30-Minute Creamy Tomato Gnocchi with Burrata: The Ultimate Comfort Food Recipe
When you’re craving something rich, comforting, and absolutely delicious but don’t have hours to spend in the kitchen, this 30-Minute Creamy Tomato Gnocchi with Burrata is your answer. This recipe combines pillowy soft gnocchi with a luscious creamy tomato sauce, roasted cherry tomatoes, and the star of the show—creamy, indulgent burrata cheese. It’s the kind of dish that tastes like you’ve been cooking all day but actually comes together in half an hour. Whether you’re cooking for a busy weeknight dinner or trying to impress guests without the stress, this recipe delivers restaurant-quality results with minimal effort.
The beauty of this dish lies in its simplicity. You don’t need fancy ingredients or complicated techniques—just good-quality gnocchi, ripe cherry tomatoes, heavy cream, fresh basil, and that glorious burrata cheese that melts into the sauce creating pockets of creamy heaven in every bite. The sauce itself is velvety and rich, with the perfect balance of tangy tomatoes and luxurious cream, while the burrata adds an extra layer of decadence that elevates this from a simple pasta dish to something truly special.
Why This Recipe Works
This creamy tomato gnocchi recipe works because it focuses on building layers of flavor quickly while maintaining that comforting, homemade quality we all crave. The cherry tomatoes are roasted right in the pan, concentrating their natural sweetness and adding a burst of fresh tomato flavor that pairs beautifully with the cream. The gnocchi cooks directly in the sauce, absorbing all those wonderful flavors while maintaining its signature pillowy texture. And that burrata? It’s the finishing touch that transforms this from delicious to absolutely unforgettable.
The recipe is also incredibly forgiving, making it perfect for both experienced cooks and kitchen beginners. Store-bought gnocchi works wonderfully here, eliminating the time-consuming step of making pasta from scratch. The sauce comes together in one pan, which means less cleanup and more time to actually enjoy your meal. Plus, the ingredients are straightforward and accessible—no hunting down obscure specialty items or spending a fortune at the grocery store.
What Makes Burrata Special
If you’ve never cooked with burrata before, you’re in for a treat. Unlike regular mozzarella, burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an extraordinarily soft, creamy texture. When you cut into it or place it on hot food, that creamy interior flows out, creating a luxurious sauce all on its own. In this gnocchi recipe, the burrata melts slightly into the hot tomato cream sauce, creating marbled pockets of pure indulgence that coat each piece of gnocchi. It’s rich, it’s decadent, and it’s absolutely worth it.
Choosing Your Ingredients
For the best results, choose high-quality ingredients even though this is a quick recipe. Look for gnocchi in the pasta aisle or refrigerated section of your grocery store—both work equally well. Cherry or grape tomatoes are ideal because they’re naturally sweet and roast beautifully in just a few minutes. For the cream, heavy whipping cream creates the richest sauce, but you can use half-and-half if you prefer something slightly lighter. Fresh basil is non-negotiable here—it adds a bright, aromatic note that dried basil simply can’t replicate. And of course, get the freshest burrata you can find, ideally from a specialty cheese counter or Italian deli.
Ingredients
- 1 pound (450g) store-bought gnocchi
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 tablespoon tomato paste
- 1 cup heavy cream
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 ball (8 ounces) fresh burrata cheese
- ¼ cup fresh basil leaves, torn
- ¼ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Start by bringing a large pot of salted water to boil for the gnocchi. Once boiling, cook the gnocchi according to package directions, usually about 2-3 minutes or until they float to the surface. Drain and set aside, reserving about half a cup of the pasta cooking water.
- While the gnocchi cooks, heat olive oil in a large skillet or saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Garlic burns quickly, so watch it carefully during this step.
- Add the halved cherry tomatoes to the pan, cut side down. Let them cook undisturbed for about 3-4 minutes until they start to blister and caramelize. This concentrates their flavor and adds a wonderful roasted quality to the sauce.
- Stir in the tomato paste and cook for another minute, allowing it to darken slightly and develop a deeper, richer tomato flavor. This step is crucial for building that restaurant-quality depth of flavor.
- Pour in the heavy cream and add the red pepper flakes if using. Stir everything together, bringing the sauce to a gentle simmer. Let it bubble gently for about 3-5 minutes until it thickens slightly and the tomatoes begin to break down, releasing their juices into the cream.
- Add the cooked gnocchi to the sauce, stirring gently to coat each piece. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. The starchy pasta water also helps the sauce cling better to the gnocchi.
- Season generously with salt and black pepper to taste. Remember that the burrata and Parmesan will add additional saltiness, so taste before adding too much salt at this stage.
- Remove the pan from heat and tear the burrata into large pieces, placing them directly on top of the gnocchi and sauce. The residual heat will begin melting the cheese, creating those gorgeous creamy pockets throughout the dish.
- Tear the fresh basil leaves and scatter them over the top, along with the grated Parmesan cheese. Give everything a very gentle stir, just enough to distribute the cheese and herbs without completely mixing the burrata into the sauce—you want those beautiful visible pockets of creamy cheese.
- Serve immediately in shallow bowls, making sure each serving gets plenty of that melted burrata. Garnish with additional fresh basil leaves and an extra sprinkle of Parmesan if desired.
30-Minute Creamy Tomato Gnocchi with Burrata
Ingredients
Equipment
Method
- Bring a large pot of salted water to boil. Cook gnocchi according to package directions, about 2-3 minutes or until they float. Drain and reserve half a cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add halved cherry tomatoes cut side down. Cook undisturbed for 3-4 minutes until blistered and caramelized.
- Stir in tomato paste and cook for 1 minute until slightly darkened.
- Pour in heavy cream and add red pepper flakes if using. Bring to a gentle simmer and cook for 3-5 minutes until slightly thickened.
- Add cooked gnocchi to the sauce, stirring gently to coat. Add reserved pasta water if sauce is too thick.
- Season with salt and black pepper to taste.
- Remove from heat. Tear burrata into large pieces and place on top of gnocchi. Let the heat begin melting the cheese.
- Tear fresh basil leaves and scatter over the top along with grated Parmesan. Stir gently to distribute.
- Serve immediately in shallow bowls, garnishing with additional fresh basil and Parmesan if desired.
Notes
Tips for Perfect Creamy Tomato Gnocchi
Timing is everything with this recipe. Have all your ingredients prepped and ready before you start cooking, because once you begin, everything moves quickly. The gnocchi only takes a few minutes to cook, and the sauce comes together even faster. This is a dish best served immediately while everything is hot and that burrata is at its meltiest, creamiest best.
Don’t skip the step of letting the cherry tomatoes blister in the pan. Those few minutes of undisturbed cooking create caramelized spots on the tomatoes that add incredible depth of flavor to your sauce. Similarly, cooking the tomato paste until it darkens slightly removes any raw, tinny flavor and develops a rich, concentrated tomato taste that forms the backbone of your sauce.
When it comes to the burrata, handle it gently. This cheese is delicate and incredibly soft, so there’s no need to aggressively stir it into the sauce. Place it on top of the hot gnocchi and let the heat do the work, creating those stunning marbled streaks of cream throughout your dish. If you mix it too vigorously, you’ll lose that beautiful visual presentation of white cream swirled through orange-red sauce.
Customization Ideas
While this recipe is absolutely delicious as written, it’s also incredibly versatile. Add some sautéed spinach or kale during the last few minutes of cooking for extra nutrients and a pop of green color. Sun-dried tomatoes would add another layer of intense tomato flavor. For protein, consider adding cooked Italian sausage, grilled chicken, or even crispy pancetta. A handful of fresh arugula stirred in just before serving adds a peppery bite that contrasts beautifully with the rich, creamy sauce.
If you can’t find burrata, fresh mozzarella makes a decent substitute, though you’ll miss out on that ultra-creamy interior. You could also use ricotta dolloped on top, which provides creaminess and a slightly different texture. For a lighter version, substitute half-and-half for the heavy cream, though the sauce won’t be quite as thick and luxurious.
Serving Suggestions
This creamy tomato gnocchi is substantial enough to serve as a complete meal on its own, but it pairs beautifully with a simple side salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or crusty Italian bread is perfect for soaking up any extra sauce left in your bowl—and trust me, you won’t want to waste a single drop. A crisp white wine like Pinot Grigio or a light red like Chianti complements the tomato and cream flavors perfectly.
For a dinner party, serve this as a first course in smaller portions, followed by a lighter protein like grilled fish or chicken. The rich, comforting flavors make it especially perfect for fall and winter entertaining when you want something warming and satisfying.
Storage and Reheating
While this dish is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The gnocchi will absorb some of the sauce as it sits, and the burrata will be fully incorporated rather than in those beautiful separate pockets, but it will still taste delicious. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed. You can also reheat individual portions in the microwave, though the stovetop method gives better results.
Note that the texture of gnocchi changes slightly after refrigeration—it becomes a bit firmer and less pillowy—so this really is a recipe best enjoyed immediately after cooking. If you’re planning to make it ahead, you can prepare the sauce in advance and simply cook the gnocchi and add the burrata when you’re ready to serve.
Why You’ll Love This Recipe
This 30-Minute Creamy Tomato Gnocchi with Burrata has everything you want in a comfort food recipe: it’s quick, easy, uses accessible ingredients, and tastes absolutely incredible. The combination of pillowy gnocchi, rich creamy tomato sauce, and that luxurious melted burrata creates a dish that feels special and indulgent without requiring hours of work or advanced cooking skills. It’s the perfect recipe for busy weeknights when you want something better than takeout but don’t have the time or energy for an elaborate meal.
The flavors are bold and satisfying—tangy tomatoes, rich cream, aromatic basil, and that incomparably creamy burrata—while the texture combination of soft gnocchi and melted cheese is pure comfort in a bowl. It’s a dish that feels like a warm hug, the kind of meal you’ll find yourself craving again and again.
Conclusion: Your New Favorite 30-Minute Dinner
If you’ve been searching for that perfect weeknight dinner recipe that’s quick, delicious, and impressive enough for company, look no further. This Creamy Tomato Gnocchi with Burrata delivers on every level—flavor, texture, presentation, and ease of preparation. The next time you’re standing in your kitchen wondering what to make for dinner, remember this recipe. In just 30 minutes, you can have a restaurant-quality meal on the table that will have everyone asking for seconds and requesting the recipe. Give it a try tonight, and it might just become your new go-to comfort food dish.
