Name: Creamy Tomato Gnocchi with Burrata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound potato gnocchi (store-bought or homemade); 2 tablespoons olive oil; 1 small yellow onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes; 1 can (28 ounces) crushed tomatoes; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 8 ounces burrata cheese, torn into large pieces; 1/4 cup fresh basil leaves, torn; 2 tablespoons unsalted butter; Salt and freshly ground black pepper, to taste

Creamy Tomato Gnocchi with Burrata tastes like ultra-cozy tomato soup met pillowy dumplings and decided to get fancy with a creamy finish. It works perfectly for busy weeknights or at-home date nights and takes about 30 minutes from chopping board to table. I first made this on a Tuesday when my sink overflowed with dishes, so I promise this one keeps things simple.

Why Make This Creamy Tomato Gnocchi with Burrata at Home

You control every part of the flavor, from how garlicky the sauce tastes to how rich and creamy it feels. The burrata melts into the hot gnocchi and sauce, so every bite tastes silky and restaurant-level without restaurant prices.

You also skip the heavy, oily sauces that some takeout spots use. Pantry ingredients like canned tomatoes and shelf-stable gnocchi keep this recipe weeknight friendly, and you only need one skillet plus a pot.

“This Creamy Tomato Gnocchi with Burrata tastes like a cozy Italian restaurant meal in sweatpants at home, and I scraped the pan clean. ★★★★★”

Ingredients You Need

Gnocchi and cheese

Shelf-stable or refrigerated potato gnocchi
- Use your favorite brand; I like De Cecco or Trader Joe’s.
- Choose plain potato gnocchi, not stuffed, so the sauce and burrata shine.
Burrata cheese
- Use 1 large ball or 2 smaller ones.
- If you cannot find burrata, use fresh mozzarella and a spoonful of ricotta for a similar creamy effect.

Tomato sauce base

Olive oil
- Extra virgin tastes best, but any mild olive oil works.
Unsalted butter
- Adds richness and helps the sauce cling to the gnocchi.
Yellow or sweet onion, finely diced
Fresh garlic, minced
Crushed red pepper flakes
- Optional, but a pinch gives gentle heat.
Tomato paste
- Tube tomato paste works great and keeps well in the fridge.
Canned crushed tomatoes
- Use good-quality Italian tomatoes like Mutti or Cento for the best flavor.
- You can use canned tomato puree if you prefer a smoother sauce.

Creamy finish

Heavy cream
- You can use half-and-half for a lighter version, but the sauce turns slightly thinner.
Freshly grated Parmesan cheese
- Skip the green can; use a wedge and grate it yourself for better melting.
Salt and freshly ground black pepper
Sugar, just a pinch
- Balances acidity in the tomatoes if they taste sharp.

Herbs and flavor boosters

Fresh basil leaves
- Tear them by hand so they do not bruise too much.
Dried oregano or Italian seasoning
Fresh parsley, chopped, for garnish
Lemon zest, optional
- Brightens the sauce without extra liquid.

Equipment list

Large pot for boiling gnocchi
Large deep skillet or sauté pan
Wooden spoon or silicone spatula
Chef’s knife and cutting board
Fine grater or microplane for Parmesan and lemon zest
Ladle or measuring cup for pasta water

Tips & Mistakes

Salt the gnocchi water generously so the gnocchi tastes seasoned, not bland.
Cook gnocchi until they float and then give them 30 to 60 seconds more so they stay tender but not gummy.
Scoop out a cup of starchy cooking water before you drain, since it helps the sauce cling and stay silky.
Sauté the tomato paste until it darkens in color; this step deepens flavor and prevents a raw tomato taste.
Add cream after you lower the heat so it stays smooth and does not curdle.
Stir Parmesan off the heat or on very low heat so it melts instead of clumping.
Taste the sauce before you add sugar; some canned tomatoes already taste sweet enough.
Add burrata right before serving so it stays creamy and does not fully melt into the sauce.
Do not overcrowd the skillet; if your pan feels packed, toss gnocchi and sauce in a large bowl instead.
Garnish with basil at the end so it stays bright green and fragrant.

How to Make Creamy Tomato Gnocchi with Burrata

Step 1: Boil the gnocchi

Bring a large pot of salted water to a gentle boil. Add the gnocchi and stir so they do not stick to the bottom. Cook until they float to the surface, then give them another 30 to 60 seconds. Scoop out about 1 cup of the cooking water, then drain the gnocchi and set them aside.

Step 2: Build the tomato base

Heat olive oil and butter in a large skillet over medium heat. Add diced onion with a pinch of salt and cook until the onion turns soft and translucent. Stir in the garlic and crushed red pepper flakes and cook about 30 seconds until fragrant. Add tomato paste and cook 2 to 3 minutes while you stir, until it deepens in color and smells sweet and rich.

Step 3: Add tomatoes and seasonings

Pour in the canned crushed tomatoes and stir well to combine with the tomato paste mixture. Sprinkle in dried oregano or Italian seasoning, a pinch of sugar if needed, and a few grinds of black pepper. Let the sauce simmer over medium-low heat for 8 to 10 minutes so it thickens slightly and the flavors come together. Taste and adjust salt, pepper, and sugar until the sauce tastes balanced and bright.

Step 4: Make it creamy

Lower the heat to low and pour in the heavy cream while you stir. Add a small splash of gnocchi cooking water if the sauce looks very thick. Stir in freshly grated Parmesan until it melts and the sauce turns glossy and creamy. If you like a hint of citrus, grate in a little lemon zest and stir again.

Step 5: Toss in the gnocchi

Add the cooked gnocchi straight into the skillet with the creamy tomato sauce. Toss gently so you coat every piece and add more pasta water as needed to reach your ideal sauce thickness. Let the gnocchi simmer in the sauce for 2 to 3 minutes so they absorb flavor. Turn off the heat and stir in torn basil leaves.

Step 6: Finish with burrata and serve

Transfer the creamy tomato gnocchi to shallow bowls or a serving dish. Gently tear the burrata into large pieces and nestle them over the hot gnocchi. Spoon a little sauce over the burrata so the edges start to melt. Sprinkle with extra Parmesan, black pepper, and chopped parsley, then serve right away.

Variations I've Tried

I swapped heavy cream with coconut cream once and liked the subtle sweetness with the tomato and basil. I also tried a version with sautéed mushrooms and spinach, which added a nice earthy flavor and extra veggies. Sometimes I stir in cooked chicken breast or rotisserie chicken for more protein. On busy nights I use frozen cauliflower gnocchi and crisp it in a skillet first, then toss it in the sauce for a slightly lighter twist.

How to Serve Creamy Tomato Gnocchi with Burrata

Serve Creamy Tomato Gnocchi with Burrata in warm bowls so the cheese stays soft and melty. Pair it with a simple green salad with lemony dressing or a crunchy cucumber and tomato salad. Garlic bread, focaccia, or toasted sourdough works perfectly to scoop up extra sauce. A cold sparkling water with lemon or a fruity iced tea balances the richness nicely.

How to store

Cool leftovers to room temperature within 1 hour, then store in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove over low heat with a splash of milk or water, stirring until the sauce loosens and turns creamy again.
You can freeze the sauced gnocchi without burrata for up to 2 months, then thaw overnight in the fridge before reheating.
Add fresh burrata on top after reheating, since freezing changes the texture of the cheese.