Description
This 30 Minute Creamy Tomato Gnocchi with Burrata is a luscious and comforting Italian-inspired dish featuring pillowy gnocchi simmered in a rich, creamy tomato sauce infused with herbs and spices. The addition of fresh burrata cheese adds a luscious, creamy texture that melts beautifully into the sauce, making every bite indulgent. Perfect for a quick yet elegant weeknight dinner, this recipe balances ease with gourmet flavors.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
Main Ingredients
- 1 package (16 ounces) gnocchi
- 4 ounces burrata cheese
- 1/4 cup fresh basil, chopped
Instructions
- Heat the olive oil: In a large skillet over medium heat, warm the olive oil to prepare for sautéing the aromatics.
- Sauté the onion: Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
- Add garlic: Incorporate the minced garlic and continue cooking for 1-2 minutes until fragrant, ensuring it doesn’t burn by stirring frequently.
- Add diced tomatoes: Pour in the diced tomatoes with their juices and stir to combine evenly with the onion and garlic.
- Combine broth, cream, and tomato paste: Add vegetable broth, heavy cream, and tomato paste to the skillet. Stir thoroughly until the tomato paste fully dissolves into the sauce.
- Season the sauce: Sprinkle in dried basil, dried oregano, red pepper flakes, salt, and black pepper, then stir well to distribute all the flavors.
- Simmer the sauce: Bring the sauce to a gentle simmer and let it cook for 5-7 minutes to allow it to thicken slightly and for the flavors to meld.
- Cook the gnocchi: Meanwhile, bring a pot of salted water to a boil and cook the gnocchi according to package instructions—typically 2-3 minutes until they float to the surface.
- Transfer gnocchi: Use a slotted spoon to remove the cooked gnocchi and place them directly into the skillet with the simmering tomato sauce.
- Combine gnocchi with sauce: Gently stir the gnocchi in the sauce, coating each piece well without breaking them.
- Add burrata cheese: Tear the burrata into chunks and fold it carefully into the skillet. Stir gently to incorporate the cheese while leaving creamy pockets in the sauce.
- Melt the cheese: Continue to cook for 2-3 more minutes, allowing the burrata to soften and blend into the sauce for a creamy texture.
- Adjust seasoning: Taste the dish and add more salt or pepper as needed to balance the flavors.
- Add fresh basil: Remove the skillet from heat and stir in the chopped fresh basil to brighten and freshen the dish.
- Serve immediately: Plate the creamy tomato gnocchi with burrata while hot, garnishing with extra basil if desired for an elegant presentation.
Notes
- For extra spice, increase the red pepper flakes according to taste.
- The fresh basil should be added at the end to retain its vibrant flavor and color.
- Gnocchi can be cooked ahead and added to the sauce just before serving, but fresh cooking yields the best texture.
- Burrata adds a rich creaminess, but mozzarella can be a substitute in a pinch.
- This dish pairs well with a side salad or warm garlic bread for a complete meal.
