Tomato Basil Burrata Gnocchi
You know those meals that feel like a warm hug after a long day? That’s exactly what this Tomato Basil Burrata Gnocchi is. It’s creamy, comforting, and bursting with summer flavors—even if it’s the dead of winter and you’re eating it in fuzzy socks with a glass of wine in hand (no judgment, highly recommended).
I made this recipe on a whim one night when I had a lonely ball of burrata in the fridge and some cherry tomatoes that were starting to wrinkle. What came out was something I now make on repeat. It’s easy, ready in under 30 minutes, and honestly? It tastes like something you’d get at a cute Italian bistro—but without changing out of sweatpants.
What is Tomato Basil Burrata Gnocchi?
Tomato Basil Burrata Gnocchi is a quick, creamy Italian-inspired dish made with soft gnocchi, blistered cherry tomatoes, fresh basil, and rich burrata cheese. It’s ready in under 30 minutes and makes the perfect cozy weeknight dinner.
So let’s talk about how to make it!
Ingredients You’ll Need
This Tomato Basil Burrata Gnocchi recipe is simple but hits all the right notes—creamy, slightly tangy, herby, and rich.
- 1 lb potato gnocchi – I usually use store-bought for ease, but homemade is always a win.
- 2 cups cherry tomatoes, halved – bursting with flavor, especially when lightly blistered.
- 1 small yellow onion, finely diced – builds that sweet, savory base.
- 1 shallot, thinly sliced – optional, but it adds a mellow, aromatic depth.
- 2 garlic cloves, minced – essential.
- Olive oil & a little butter – for sautéing and richness.
- Heavy cream – just enough to bring everything together.
- Fresh basil – don’t skip this. It adds that vibrant, herbaceous finish.
- 1 ball of burrata cheese – the creamy crown jewel of this dish.
- Salt, black pepper, red pepper flakes – season to your heart’s content.
- Grated Parmesan (optional) – for those who love extra cheese (a.k.a. all of us).
👩🍳 How to Make Tomato Basil Burrata Gnocchi (Step-by-Step)
Let’s break this down into super easy steps:
1. Cook the Gnocchi
Boil a pot of salted water. Add the gnocchi, and once they float (usually 2–3 minutes), scoop them out and set aside. Reserve a bit of pasta water—you’ll need it later to make the sauce silky.
2. Sauté the Aromatics
In a large skillet, heat up some olive oil and butter. Toss in your chopped onion and shallot. Sauté for a few minutes until they’re soft and starting to turn golden. Add your garlic and cook for just 30 seconds (don’t let it burn!).
3. Blister the Tomatoes
Throw in those juicy cherry tomatoes and season with salt, pepper, and a pinch of red pepper flakes if you like a bit of heat. Let them cook for 5–6 minutes until they start bursting and making their own sauce. You can help them along by gently pressing some with the back of your spoon.
4. Make It Creamy
Lower the heat and stir in your heavy cream plus a splash of the pasta water. Let it simmer gently for a minute or two—this is where the magic starts.
5. Add Gnocchi & Basil
Toss your cooked gnocchi into the sauce. Let them soak up all that creamy, tomatoey goodness. Stir in your fresh basil at the very end for a punch of flavor.
6. Top with Burrata & Serve
Plate it up and tear that glorious burrata right over the hot gnocchi. The creamy center will ooze into the sauce and make you question why you ever ate gnocchi without burrata.
💡 Tips & Variations
- Add greens – A handful of spinach or arugula wilts nicely into the sauce.
- Make it spicy – Go heavier on the red pepper flakes.
- Swap the cream – Try mascarpone or a splash of white wine instead.
- No burrata? Use fresh mozzarella or even ricotta dolloped on top.
🧡 Why You’ll Love This Recipe
- Ready in 30 minutes – Minimal effort, maximum reward.
- Comfort food that doesn’t feel heavy – Thanks to the light cream sauce and fresh basil.
- One skillet = fewer dishes – Always a win in my book.
- That burrata though – Creamy, dreamy, cheesy goodness. Enough said.
🍷 What to Serve with Tomato Basil Burrata Gnocchi
- This dish is hearty on its own, but if you want to go all out:
- A simple green salad with lemon vinaigrette
- Garlic bread or a crusty baguette to scoop up the sauce
- A chilled glass of Pinot Grigio or rosé
📌 Final Thoughts
This Tomato Basil Burrata Gnocchi is the kind of dish that feels a little fancy, but is totally doable on a weeknight. It’s perfect for date night, girl’s night, or just treating yourself after a long day. Seriously—once you try it, you’ll crave it again and again.
Let me know if you make it! Tag me on Instagram or drop a comment below with your own twist. ❤️
Tomato Basil Burrata Gnocchi
Ingredients
- 1 lb 450g potato gnocchi
- 2 cups cherry tomatoes halved
- 1 tbsp olive oil
- 1 tbsp unsalted butter optional
- 1 small yellow onion finely diced
- 1 shallot thinly sliced
- 2 garlic cloves minced
- ¼ tsp red pepper flakes optional
- Salt and freshly ground black pepper to taste
- ⅓ cup heavy cream
- A handful of fresh basil leaves torn
- 1 ball burrata cheese about 4 oz
- Grated Parmesan optional, for serving
Instructions
- Cook Gnocchi:
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float (about 2–3 minutes). Drain and reserve ¼ cup pasta water.
- Sauté Aromatics:
- In a large skillet, heat olive oil and butter over medium heat. Add onion and shallot; cook 3–4 minutes until soft. Add garlic and red pepper flakes; sauté for 30 seconds.
- Cook Tomatoes:
- Stir in cherry tomatoes. Season with salt and pepper. Cook 5–6 minutes until tomatoes begin to burst. Lightly mash some to create a sauce.
- Make Cream Sauce:
- Reduce heat. Stir in heavy cream and a splash of reserved pasta water. Simmer for 1–2 minutes.
- Combine & Finish:
- Add gnocchi to the pan and toss to coat. Stir in fresh basil. Transfer to bowls or plates and top with torn burrata.
- Serve:
- Garnish with more basil, Parmesan, or a drizzle of olive oil. Serve warm.
- Add greens like spinach or arugula for extra color and nutrients.No burrata? Substitute with mozzarella or a dollop of ricotta.Make it spicy with extra red pepper flakes.
