This gnocchi burrata starts with store-bought gnocchi for a quick and easy meal that is also date-night or special occasion worthy! You’ll always feel like you’ve treated yourself with this delicious gnocchi recipe!
If you are feeling like treating yourself to a simply lovely bowl of deliciousness, this is it! Gnocchi combines with canned cherry tomatoes, a splash of cream and fresh basil and then is served alongside torn burrata cheese.
I love how quickly and easily this special comes together, too. Easy and delicious is a win, win!
Ingredients and substitutions
A few notes about the key ingredients …
Gnocchi – Starting with the best gnocchi is key! Short of making it yourself (which you can certainly do if you like), I look for frozen gnocchi at specialty Italian markets. I love Only Pasta brand frozen gnocchi, which can be found in and around the Toronto area or at their main location in Woodbridge, ON. Italian markets anywhere will probably have their best gnocchi available frozen.
Frozen gnocchi from the grocery store would be my next choice, followed by refrigerated gnocchi and finally, shelf-stable gnocchi (which I’m really not a big fan of).
Canned cherry tomatoes – I will always reach for Mutti products whenever possible, so I used Mutti canned cherry tomatoes here. There are other brands on the market, but pick the best quality you can find.
Burrata cheese – Yes, it’s pricey, but it’s totally worth the splurge now and then! You’ll need one large burrata ball for this recipe. I like to take it out of the fridge a bit ahead as I find it is nicest at room temperature.
Basil – Fresh basil really finishes this dish so nicely, so pick some fresh from the store if you can.
How to make gnocchi burrata
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- Start by gathering and preparing your ingredients.
- Saute the onions in a bit of olive oil until tender. Add a pinch of red pepper flakes, if using, then add the garlic and cook briefly. Add the tomato paste and cook together with the onions and garlic for a minute or two.
- Add the canned cherry tomatoes to the skillet.
- Add the gnocchi to boiling, salted water and cook per the package instructions.
- Add the cream to the tomatoes. You can add a little or a little bit more, as you like.
- Add some fresh basil to the skillet and stir in gently to avoid crushing the tomatoes too much
- Drain the gnocchi and add to the skillet and stir in.
- Let the gnocchi simmer with the sauce for a minute or two before serving. Don’t forget to taste the sauce and add some salt and pepper as needed!
Recipe video
Recipe tips!
- As noted above, room temperature burrata is much nicer than burrata cold from the fridge, in my opinion. Take it out of the fridge ahead if you can.
- Be gentle with the stirring after you add the canned cherry tomatoes, as they break quite easily. It’s nice to keep at least some of them intact, if possible.
- You can adjust the amount of added cream to the sauce to your taste. Use a little (for a tomato-forward flavour) or a lot (for a rose-like tomato sauce flavour). Or settle somewhere in the middle, which is where I usually land.
- If you’d like to add to this dish, a nice crusty bread and a side salad are all it needs.
Making ahead and storing
This gnocchi is best enjoyed freshly made. Store leftovers in the refrigerator for up to 3 days. The prepared gnocchi could be frozen for up to 3 months.
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Get the Recipe: Gnocchi Burrata
Ingredients
- 1 lb (454 g) potato gnocchi, *see Note 1 below
- 2-3 teaspoons olive oil
- 1/2 small onion, diced
- 3 cloves garlic, finely chopped
- Red pepper flakes, to taste
- 2 Tablespoons tomato paste
- 13.5 oz (398 ml) canned cherry tomatoes
- 1/3-2/3 cup heavy whipping cream, 35% b.f. *see Note 2 below
- 10 fresh basil leaves, roughly chopped, plus more for garnish
- 8-10 oz (250 g) burrata cheese
- Salt and freshly ground pepper
For garnish:
- Additional red pepper flakes, optional
- Extra virgin olive oil
Instructions
- For best results, remove the burrata from the fridge ahead, so it comes to room temperature. When ready to serve, remove the burrata ball from the liquid and place it onto some paper towels to dry. To serve, transfer to a plate and tear into large chunks. You can spoon any of the loose curd from the middle that spills out from the plate onto the serving dishes.
- Start a large pot of water boiling for the gnocchi. When boiling salt, generously and cook the gnocchi according to package directions.
- Meanwhile, make the sauce by heating some olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until the onion is softened, but not browned. Add the garlic and red pepper flakes, if using. Cook, stirring, another 45 seconds or so.
- Add the tomato paste to the skillet and cook together with the onion and garlic, pressing the tomato paste into the onions and stirring constantly, for about 2 minutes.
- Pour the canned cherry tomatoes into the pan with all the juices and bring to a boil. Reduce the heat to medium-low and let the sauce simmer for about 10 minutes.
- Add the cream and basil to the skillet and gently stir together to avoid crushing the cherry tomatoes too much. When the gnocchi is cooked, drain and add to the skillet. Stir in gently. Taste the sauce and season with salt and pepper, as needed.
- To serve, spoon some of the gnocchi onto one side or a shallow bowl. Place a torn piece of burrata on the side. Sprinkle with additional red pepper flakes, garnish with more chopped fresh basil leaves and drizzle with some extra virgin olive oil.
- If you'd like to add to this dish, a nice crusty bread and a side salad would be great.
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
