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Creamy Tomato Gnocchi with Burrata
Emily

Creamy Tomato Gnocchi with Burrata

A luxurious vegetarian dinner featuring soft gnocchi in a rich tomato sauce, topped with creamy burrata cheese. Ready in 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 28 oz crushed tomatoes canned
  • 1 lb potato gnocchi shelf-stable or refrigerated
  • 0.25 cup heavy cream optional
  • 8 oz burrata cheese room temperature
  • 0.5 tsp salt to taste
  • 0.25 tsp red pepper flakes optional
  • 1 handful fresh basil leaves for garnish

Equipment

  • Large skillet

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Sauté the diced onion for 4-5 minutes until translucent. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
  3. Pour in the crushed tomatoes, salt, and pepper. Bring the sauce to a gentle simmer and let it cook for 5-8 minutes to thicken slightly.
  4. Add the gnocchi directly to the sauce. Stir to coat, then cover the pan and cook for 3-5 minutes until the gnocchi are tender.
  5. Stir in the heavy cream (if using) and remove the skillet from the heat.
  6. Top with the torn burrata cheese and fresh basil leaves. Serve immediately while warm.

Notes

  • Room temperature burrata melts better than cold cheese straight from the fridge.
  • If the sauce reduces too much, add a splash of water to reach your desired consistency.