30 Minute Creamy Tomato Gnocchi: Divine Comfort

Oh, you are going to *love* this 30 Minute Creamy Tomato Gnocchi with Burrata. Seriously, it’s one of those dishes that just screams comfort and pure deliciousness, and it’s on the table faster than you can say “second helping!” I’m Daniel, and I started Reciqa because, well, cooking should be fun and easy, right? For me, it’s always been about more than just throwing ingredients together; it’s about those cozy nights, sharing a meal with people you love, and making memories. You’ll find all sorts of goodies here, from super simple weeknight dinners to a few sweet treats and some lighter options too. The goal is always good food that makes you feel good, and this creamy gnocchi with its dreamy burrata? It’s the perfect example of that philosophy in action. It’s quick, it’s ridiculously tasty, and it’s going to become your new go-to, trust me!

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

Seriously, this dish is a weeknight warrior! It’s so incredibly satisfying and feels like such a treat, but it comes together in about 30 minutes flat. What’s not to love? Here’s why it’s going to be your new favorite:

• Lightning Fast: Ready in just 30 minutes from start to finish – perfect for those busy evenings!
• Super Easy: Minimal steps and straightforward cooking mean even beginner cooks can nail this one.
• Incredible Flavor: That jammy tomato sauce paired with rich cream and fragrant garlic is just *chef’s kiss*.
• Luxurious Touch: The burrata cheese adds an unbelievable creaminess that takes it to the next level.
• Vegetarian Delight: A hearty and satisfying meat-free meal that everyone will enjoy.

Gather Your Ingredients for 30 Minute Creamy Tomato Gnocchi with Burrata

Alright, let’s get this party started! To whip up this dreamy 30 Minute Creamy Tomato Gnocchi with Burrata, you’ll want to gather these goodies. Don’t worry, it’s all pretty straightforward stuff!

Ingredient	Amount	Notes
Extra-virgin olive oil	1/4 cup	Good quality makes a difference!
Garlic cloves	6 to 8	Peeled and lightly crushed
Cherry tomatoes	2 pints	The star of our sauce!
Red pepper flakes	1/2 tsp.	Optional, but adds a nice little kick!
Kosher salt	1 tsp.	Or to taste
Freshly cracked black pepper	1/2 tsp.	Freshly cracked is best!
Heavy cream	1/2 cup	For that luscious creaminess
Potato gnocchi	2 (16-oz.) packages	Your favorite store-bought kind is perfect
Fresh burrata cheese	2 (4-oz.) balls	The absolute showstopper!
Fresh basil leaves	1/2 cup	Sliced or torn, plus extra for garnish

Ingredient Notes and Substitutions

You might be wondering about a couple of things here! When I say “jammy” tomatoes, I mean cooked down until they burst and get thick and spreadable, kind of like a quick tomato jam. If you can’t find cherry tomatoes, grape tomatoes will work just fine; they just might take a minute or two longer to break down. For the cream, if heavy cream isn’t your jam, a good quality half-and-half can work in a pinch, but it might make the sauce a tiny bit less rich. And for the burrata, while it’s truly magical here, if you absolutely can’t find it, fresh mozzarella that’s torn into pieces will give you a lovely milky cheese pull, though it won’t be quite as decadent.

Step-by-Step Guide to Making 30 Minute Creamy Tomato Gnocchi with Burrata

1. First things first, let’s get that water boiling for the gnocchi. Grab a big pot, fill it with water, add a good pinch of salt (make it taste like the sea!), and set it over high heat.
2. While the water heats up, let’s get this sauce going. Pour your olive oil into a nice big skillet – one that can hold everything later, trust me! Set it over medium-low heat. Toss in those crushed garlic cloves. We just want to coax out their amazing flavor, not burn them, so let them hang out and get fragrant for about 2 minutes.
3. Now, crank that heat up to medium. Add your cherry tomatoes to the skillet. Give them a stir now and then. You want to cook them until most of them have burst and turned all jammy and saucy. This usually takes about 10 to 12 minutes. Once they’re looking good and broken down, season everything up! Add your red pepper flakes if you’re feeling a little spicy, then sprinkle in the salt and freshly cracked black pepper.
4. Turn the heat down to medium-low. Pour in that glorious heavy cream. Stir it all together. Mmm, it’s already smelling amazing, right?
5. Okay, your gnocchi water should be boiling by now! Carefully add the potato gnocchi to the boiling water. Cook them according to the package directions – 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. This stuff is liquid gold for making your sauce extra silky! Drain the rest of the water.
6. Now, add the cooked gnocchi right into the skillet with your beautiful tomato cream sauce. Pour in that reserved pasta water too. Toss everything together gently over the heat for about 2 minutes. You’ll see the sauce thicken up and get nice and glossy, coating every single piece of gnocchi. Stir in most of your fresh basil, saving a little bit for that final flourish.
7. This is the grand finale! Gently break apart those creamy balls of burrata cheese and nestle the pieces all over the gnocchi. Turn off the heat – you don’t want the burrata to completely melt away, just get nice and warm. Garnish with the remaining fresh basil. Serve this masterpiece immediately!

Tips for Perfect 30 Minute Creamy Tomato Gnocchi with Burrata

Want to make this already amazing dish even better? Here are a few little tricks I’ve picked up. First, don’t overcrowd your gnocchi pot when cooking them; give them space to float freely so they don’t stick together and get gummy. For the sauce, that reserved pasta water is your best friend. It’s starchy and helps emulsify the sauce, making it cling perfectly to the gnocchi. If your sauce looks a little too thick, just add a splash more pasta water. And with the burrata, the key is to add it right at the end, off the heat. You want it to get warm and oozy, not completely melt into the sauce. A little bit of fresh basil stirred in at the end and some sprinkled on top really brightens everything up. Trust me, these little things make a big difference!

Frequently Asked Questions About 30 Minute Creamy Tomato Gnocchi with Burrata

Q1. Can I make this gnocchi recipe ahead of time?
You know, this dish is really best enjoyed fresh because that burrata gets so wonderfully creamy and melty when it’s just warmed through. While you could technically make the tomato sauce and cook the gnocchi ahead, I’d recommend storing them separately and then combining and reheating just before you plan to serve, adding the burrata at the very end. It’s designed to be quick, so it’s totally doable on a weeknight!

Q2. What kind of gnocchi works best for this creamy tomato sauce?
Potato gnocchi is definitely the star here, and the store-bought kind is fantastic for this recipe! The softness of potato gnocchi really soaks up that delicious sauce beautifully. You can use shelf-stable or refrigerated potato gnocchi; just follow the package directions for cooking. If you’re feeling adventurous, you could try ricotta gnocchi, but potato is my go-to for this particular creamy sauce.

Q3. How do I store leftovers of this burrata pasta?
If you happen to have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 4 days. The crucial tip here is to add any leftover burrata *after* you reheat the pasta. Reheat gently on the stovetop or in the microwave, then tear some fresh burrata over the top. It makes all the difference!

Q4. Can I add vegetables to this 30 minute gnocchi dish?
Absolutely! This recipe is super adaptable. For a quick veggie boost, you could sauté some spinach or kale right after the garlic and tomatoes have broken down, or stir in some steamed broccoli florets or peas along with the gnocchi. Just make sure whatever veggies you add cook quickly so you can stick to that 30-minute timeframe!

Storing and Reheating Your 30 Minute Creamy Tomato Gnocchi with Burrata

Got some delicious leftovers? Lucky you! Here’s how to keep this creamy gnocchi tasting great:

Method	Instructions
Refrigerator Storage	Store leftovers in an airtight container in the refrigerator for up to 4 days. Remember to keep the burrata separate if possible, or add it fresh when reheating.
Reheating Instructions	Gently reheat on the stovetop over low heat or in the microwave. Add a splash of water or broth if needed to loosen the sauce. For the best texture, add the fresh burrata *after* the dish is warm and let it melt slightly.
Freezing (Without Burrata)	You can freeze leftovers (without the burrata!) in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above.

Estimated Nutritional Information

Please keep in mind that these are estimates and can vary a bit depending on the specific brands and ingredients you use. But for a serving of this delicious 30 Minute Creamy Tomato Gnocchi with Burrata, you’re looking at something like:

Nutrient	Amount (per serving)
Calories	650
Fat	45g
Saturated Fat	20g
Sodium	900mg
Carbohydrates	55g
Fiber	4g
Protein	15g
Sugar	8g

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