Creamy Tomato Gnocchi with Burrata (Simple Recipe)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 1 lb (500 g) potato gnocchi
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 2 cups cherry tomatoes, halved
• 2 tbsp tomato paste
• 1 cup heavy cream
• ½ cup vegetable or chicken broth
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 1 ball (8 oz / 225 g) burrata cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Cook the gnocchi according to the package directions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
4. Add the cherry tomatoes and cook for 5–6 minutes, until they begin to burst.
5. Stir in the tomato paste, Italian seasoning, red pepper flakes (if using), salt, and black pepper.
6. Pour in the broth and heavy cream. Simmer for 3–4 minutes until the sauce is smooth and slightly thickened.
7. Stir in the Parmesan cheese until melted.
8. Add the cooked gnocchi and gently toss until coated in the creamy tomato sauce.
9. Remove from the heat and place the burrata on top. Let it soften for 1–2 minutes, then gently break it open.
10. Garnish with fresh basil and serve immediately.

Optional Add-Ins

• Grilled chicken
• Baby spinach
• Sautéed mushrooms
• Sun-dried tomatoes
• Crispy bacon
• Fresh mozzarella instead of burrata

Tips

• Don’t overcook the gnocchi—it only needs a few minutes to float to the surface.
• For extra flavor, use freshly grated Parmesan.
• Serve with garlic bread or a fresh green salad.

Approximate Nutrition (Per Serving)

• Calories: 560
• Protein: 18 g
• Carbohydrates: 45 g
• Fat: 34 g
• Fiber: 3 g