It’s surprisingly simple. With mostly pantry-staple ingredients and about 30 minutes of your time, you’ll have a restaurant-quality meal – perfect as a weeknight dinner or when you want to impress your guests!
Serve your gnocchi burrata with a glass of wine, a sprinkle of fresh basil, and a slice of crusty bread to scoop up every last bit of sauce.
Ingredient notes
- Gnocchi – This soft and pillowy “potato pasta” effortlessly absorbs the creamy tomato sauce in this recipe while still maintaining its shape. Feel free to use fresh or frozen potato gnocchi. If you have the extra time and desire, why not make your own gnocchi from scratch?!
- Cherry tomatoes – Cherry tomatoes are a great choice for making the gnocchi sauce and a helpful way to use up any extra cherry tomatoes that you may have from your garden. You’re not limited to cherry tomatoes, though. Roma or grape tomatoes would be delicious too.
- Olive oil
- Garlic cloves – For the best depth of flavor!
- Tomato paste – This will thicken your sauce and add a rich flavor.
- Calabrian chilies – These chilies are slightly spicier than jalapenos. You could use crushed red pepper flakes instead. You could omit the chilies if you are sensitive to heat in your food, but I still recommend adding the red pepper flakes – the tiniest pinch makes a huge difference without making the dish overly spicy.
- Heavy cream – The sauce gets its luxurious richness and silkiness from heavy cream.
- Burrata cheese – Look for burrata in the refrigerated “fancy cheese” section of your grocery store where you would normally find the feta.
- Basil -Fresh basil will always taste the best, but you could also experiment with one of these substitutes for basil. I have a great tip on how to freeze basil if you have extra.
How to make it
Step 1
Make the Creamy Gnocchi Sauce
- Add olive oil in a large skillet over medium heat.
- Add the tomatoes and season with salt and pepper. Cook until tomatoes have burst and softened.
- Add the garlic and cook until fragrant.
- Add the tomato paste and Calabrian chilies. Then, add the cream. Season with salt and pepper.
Step 2
Cook the Gnocchi
- Bring a large pot of salted water to a boil.
- Add the gnocchi to the boiling water and cook according to package instructions, about 2-4 minutes or until they start to float to the surface.
Step 3
Toss the Gnocchi with the Sauce
- Using a slotted spoon, transfer the gnocchi to the skillet with the sauce. Reserve the gnocchi cooking water, should this be needed.
- Toss the gnocchi in the sauce, adding some of the gnocchi cooking water if needed, to loosen the mixture.
Step 4
Top with Burrata
- Divide the burrata over the top of the assembled gnocchi and sauce and simmer for another 5 minutes or so, until the burrata is hot and melty.
- Serve your gnocchi burrata immediately with a topping of fresh basil.
Different types of gnocchi to use
The type of gnocchi you choose comes down to personal preference and what you have on hand. Each of these three varieties works beautifully:
- Fresh Gnocchi: Fresh gnocchi is soft and delicate for that ultra-comforting texture, but it does have a shorter shelf life compared to frozen gnocchi.
- Frozen Gnocchi : Frozen gnocchi can be stored for a couple of months. It’s great for convenience but it isn’t as tender as fresh gnocchi.
- Homemade Gnocchi: Gnocchi made from scratch has the best texture and flavor out of the three varieties listed here. While it may be a bit time-consuming and require some effort, it’s certainly worth it – nothing quite beats it!
Tips and tricks
- The gnocchi is done cooking when it floats to the top of the boiling water.
- Don’t overcook the gnocchi. Make sure to drain the gnocchi as soon as it starts to float to prevent it from becoming overly mushy. You could also stop further cooking by “shocking” them in a bowl of ice water which helps the gnocchi retain shape and texture.
- Thicken the sauce. Allow the creamy tomato chili sauce to simmer gently to thicken enough to coat the back of a spoon.
- Make the sauce in advance. You could shave some time off this recipe by making the sauce up to 2 days in advance and storing it in an airtight jar or container in the fridge. When ready to use, gently reheat it in a skillet on the stove, ready to toss with your gnocchi.
- Let the burrata reach room temperature while you are boiling the gnocchi and making the sauce. This will allow the torn pieces of burrata to melt easily and become deliciously stretchy when added to the top of the sauce-infused gnocchi.
- For a cheesier flavor, consider stirring some ricotta, parmesan, or mozzarella cheese in with the sauce-covered gnocchi and top each bowl with extra burrata pieces.
- It’s important to reserve some of the gnocchi cooking water. This water can be added to the sauce and gnocchi mixture as a way to loosen the mixture, if needed, without diluting the flavor of the dish. Gradually stir in a splash of the water at a time until you reach the desired consistency.
Variations
This gnocchi burrata provides the perfect foundation to build upon with different add-ins or ingredient swaps. Try this easy gnocchi burrata recipe with your own personal and creative twists:
- Add a boost of protein – Toss your gnocchi burrata with chopped grilled chicken, crispy pancetta, Italian sausage, or crumbled bacon.
- Mix-in vegetables – Add extra flavor, texture, and volume to this dish by stirring in some spinach, asparagus, caramelized onions, or sautéed mushrooms.
- Sprinkle crunchy toppings – Add a little crunch to this dish by sprinkling some chopped toasted pine nuts or crispy breadcrumbs over the gnocchi burrata.
- Change the sauce – Swap the creamy sauce for any of these Best Sauces for Gnocchi.
- Make a lighter version – Instead of heavy cream for the sauce, use milk instead. Dairy-free milk is also an option. Keep in mind that these lighter options won’t create a sauce as luscious in texture and rich in flavor, but it’ll still be delicious!
Serving suggestions
Deciding what to serve with gnocchi is easier than you think. Apart from all the Italian-inspired sides you can pair with this gnocchi burrata, consider adding the following side dishes for a wholesome and complete dinner that your family will love. This dish is great with:
Storing
- Like most creamy gnocchi dishes, this gnocchi burrata is best enjoyed immediately after cooking. That said, leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
- Reheat your leftovers in a skillet on the stove over medium heat, adding a splash of milk or cream to help loosen any thickened sauce. Make sure that any frozen leftovers have completely thawed overnight in the fridge before reheating for best results.
Erin’s wine pairings for Gnocchi Burrata
Considering that gnocchi is closely associated with pasta, I highly recommend that you try these 7 bottles that pair perfectly with pasta! Here’s a closer look at some of my personal favorites:
- For a bright, try a Pinot Grigio or Sauvignon Blanc. Both are crisp and refreshing on the palate with acidity that helps to cut through the creaminess of this dish.
- If your preference is red wine, you can’t go wrong with a hearty and fruit-forward Pinot Noir. Its bright acidity and earthy notes balance the richness of the creamy gnocchi burrata.
And just in case you prefer a cocktail instead of wine with your gnocchi, head over to this list of Italian cocktails – there’s something for everyone!
More comforting gnocchi dishes
Did you make this gnocchi burrata?
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Full Recipe
One-Skillet Creamy Tomato Gnocchi with Burrata
If you’re in the mood for something creamy, cozy, and totally crave-worthy, this Gnocchi Burrata is about to become your new go-to comfort dish! It has everything you love about Italian food – a rich and creamy tomato sauce, tender gnocchi, fresh basil, and indulgent burrata cheese. Even better is that it all comes together in one skillet with minimal fuss and maximum flavor.
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Serves 6 people
Equipment
Ingredients
- 2 pounds gnocchi (uncooked )
- 2 pints cherry tomatoes
- 2 Tablespoons olive oil
- 4 cloves garlic (finely minced)
- 2 Tablespoons tomato paste
- 1 teaspoon Calabrian chilies (chopped, or 1/2 teaspoon crushed red pepper flakes)
- 1/2 cup heavy cream
- 8 oz burrata cheese (at room temperature, torn into pieces)
- 1/4 cup fresh basil (roughly chopped)
Instructions
- Start by bringing a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the tomatoes and season with a pinch of salt and pepper. Cook 5-7 minutes, until tomatoes have burst and softened, scraping skillet occasionally.
- Once the tomatoes have cooked down, add the garlic. Cook until fragrant, about 1 minute. Add the tomato paste and Calabrian chilies and cook for 3-4 more minutes. Add the cream and simmer over low until the gnocchi is ready, season the sauce with salt and pepper.
- Add the gnocchi to the boiling water and cook according to package instructions, usually about 2-4 minutes or until they start to float. Using a slotted spoon, transfer the gnocchi to the sauce. Reserve the gnocchi cooking water.
- Toss the gnocchi in the sauce, adding some of the gnocchi cooking water if needed, to loosen things up.
- Divide the burrata over the top of the gnocchi and simmer for another 5 minutes or so, until the burrata is hot and melty. Serve immediately topped with fresh basil.
Notes
Storing
- Like most creamy gnocchi dishes, this gnocchi burrata is best enjoyed immediately after cooking. That said, leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
- Reheat your leftovers in a skillet on the stove over medium heat, adding a splash of milk or cream to help loosen any thickened sauce. Make sure that any frozen leftovers have completely thawed overnight in the fridge before reheating for best results.
- Fresh Gnocchi: Fresh gnocchi is soft and delicate for that ultra-comforting texture, but it does have a shorter shelf life compared to frozen gnocchi.
- Frozen Gnocchi : Frozen gnocchi can be stored for a couple of months. It’s great for convenience but it isn’t as tender as fresh gnocchi.
- Homemade Gnocchi: Gnocchi made from scratch has the best texture and flavor out of the three varieties listed here. While it may be a bit time-consuming and require some effort, it’s certainly worth it – nothing quite beats it!
- The gnocchi is done cooking when it floats to the top of the boiling water.
- Don’t overcook the gnocchi. Make sure to drain the gnocchi as soon as it starts to float to prevent it from becoming overly mushy. You could also stop further cooking by “shocking” them in a bowl of ice water which helps the gnocchi retain shape and texture.
- Thicken the sauce. Allow the creamy tomato chili sauce to simmer gently to thicken enough to coat the back of a spoon.
- Make the sauce in advance. You could shave some time off this recipe by making the sauce up to 2 days in advance and storing it in an airtight jar or container in the fridge. When ready to use, gently reheat it in a skillet on the stove, ready to toss with your gnocchi.
- Let the burrata reach room temperature while you are boiling the gnocchi and making the sauce. This will allow the torn pieces of burrata to melt easily and become deliciously stretchy when added to the top of the sauce-infused gnocchi.
- For a cheesier flavor, consider stirring some ricotta, parmesan, or mozzarella cheese in with the sauce-covered gnocchi and top each bowl with extra burrata pieces.
- It’s important to reserve some of the gnocchi cooking water. This water can be added to the sauce and gnocchi mixture as a way to loosen the mixture, if needed, without diluting the flavor of the dish. Gradually stir in a splash of the water at a time until you reach the desired consistency.
- Add a boost of protein – Toss your gnocchi burrata with chopped grilled chicken, crispy pancetta, Italian sausage, or crumbled bacon.
- Mix-in vegetables – Add extra flavor, texture, and volume to this dish by stirring in some spinach, asparagus, caramelized onions, or sautéed mushrooms.
- Sprinkle crunchy toppings – Add a little crunch to this dish by sprinkling some chopped toasted pine nuts or crispy breadcrumbs over the gnocchi burrata.
- Change the sauce – Swap the creamy sauce for any of these Best Sauces for Gnocchi.
- Make a lighter version – Instead of heavy cream for the sauce, use milk instead. Dairy-free milk is also an option. Keep in mind that these lighter options won’t create a sauce as luscious in texture and rich in flavor, but it’ll still be delicious!
Nutrition
Calories: 484kcal | Carbohydrates: 62g | Protein: 15g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 578mg | Potassium: 428mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1462IU | Vitamin C: 38mg | Calcium: 268mg | Iron: 7mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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