30 Minute Creamy Tomato Gnocchi with Burrata – Easy, Creamy & Crowd-Pleasing

30 Minute Creamy Tomato Gnocchi with Burrata is like that friend who always shows up on time, brings snacks, and never judges your yoga pants lifestyle. This is comfort food that respects your schedule. Imagine pillowy gnocchi swimming in a velvety tomato cream sauce, crowned with creamy burrata and fresh basil—ready in 30 minutes flat.

Weeknight dinners don’t have to mean cereal or another “snack plate.” With this easy one-skillet wonder, you get big flavors, minimal mess, and a serious restaurant feel without stepping out of your kitchen. Plus, there’s burrata. Do we even need to say more?

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What is 30 Minute Creamy Tomato Gnocchi with Burrata?

At its core, 30 Minute Creamy Tomato Gnocchi with Burrata is a fast, flavor-packed dinner that doesn’t sacrifice quality for speed. You’ve got soft, potato-based gnocchi tossed in a jammy cherry tomato sauce infused with garlic and a splash of cream.

Then comes the burrata—creamy, dreamy, and slightly indulgent—adding that cold-meets-warm contrast that’s somehow fancy and cozy all at once. Finished with torn basil, this dish is as gorgeous as it is delicious. It feels like something you’d eat at a tiny Italian bistro, but it’s made with pantry staples and zero stress. The best part? It only takes 30 minutes, start to finish.

Reasons to Try 30 Minute Creamy Tomato Gnocchi with Burrata

Let’s be honest—weeknights are chaotic. Between work emails, hungry kids (or pets), and laundry mountains, a fancy dinner usually feels out of reach. But this 30 Minute Creamy Tomato Gnocchi with Burrata is here to change that. It’s fast, filling, and requires just one skillet and a pot. Even better? It looks way more impressive than it actually is.

Whether you’re cooking for family or trying to impress your date (or just yourself—because you deserve it), this dish brings bold, balanced flavors and a creamy finish that makes everyone do a happy plate dance. Plus, it’s meatless, so it’s a solid pick for Meatless Monday—or any day you just want something satisfying without the meat sweats.

Ingredients Needed to Make 30 Minute Creamy Tomato Gnocchi with Burrata

• 1/4 cup extra-virgin olive oil
• 6 to 8 garlic cloves, peeled and lightly crushed
• 2 pints cherry tomatoes
• 1/2 tsp red pepper flakes (optional, for a gentle kick)
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup heavy cream
• 2 (16-oz) packages potato gnocchi (we like DeLallo brand)
• 2 (4-oz) balls fresh burrata cheese
• 1/2 cup fresh basil leaves, sliced or torn

Instructions to Make 30 Minute Creamy Tomato Gnocchi with Burrata

Ready to whip up some serious comfort in under 30 minutes? Follow this detailed step by step guide to bring your 30 Minute Creamy Tomato Gnocchi with Burrata to life. Each part of the process is simple, approachable, and—best of all—practically foolproof. Let’s get cooking!

Step 1: Boil the Water Like a Pro

Before you even touch the skillet, bring a large pot of salted water to a boil. This is the water you’ll use to cook your gnocchi, so make sure it’s generously salted—think of it like the seasoning stage for your pasta. If you’re not sure how much salt to add, aim for the water to taste “like the sea.” Need help with pasta prep? Check out our easy pasta cooking tips for more help on nailing it every time.

While the water heats up, move on to the sauce. Multi-tasking for the win.

Step 2: Sauté the Garlic in Olive Oil

In a large skillet, heat 1/4 cup of extra virgin olive oil over medium-low heat. Once warm, add your lightly crushed garlic cloves—don’t mince them! Crushing releases more flavor and makes it easier to remove later if you want to tone down the garlic punch.

Let the garlic cook for about 2 minutes. Stir it occasionally and watch it closely—it should be fragrant and lightly golden, not brown or crispy. If things get too hot, just slide the skillet off the heat for a moment.

Want to swap garlic for shallots or something milder? Visit our ingredient substitutions guide to see how to adjust flavors without compromising richness.

Step 3: Add Cherry Tomatoes and Let Them Break Down

Now turn up the heat to medium and add 2 pints of fresh cherry tomatoes to the skillet. Stir every couple of minutes and let them cook for about 10 to 12 minutes, or until most of them start bursting and transforming into a thick, jammy sauce.

This is the heart of your creamy tomato gnocchi sauce. The tomatoes should collapse and caramelize slightly for deeper flavor. You can gently press them with the back of your spoon to help the process along—just don’t go overboard or you’ll end up with tomato soup!

At this stage, season with:

• 1/2 tsp red pepper flakes (optional, for a little kick)
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

You’ll know it’s ready when it smells like a cozy Italian kitchen. If that sounds like your thing, you’ll also love our Creamy Tuscan Garlic Tortellini Soup that features a similar tomato-and-cream flavor profile.

Step 4: Stir in the Cream for a Velvety Finish

Reduce your heat to medium-low again and stir in 1/2 cup of heavy cream. Gently fold it into the tomato sauce and watch the color shift into a rich, beautiful blush pink.

This creamy base is what makes this dish feel indulgent, but it comes together in seconds. For a lighter version, you could try using half-and-half or even coconut cream—just keep in mind that the sauce won’t be as thick or buttery. Want more creamy inspo? Browse our top picks for creamy dinner recipes.

Step 5: Cook the Gnocchi Until Just Tender

Once your water is boiling, add the potato gnocchi (2 16-oz packages). These cook super fast—typically around 2 to 3 minutes—so don’t walk away. They’re done when they float to the top. Stir gently while cooking so they don’t stick together.

Before draining, scoop out 1/2 cup of pasta water and set it aside. This starchy water is key to helping your sauce cling to the gnocchi. Drain the rest and move quickly to the next step.

Step 6: Toss Gnocchi with the Sauce

Add the drained gnocchi and your reserved pasta water straight into the skillet with the creamy tomato sauce. Crank the heat up slightly and toss everything together for about 2 minutes. Stir constantly—the sauce should thicken and become glossy, coating every gnocchi pillow perfectly.

This is that magical moment where everything comes together. If the sauce looks too thick, add a splash more pasta water. Too loose? Let it simmer a minute longer.

This same step by step technique works like a charm in our Gnocchi Mac and Cheese, too.

Step 7: Finish with Fresh Basil and Burrata

Remove the skillet from the heat and stir in fresh basil (about 1/2 cup, torn or sliced). Reserve a little for garnish—it adds a pop of color and a fresh herbaceous note that really balances the creamy sauce.

Finally, break your burrata balls into large pieces and scatter them over the hot gnocchi. The creamy center will melt slightly and create pools of cheesy goodness. Don’t stir it in—you want those bites of cool, rich burrata to stand out.

If you love burrata as much as we do, you’ll also want to try it in our Roasted Beets and Carrots Salad with Burrata—it’s another dreamy combo of textures and flavors.

What to Serve with 30 Minute Creamy Tomato Gnocchi with Burrata

This dish is the star, but a few sides can round it out nicely. A crusty loaf of bread is a must—you’ll want to mop up every drop of that sauce. A crisp green salad with lemon vinaigrette balances the richness, or you could go cozy with a side of Wild Mushroom, Caramelized Onion & Kale Soup. Want something a bit lighter? The Autumn Harvest Honeycrisp Apple and Feta Salad brings sweetness and crunch that plays beautifully with the creamy gnocchi.

Key Tips for Making 30 Minute Creamy Tomato Gnocchi with Burrata

1. Don’t skip the pasta water—it’s the secret sauce hero, helping everything emulsify.
2. If your garlic browns too fast, take the skillet off heat for a minute. Burnt garlic = bitter.
3. Use quality gnocchi. DeLallo’s is great, but any sturdy potato gnocchi will work.
4. Fresh burrata is everything here. Don’t substitute with mozzarella—it just won’t hit the same.
5. This is a forgiving recipe, so if your tomatoes are extra juicy or your gnocchi needs a minute longer, roll with it. Cooking’s not a test.

Storage and Reheating Tips for 30 Minute Creamy Tomato Gnocchi with Burrata

Got leftovers? Lucky you. Store your gnocchi (without the burrata) in an airtight container for up to 4 days in the fridge. To reheat, warm gently in a skillet or microwave with a splash of milk or water to loosen the sauce. Add fresh burrata after reheating for that signature creaminess. Freezing? Totally doable—just skip the burrata and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Again, fresh burrata goes on last—because melted burrata is just a sad blob.

FAQs

Can I use store-bought tomato sauce instead of fresh tomatoes?
You can, but the flavor won’t be quite the same. The burst tomatoes make this dish pop.

Is there a lighter version of this?
Swap heavy cream for half-and-half or a dairy-free alternative, but note—it won’t be quite as rich.

What if I can’t find burrata?
Use fresh mozzarella as a backup, but try to find burrata when you can. It’s worth the hunt.

Can I add protein?
Sure! Grilled chicken or shrimp would be great. But trust us—it’s satisfying on its own.

Final Thoughts

There’s a reason this 30 Minute Creamy Tomato Gnocchi with Burrata keeps making the weeknight dinner rotation—it’s just that good. It’s the kind of meal that feels like a hug in a bowl: cozy, fast, and fancy without the fuss. Whether you’re feeding the family or treating yourself to something indulgent after a long day, this one’s got your back. And if you’re craving more quick and creamy goodness, don’t miss our Gnocchi Mac and Cheese next. Happy cooking!

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