Rich Tomato Gnocchi with Burrata

If you ask me, there’s nothing quite like homemade gnocchi tossed in a simple tomato sauce.

This comforting Italian dish brings together pillowy potato dumplings with a rich, garlicky tomato base that clings to every bite. The creamy burrata melts right into the warm sauce, creating little pockets of indulgent cheese throughout.

The gnocchi gets pan-fried until golden on the outside while staying tender inside. Fresh basil and a drizzle of good olive oil help round out all the flavors.

It’s the kind of dinner that feels fancy but comes together in about 30 minutes, perfect for busy weeknights when you want something satisfying.

What Kind of Gnocchi Should I Use?

For this recipe, you’ll want to stick with potato gnocchi rather than ricotta or other varieties since they hold up better in the creamy tomato sauce. You can absolutely use store-bought gnocchi from the refrigerated section – brands like DeLallo work great and save you tons of time. Fresh gnocchi from the deli counter is another good option if your store carries it, though it might be a bit more expensive. If you’re feeling ambitious, homemade gnocchi will work beautifully too, but honestly, the store-bought versions are so good that it’s not necessary for a weeknight dinner.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Cherry tomatoes: Regular diced tomatoes work great too – just use about 3 cups of chopped fresh tomatoes or a 28-oz can of diced tomatoes (drain some liquid first). Grape tomatoes are also a perfect swap.
• Potato gnocchi: While store-bought gnocchi is convenient, you can use any brand you find. Fresh gnocchi from the refrigerated section works too, just cook it for less time. In a pinch, you could even use small pasta shapes like orecchiette.
• Burrata cheese: If burrata isn’t available, fresh mozzarella balls work nicely, or you can use ricotta cheese for a similar creamy texture. Even cream cheese will do the trick if that’s what you have.
• Heavy cream: Half-and-half or whole milk can replace heavy cream, though the sauce won’t be quite as rich. You can also use cashew cream for a dairy-free option.
• Fresh basil: Dried basil works in a pinch (use about 2 tablespoons), or try fresh oregano or parsley for a different herb flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dish is overcooking the gnocchi, which can turn them from pillowy and tender into dense, gummy blobs – always follow the package directions and remove them as soon as they float to the surface.

Another common error is adding the burrata too early in the cooking process, so wait until the very end and gently tear it over the hot gnocchi just before serving to let the creamy center melt slightly without completely breaking down.

Don’t rush the cherry tomatoes either – let them cook long enough to burst and release their juices (about 8-10 minutes), which creates the base for your sauce, and resist the urge to mash them with a spoon as they’ll break down naturally.

Finally, make sure your garlic doesn’t burn by keeping the heat at medium and removing the cloves once they’re golden and fragrant, since burnt garlic will make the entire dish taste bitter.

What to Serve With Tomato Gnocchi with Burrata?

This rich and creamy gnocchi dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil to cut through all that delicious burrata richness. I love serving it alongside some crusty garlic bread or focaccia for sopping up the creamy tomato sauce – trust me, you won’t want to waste a drop! A glass of Pinot Grigio or Chianti also makes this feel like a proper Italian dinner. If you want to add some greens to the meal, sautéed spinach or roasted broccoli work great as lighter sides that won’t compete with the main dish.

Storage Instructions

Refrigerate: This gnocchi dish is best enjoyed fresh, but leftovers will keep in the fridge for up to 3 days in an airtight container. The burrata won’t be as creamy after storing, so I like to add fresh burrata when reheating if I have it on hand.

Make Ahead: You can prep the tomato sauce up to 2 days ahead and store it separately from the gnocchi. Just cook the gnocchi fresh when you’re ready to serve, then toss everything together with the fresh burrata and basil for the best texture.

Warm Up: Gently reheat leftovers in a skillet over medium-low heat with a splash of cream or pasta water to loosen the sauce. The gnocchi might get a bit softer, but it still tastes great. Add fresh basil right before serving to brighten it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 48-56 g
• Fat: 118-130 g
• Carbohydrates: 290-320 g

Ingredients

For the sauce:

• 1/4 cup extra-virgin olive oil
• 6 to 8 garlic cloves, peeled and gently smashed
• 2 pints cherry tomatoes
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup heavy cream

For the gnocchi:

• 2 packages (16 oz each) potato gnocchi (such as delallo)
• 2 balls (4 oz each) fresh burrata cheese
• 1/2 cup fresh basil leaves, torn or sliced

Step 1: Prepare the Tomato-Garlic Sauce

• 1/4 cup extra-virgin olive oil
• 6 to 8 garlic cloves, peeled and gently smashed
• 2 pints cherry tomatoes
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup heavy cream

Heat the extra-virgin olive oil in a large skillet over medium-low heat.

Add the peeled and gently smashed garlic cloves and cook until fragrant, about 2 minutes.

Increase the heat to medium and add the cherry tomatoes.

Cook, stirring occasionally, until most of the tomatoes break down and become jammy, which should take about 10 to 12 minutes.

If the garlic starts to burn, reduce the heat to medium-low.

Season the mixture with crushed red pepper flakes (if using), kosher salt, and freshly cracked black pepper.

Then, reduce the heat to medium-low and stir in the heavy cream, letting everything come together into a creamy sauce.

I always like to let the tomatoes cook slowly here—this deepens the flavor wonderfully.

Step 2: Cook the Gnocchi

• 2 packages (16 oz each) potato gnocchi (such as DeLallo)

While the sauce is cooking, bring a large pot of salted water to a boil.

Add the potato gnocchi and cook according to the package instructions until al dente.

Before draining, reserve 1/2 cup of the pasta cooking water, then drain the rest.

I find that saving some pasta water always helps to create a silkier sauce when combining everything.

Step 3: Combine Gnocchi and Sauce, Add Basil

• cooked gnocchi and 1/2 cup reserved pasta water (from Step 2)
• tomato-garlic cream sauce (from Step 1)
• 1/2 cup fresh basil leaves, torn or sliced

Transfer the cooked gnocchi and reserved pasta cooking water to the skillet with the tomato sauce (from Step 1).

Toss everything together continuously over medium heat until the sauce is thickened and glossy, about 2 minutes.

Stir in most of the fresh basil leaves, reserving a little for garnish at the end.

Step 4: Top with Burrata and Garnish

• 2 balls (4 oz each) fresh burrata cheese
• reserved fresh basil (from Step 3)

Break the fresh burrata balls into generous pieces and scatter them evenly over the creamy, sauced gnocchi.

Remove the skillet from the heat and finish the dish by garnishing with the reserved fresh basil.

For an extra fresh touch, I love to drizzle a bit more olive oil over the finished dish just before serving.

Rich Tomato Gnocchi with Burrata

Delicious Rich Tomato Gnocchi with Burrata recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 2500 kcal

Ingredients

  

For the sauce:

• 1/4 cup extra-virgin olive oil
• 6 to 8 garlic cloves, peeled and gently smashed
• 2 pints cherry tomatoes
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup heavy cream

For the gnocchi:

• 2 packages (16 oz each) potato gnocchi (such as DeLallo)
• 2 balls (4 oz each) fresh burrata cheese
• 1/2 cup fresh basil leaves, torn or sliced

Instructions

 

• Heat the extra-virgin olive oil in a large skillet over medium-low heat. Add the peeled and gently smashed garlic cloves and cook until fragrant, about 2 minutes. Increase the heat to medium and add the cherry tomatoes. Cook, stirring occasionally, until most of the tomatoes break down and become jammy, which should take about 10 to 12 minutes. If the garlic starts to burn, reduce the heat to medium-low. Season the mixture with crushed red pepper flakes (if using), kosher salt, and freshly cracked black pepper. Then, reduce the heat to medium-low and stir in the heavy cream, letting everything come together into a creamy sauce. I always like to let the tomatoes cook slowly here—this deepens the flavor wonderfully.
• While the sauce is cooking, bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the rest. I find that saving some pasta water always helps to create a silkier sauce when combining everything.
• Transfer the cooked gnocchi and reserved pasta cooking water to the skillet with the tomato sauce (from Step 1). Toss everything together continuously over medium heat until the sauce is thickened and glossy, about 2 minutes. Stir in most of the fresh basil leaves, reserving a little for garnish at the end.
• Break the fresh burrata balls into generous pieces and scatter them evenly over the creamy, sauced gnocchi. Remove the skillet from the heat and finish the dish by garnishing with the reserved fresh basil. For an extra fresh touch, I love to drizzle a bit more olive oil over the finished dish just before serving.