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Creamy Tomato Basil Gnocchi with burrata

Creamy Tomato Basil Gnocchi with Burrata

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.