One-Skillet Creamy Tomato Gnocchi with Burrata
Servings: 6 people
Calories: 484kcal
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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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