Creamy Tomato Basil Gnocchi with Burrata in 30 Minutes

There’s something deeply comforting about a warm bowl of gnocchi coated in a rich, velvety sauce, and this creamy tomato basil gnocchi with burrata is no exception. It’s one of those quick dinner recipes that feels indulgent enough for date night but simple enough for a Wednesday. The pillowy gnocchi soaks up a vibrant, tangy tomato basil sauce, while the creamy burrata melts just enough to give the dish a luxurious finish. Think of it as a love letter to classic Italian flavors, but simplified for weeknight meals. And yes—it’s all done in just 30 minutes.

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Creamy Tomato Basil Gnocchi with Burrata

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Equipment

• Large skillet or sauté pan Ideally something oven-safe with high sides. A cast iron skillet works beautifully and is a go-to for many skillet gnocchi recipes.
• Wooden spoon or silicone spatula For stirring your sauce without scratching your pan.
• Small saucepan (optional) If you want to warm your burrata slightly or melt it into the dish.
• Cheese Grater Fresh Parmesan makes a difference.
• Cutting board and knife For your basil and onion prep.

Ingredients

  

For the Sauce

• 2 tablespoons olive oil
• 4 cloves garlic minced
• 1 small yellow onion finely chopped
• 1 teaspoon red pepper flakes optional, for a little heat
• 1 can 15 oz crushed San Marzano tomatoes
• 1 tablespoon tomato paste
• ½ teaspoon sugar to balance acidity
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup heavy cream
• ½ cup freshly grated Parmesan cheese
• 1 cup fresh basil leaves torn

For the Gnocchi

• 1 package 16 oz store-bought potato gnocchi (or homemade if you’re feeling ambitious)
• 1 tablespoon butter
• 1 tablespoon olive oil

Toppings

• 1 large ball of burrata cheese about 4 oz, at room temperature
• Additional basil leaves for garnish
• Freshly ground black pepper
• Extra Parmesan optional

Instructions

 

Sear the Gnocchi

1. This is key for texture. Instead of boiling, we’re pan-searing the gnocchi until golden and crisp.
2. Heat 1 tablespoon butter and 1 tablespoon olive oil in your large skillet over medium-high heat.
3. Add the gnocchi in a single layer. Don’t stir too much—let them crisp for 2-3 minutes before flipping.
4. Sear until golden brown on all sides, about 7-8 minutes. Remove from the skillet and set aside.
5. If you’ve never tried pan-seared gnocchi, you’re in for a treat. This technique appears in many modern italian gnocchi recipes, giving you that coveted crispy exterior and soft interior.

Build the Sauce

1. In the same skillet, reduce heat to medium and add another tablespoon of olive oil if needed.
2. Sauté the chopped onion until soft and translucent, about 5 minutes.
3. Add the minced garlic and red pepper flakes. Cook for 30 seconds until fragrant.
4. Stir in the tomato paste and cook for another minute to deepen the flavor.

Add Tomatoes and Simmer

1. Pour in the crushed tomatoes, sugar, salt, and pepper. Stir well.
2. Let the sauce simmer uncovered for 7-10 minutes. It should thicken slightly.
3. Stir in the heavy cream and Parmesan cheese until smooth.
4. Add torn basil leaves and simmer for another minute.
5. This creates the creamy tomato sauce that forms the backbone of so many great gnocchi tomato sauce dishes. It’s rich, balanced, and deeply flavorful.

Bring It Together

1. Return the crispy gnocchi to the pan. Stir gently to coat with the sauce.
2. Simmer for another 2-3 minutes to allow everything to meld together.

Top with Burrata

1. Turn off the heat and gently place the burrata on top of the gnocchi.
2. Cover with a lid and let it sit for 2-3 minutes. The heat will gently melt the cheese.
3. Finish with extra basil, cracked pepper, and a sprinkle of Parmesan if you like.
4. When you spoon into the dish, the burrata spills its creamy center into the sauce, creating a texture that’s almost like creamed potatoes, but lighter and silkier. If you’re a fan of burrata gnocchi, this will likely become one of your new favorites.

Pairings

This dish is hearty and rich, so pairings should offer contrast and refreshment. Here are a few delicious ideas:

Drinks

• Wine: A crisp Pinot Grigio or dry Rosé cuts through the creaminess without overpowering.
• Non-Alcoholic: Sparkling water with lemon or a light Italian soda.

Sides

• Arugula Salad with Lemon Vinaigrette: Peppery greens and a citrusy dressing balance the creamy gnocchi.
• Garlic Bread or Focaccia: Because every drop of sauce deserves to be sopped up.
• Grilled Vegetables: Zucchini, eggplant, or bell peppers roasted with olive oil and herbs.

This is the kind of dish that fits seamlessly into a cozy evening but also works as a standout centerpiece for a dinner party.

FAQs

1. What kind of gnocchi should I use?

For this recipe, shelf-stable potato gnocchi works perfectly and makes it one of those truly simple gnocchi recipes. If you have access to fresh gnocchi, even better. You could also try ricotta gnocchi for a slightly lighter option.

2. Can I add protein to this dish?

Yes! Italian sausage is a popular addition. Simply brown the sausage in the skillet before starting the sauce. It turns this into a robust italian sausage gnocchi dish.

3. Is it okay to use mozzarella instead of burrata?

Yes, but go for fresh mozzarella over shredded. It won’t have the same creamy center, but it still melts beautifully into the sauce.

4. Can I make this ahead of time?

The sauce can definitely be made ahead. The gnocchi is best cooked fresh so it retains its crispiness. Reheat everything gently on the stove and add the burrata just before serving.

5. Do I have to sear the gnocchi? Can I boil it instead?

You can boil it, which is the classic method of how to cook gnocchi, but searing adds an irresistible texture that elevates the dish. If you're after gnocchi recipes easy and still crave that contrast of soft and crispy, pan-searing is worth the extra few minutes.