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Creamy Tomato Gnocchi with Burrata

Creamy tomato gnocchi with burrata combines pillowy potato gnocchi with a garlic-crushed tomato cream sauce. Fresh burrata is added on top and torn right before serving so the center melts into the sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi Use store-bought for fastest results.
Tomato and aromatics
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes (optional) Omit if you prefer mild heat.
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Creamy sauce
  • 0.75 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 tbsp unsalted butter
Finishing
  • 8 oz fresh burrata cheese Add and tear just before serving.
  • 0.25 cup fresh basil leaves, torn

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the gnocchi
  1. Bring a large pot of salted water to a boil. Cook the potato gnocchi according to the package directions until they float to the surface, about 2–3 minutes, then drain and set aside.
Make the tomato garlic cream sauce
  1. Heat the olive oil in a large skillet over medium heat. Sauté the garlic for 30 seconds until fragrant.
  2. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
  3. Add the crushed tomatoes, Italian seasoning, red pepper flakes, kosher salt, and black pepper. Simmer for 8–10 minutes, stirring occasionally, until slightly thickened.
  4. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and butter until the sauce becomes smooth and creamy.
Combine and serve
  1. Fold the cooked gnocchi into the sauce and cook for 2–3 minutes, stirring gently until well coated.
  2. Transfer to serving bowls and place the burrata on top. Tear it open just before serving so the creamy center melts into the sauce.
  3. Garnish with fresh basil and extra Parmesan, then serve immediately.

Notes

For the creamiest sauce, keep the skillet on low when adding the cream and cheese so the mixture stays silky. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of water or cream to loosen the sauce. Freezing isn’t recommended because burrata can break when thawed. Dietary swap: use a dairy-free heavy cream and lactose-free Parmesan (or a plant-based Parmesan) for a dairy-reduced version while keeping the method the same.