30 Minute Creamy Tomato Gnocchi: Easy Delight

Honestly, who has hours to spend in the kitchen on a Tuesday night? I’m Anna Kowalska, and I’m all about sharing those tried-and-true homemade recipes that really make your family happy – the ones made with heart and bursting with flavor. You know those nights when you desperately want something delicious but also need it on the table fast? That’s exactly why you’re going to fall head over heels for this 30 Minute Creamy Tomato Gnocchi with Burrata. It’s proof that you don’t need to be a gourmet chef or have endless hours to create a truly satisfying, restaurant-worthy meal right in your own home. Get ready to impress yourself (and everyone you feed!) with minimal fuss.

Why You’ll Love This 30 Minute Creamy Tomato Gnocchi with Burrata

Okay, let’s talk about why this dish is about to become your new weeknight go-to. It’s one of those recipes that sounds fancy but is secretly super straightforward, and trust me, it delivers on all fronts. You’ll be amazed at how quickly you can go from thinking “what’s for dinner?” to serving up a plate of pure comfort.

• Quick and Easy Weeknight Meal: Seriously, the name says it all! We’re talking 30 minutes from start to finish. It’s perfect for those evenings when time is tight but you still crave something special.
• Rich and Flavorful Tomato Cream Sauce: This sauce is where the magic happens. The burst cherry tomatoes create a jammy base, and the heavy cream just makes it utterly luscious. It’s savory, slightly sweet, and just plain delicious.
• Luxurious Creamy Burrata Topping: Oh, the burrata! Adding those gorgeous balls of creamy cheese at the end takes this dish from great to absolutely unforgettable. It melts ever so slightly into the hot gnocchi, creating pockets of pure, dreamy indulgence.
• Minimal Ingredients, Maximum Taste: You don’t need a mile-long grocery list for this one. We’re using simple, high-quality ingredients that all play a starring role to create a symphony of flavors.
• Perfect for the Whole Family: Gnocchi is always a hit, and this creamy tomato version is so comforting and satisfying. Even the pickiest eaters will be asking for seconds!

Gather Your Ingredients for 30 Minute Creamy Tomato Gnocchi with Burrata

Alright, let’s get our game faces on for this speedy dinner! The beauty of this 30 Minute Creamy Tomato Gnocchi with Burrata is that it relies on simple, fresh ingredients that really shine. We’re talking about quality stuff that comes together in a flash. Using good olive oil is key for that initial garlic fragrance, and those little cherry tomatoes? They’re the stars of the sauce, bursting with sweet, juicy flavor as they cook down. And of course, the burrata is the grand finale – so creamy and luxurious!

Ingredient	Quantity	Preparation Notes
Extra-virgin olive oil	1/4 cup
Garlic	6-8 cloves	Peeled and lightly crushed
Cherry tomatoes	2 pints
Red pepper flakes	1/2 tsp.	Optional
Kosher salt	1 tsp.
Black pepper	1/2 tsp.	Freshly cracked
Heavy cream	1/2 cup
Potato gnocchi	2 (16-oz.) packages
Fresh burrata cheese	2 (4-oz.) balls
Fresh basil leaves	1/2 cup	Sliced or torn, plus extra for garnish

Ingredient Notes and Substitutions

When it comes to gnocchi, I always reach for the potato kind. They have that wonderfully soft, pillowy texture that just soaks up sauce like a dream. If you can’t find fresh gnocchi, don’t sweat it – the shelf-stable kind works too, just follow the package directions. For the sauce, heavy cream is my go-to for that rich, velvety finish, but if you’re looking for something a little lighter, you could try half-and-half. Just know the sauce might not be quite as thick or decadent. And those cherry tomatoes? They’re perfect because they cook down so easily into a jammy sauce. If you only have regular tomatoes, just dice them up small and cook them a bit longer until they soften nicely.

Crafting Your 30 Minute Creamy Tomato Gnocchi with Burrata: Step-by-Step

Preparing the Flavor Base

Alright, let’s get this deliciousness started! First things first, get a big pot of salted water on the boil for your gnocchi. While that’s heating up, grab a big skillet and pour in that lovely olive oil. Gently warm it over medium-low heat, then toss in your crushed garlic cloves. Let them sizzle away until they’re fragrant – you know, that amazing smell that fills your kitchen? About two minutes should do it. Now, crank that heat up to medium and add your cherry tomatoes. Cook them, stirring now and then, until most of them have burst and turned wonderfully jammy, about 10 to 12 minutes. Keep an eye on that garlic though; if it looks like it’s getting too dark, just turn the heat down a smidge. Season it all up with those red pepper flakes if you’re feeling a little spicy, plus your salt and pepper.

Creating the Creamy Sauce

Now for the creamy part! Lower the heat to medium-low and stir in that rich heavy cream. Let it mingle with the tomato mixture and get all cozy. Once your big pot of water is finally boiling, drop in your gnocchi. Cook them according to the package – usually just a few minutes until they float to the top. Before you drain them, scoop out about half a cup of that starchy pasta water. Trust me, this stuff is liquid gold for making your sauce silky smooth!

Bringing it All Together

Time to bring everything together! Carefully transfer those cooked gnocchi straight into the skillet with your beautiful tomato cream sauce. Pour in that reserved pasta water you saved – it’s our secret weapon for thickening. Now, toss everything together continuously for about two minutes. You’ll see the sauce magically thicken and get this gorgeous, glossy sheen that coats every single piece of gnocchi. Stir in most of your fresh basil, saving a little bit for that final flourish.

The Final Touch: Burrata and Garnish

This is the part that makes it feel extra special! Gently tear those lovely balls of burrata into pieces and scatter them all over the hot gnocchi. Turn off the heat completely. We want the burrata to get wonderfully warm and melty from the residual heat of the dish, but not fully cooked into the sauce. Give it a minute or two to soften. Then, sprinkle over your reserved fresh basil. Doesn’t that look absolutely divine?

Tips for Perfect 30 Minute Creamy Tomato Gnocchi with Burrata

You’ve got this! A few little tricks will make sure your 30 Minute Creamy Tomato Gnocchi with Burrata turns out absolutely perfect every single time. It’s all about those small details that make a big difference in the end. Here are my go-to tips:

• Don’t overcrowd the skillet when cooking tomatoes. Give those little guys some breathing room so they can actually burst and get jammy, instead of just steaming. You might need to cook them in two batches if your skillet isn’t huge, but it’s worth it for the sauce texture.
• Watch the garlic closely to prevent burning. Burnt garlic is a sad, bitter flavor you definitely don’t want. Keep the heat on medium-low and just let it get fragrant and golden.
• Reserve enough pasta water; it’s key for sauce consistency. Honestly, this starchy water is magic! It helps emulsify the sauce, making it super silky and helping it cling beautifully to the gnocchi. Don’t skip this step!
• Taste and adjust seasoning before adding burrata. Before you add that glorious cheese, give your sauce a quick taste. Does it need a pinch more salt? A grind of pepper? Make sure it’s spot-on before the burrata comes in.

Enjoying Your 30 Minute Creamy Tomato Gnocchi with Burrata

Alright, the moment of truth! Serve this glorious dish right from the skillet – presentation is everything, and it keeps everything nice and hot. The burrata should be just starting to get warm and melty, creating those decadent, creamy pockets throughout the gnocchi. It’s best enjoyed immediately, while the contrast between the warm, saucy gnocchi and the luscious burrata is at its absolute peak. Dig in and savor every bite!

Storing and Reheating Your 30 Minute Creamy Tomato Gnocchi with Burrata

Now, I know this dish is so good you might not have leftovers, but if you do, here’s how to keep it tasting great. Pop any extra 30 Minute Creamy Tomato Gnocchi with Burrata into an airtight container and stash it in the fridge. It’ll be good for about 4 days. When you’re ready to enjoy it again, just gently reheat it on the stovetop or in the microwave. My biggest tip? If you can, add the burrata *after* the dish is warm. That way, it stays nice and creamy instead of getting all weirdly cooked. You can also freeze this, but leave the burrata out before you freeze it. Just pop it into a freezer-safe container and it should be good for up to 3 months. Thaw it overnight in the fridge before you reheat it.

Storage/Reheating Method	Instructions
Storage	Refrigerate leftovers in an airtight container for up to 4 days.
Reheating	Gently rewarm in the microwave or on the stovetop. Add burrata after the dish is warm to prevent overcooking.
Freezing (without burrata)	Freeze leftovers (without burrata) in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions about 30 Minute Creamy Tomato Gnocchi with Burrata

Got questions about this speedy, creamy gnocchi? I get it! It’s a new favorite for a reason, and here are some common things folks ask:

Q1. Can I use dried gnocchi instead of fresh?
You sure can! While fresh gnocchi has that super tender, pillowy bite, the shelf-stable dried kind works perfectly fine. Just follow the package directions for cooking – they usually take a minute or two longer than fresh. The sauce will still be amazing!

Q2. What if I don’t have cherry tomatoes?
No problem at all! If you can’t find cherry tomatoes, just grab some regular ripe tomatoes. Dice them up pretty small, and you might need to let them cook just a little longer in the pan to get that lovely jammy texture for your sauce. It’ll still be delicious!

Q3. Is this dish spicy?
This 30 Minute Creamy Tomato Gnocchi with Burrata has a little kick if you add the red pepper flakes, but it’s totally optional! If you leave them out, it’s just a rich, savory tomato cream sauce. You can always add a tiny pinch if you like, or serve it with extra flakes on the side for those who want more heat.

Q4. Can I make this recipe vegan?
Making this vegan is a bit trickier because of the burrata and heavy cream, but it’s definitely doable with a few swaps! You’d need to use vegan gnocchi (check the ingredients, as some contain egg), a plant-based cream alternative like cashew cream or full-fat coconut milk (though coconut milk will add a distinct flavor), and a good vegan cheese alternative that melts well instead of burrata. It won’t be exactly the same, but you can still get a delicious creamy tomato pasta!

Nutritional Estimate for 30 Minute Creamy Tomato Gnocchi with Burrata

Just a heads-up, this is an estimated nutritional breakdown for one serving of our speedy 30 Minute Creamy Tomato Gnocchi with Burrata. Since we all use slightly different ingredients and portion sizes can vary, think of these numbers as a guideline. It’s a pretty satisfying dish, packed with flavor and goodness!

Nutrient	Amount (per serving)
Calories	650
Fat	40g
Saturated Fat	18g
Unsaturated Fat	20g
Trans Fat	0g
Carbohydrates	60g
Fiber	4g
Protein	15g
Sodium	1200mg
Sugar	10g
Cholesterol	70mg

Print