Creamy Tomato Gnocchi with Burrata and Jammy Cherry Tomatoes
By Noah Bennett
Choose firm, ripe cherry tomatoes with smooth skins; they burst in olive oil into a concentrated, jammy sauce for this creamy tomato gnocchi. Potato gnocchi stays plump and al dente beneath torn burrata, basil, and a lightly peppery tomato cream.
Olive oil carries six to eight lightly crushed garlic cloves before the tomatoes go in, giving the sauce its deeply garlicky base. Heavy cream softens the tomatoes’ acidity and adds body, while red pepper flakes are optional for heat. Potato gnocchi is cooked separately in salted water, and reserved cooking water helps the sauce cling to every dumpling. Fresh basil is stirred in near the end.
The tomatoes are ready when most have broken down and look jammy rather than merely warmed through. Keep an eye on the garlic as the skillet heats; if it begins to brown too quickly, lower the heat to medium-low so it stays fragrant instead of scorched. Tossing the gnocchi continuously with reserved pasta water for about two minutes produces the thick, glossy finish described in the recipe.
Serve the rich skillet with a crisp side salad, such as a Brussels sprout salad. For leftovers, keep burrata separate when possible, then add it after the gnocchi has been gently warmed with a splash of water or broth to loosen the sauce.
Why you'll love this recipe
- Cherry tomatoes do the heavy lifting here, because cooking them until jammy concentrates their flavor and builds a sauce from only a few fresh ingredients.
- Six to eight garlic cloves give the tomato base real depth, while the cream rounds out the tomatoes without covering their bright character.
- Potato gnocchi stays plump and tender when cooked al dente, providing a mild backdrop that lets basil, burrata, and tomatoes stand out.
- Fresh burrata is added off heat, so its soft center settles into the glossy gnocchi instead of disappearing into the tomato sauce.
- Reserved pasta water makes the simple cream sauce cling to the dumplings, stretching the olive oil, tomatoes, and cream into a cohesive skillet dinner.
- Basil cuts through the sauce’s richness at the finish, proving that a small handful of fresh leaves can sharpen the whole dish.
Ingredients
- •0.25 cup extra-virgin olive oil
- •6 cloves garlic (6 to 8, peeled and lightly crushed)
- •2 pints cherry tomatoes
- •0.5 tsp. red pepper flakes (optional)
- •1 tsp. kosher salt
- •0.5 tsp. freshly cracked black pepper
- •0.5 cup heavy cream
- •2 16-oz. packages potato gnocchi
- •2 4-oz. balls fresh burrata cheese
- •0.5 cup fresh basil leaves (sliced or torn)
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
Meanwhile, heat olive oil in a large skillet over medium-low heat.
- 3
Add garlic and cook until fragrant, about 2 minutes.
- 4
Increase heat to medium and add tomatoes.
- 5
Cook, stirring occasionally, until most tomatoes break down and become jammy, about 10 to 12 minutes; reduce heat to medium-low if the garlic starts to burn.
- 6
Season with red pepper flakes, if using, salt, and black pepper.
- 7
Reduce heat to medium-low and stir in heavy cream.
- 8
Add gnocchi to the boiling water and cook according to package instructions until al dente.
- 9
Reserve 1/2 cup pasta cooking water and drain the remaining water.
- 10
Transfer cooked gnocchi and reserved pasta water to the skillet with tomato sauce and toss continuously until thickened and glossy, about 2 minutes.
- 11
Stir in fresh basil, reserving some for garnish.
- 12
Break burrata balls into pieces and disperse evenly over the pasta.
- 13
Remove the skillet from heat and garnish with reserved basil.
FAQ
Nutrition (per serving)
Calories
466
Protein
12g
Fat
18g
Carbs
64g
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