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One skillet creamy tomato gnocchi with burrata, cherry tomatoes, garlic, heavy cream, red pepper flakes, and fresh basil leaves

30 Minute Creamy Tomato Gnocchi with Burrata

Pillowy gnocchi cooked directly in a rich tomato cream sauce, finished with torn fresh burrata that melts into the dish. A satisfying one-skillet vegetarian dinner in 30 minutes.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb potato gnocchi shelf-stable or refrigerated
  • 2 tbsp olive oil
  • 5 cloves garlic minced
  • 1/2 medium white onion finely diced
  • 1/2 tsp red pepper flakes
  • 14 oz crushed tomatoes 1 can
  • 1/2 cup cherry tomatoes halved
  • 1/3 cup heavy cream
  • 1/4 cup grated Parmesan plus more for serving
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 8 oz fresh burrata 1 to 2 balls, added off heat
  • 1 handful fresh basil for finishing

Equipment

  • Large deep skillet with tight-fitting lid
  • Wooden spoon or silicone spatula

Method
 

  1. Sauté onion in olive oil over medium heat 4 minutes until soft.
  2. Add garlic and red pepper flakes. Stir 60 seconds without browning.
  3. Add both tomatoes, herbs, sugar, salt, and pepper. Simmer uncovered 8 to 10 minutes.
  4. Stir in heavy cream and Parmesan. Adjust seasoning and loosen with water if needed.
  5. Add uncooked gnocchi, stir to coat, cover tightly and cook 5 to 6 minutes on medium-low.
  6. Remove from heat. Tuck torn burrata into the sauce and rest 90 seconds to soften.
  7. Finish with olive oil drizzle and fresh basil. Serve from the skillet.

Notes

  • Use a tight-fitting lid so gnocchi steams properly in the sauce.
  • Loosen sauce with 2 to 3 tbsp of water before adding gnocchi if it looks thick.
  • Add burrata off the heat so it softens without fully dissolving.
  • Store leftovers without burrata and add fresh when reheating.
  • Serve immediately for best gnocchi texture.