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This easy 20-minute Creamy Tomato Gnocchi is made with a vibrant tomato garlic sauce tossed with cream, fresh basil, and gnocchi and topped with fresh burrata cheese. A simple, quick, and easy dinner full of flavor!
Oh how I love gnocchi. When we were visiting our daughter and husband in Boston, I bought freshly made gnocchi in the North End and I was in heaven. When you pair soft, pillowy, melt-in-your-mouth gnocchi with a rich, tomato cream sauce then you get the perfect easy pasta dish.
Some of my favorite gnocchi recipes are my Creamy Chicken Gnocchi Soup Recipe, my Bacon Cheddar Gnocchi Soup Recipe, and my Gnocchi with Brown Butter, Crispy Pancetta, and Sage.
What is Gnocchi?
Gnocchi is a type of pasta that is typically made from a combination of mashed potatoes, flour, and sometimes eggs. These small, soft dumplings have a distinctive pillowy texture.
Gnocchi, a popular Italian dumpling has a soft, pillowy texture that pairs so well with a delicious, velvety creamy tomato sauce and topped with the richness of burrata or mozzarella cheese.
Ingredients:
- Extra-Virgin Olive Oil: This is the base of the sauce and is used to saute the garlic. I suggest using good-quality olive oil, if possible.
- Garlic: This recipe calls for a good amount of garlic so finely dice your garlic. I love to use this easy hand chopper to chop my garlic.
- Whole Canned Tomatoes: Use high-quality whole tomatoes in this sauce. I love to use San Marzano canned tomatoes since they have superior flavor, texture, and freshness. I have found that Trader Joe’s usually has the best price.
- Spices — Salt, Pepper, Red Pepper Flakes: Adds flavor and spice. If you like a little kick to your sauce, add extra red pepper flakes.
- Heavy Cream: This adds richness and creaminess to the sauce.
- Gnocchi: Use your favorite type of fresh gnocchi. You can usually find fresh gnocchi in the refrigerated section, dried gnocchi in the pasta section, or frozen gnocchi in the freezer section. I use either fresh gnocchi or dried gnocchi in this recipe.
- Fresh Burrata or Mozzarella Cheese: This adds another layer of creaminess to this tomato cream gnocchi. Since fresh burrata are filled with cream, it adds richness.
- Fresh Basil: Add an abundance of fresh basil ribbons to garnish the gnocchi.
- Optional: Parmesan Cheese and Baby Spinach
Why use canned tomatoes instead of fresh?
You can use either canned whole tomatoes or fresh tomatoes but I do prefer to use whole, peeled canned tomatoes for several reasons. Using canned tomatoes in the creamy tomato sauce offers a convenient and consistent flavors plus the tomatoes are already peeled.
Canned tomatoes are picked at the peak of ripeness and quickly processed, preserving their freshness. This ensures a rich, vibrant tomato flavor for your sauce, especially when fresh tomatoes are out of season. I love to use high-quality canned tomatoes, such as San Marzano tomatoes, which elevates the fresh flavors of this dish.
Why use burrata cheese?
Burrata, a luxurious Italian cheese, is a star in this recipe. This fresh cheese has mozzarella cheese on the outside, but the inside is filled with a luscious mixture of cream and mozzarella. The result is a creamy and indulgent center that oozes out when cut open. Burrata adds a decadent element to the dish, enhancing the overall richness and depth of flavor. If burrata is unavailable, mozzarella cheese can be a suitable alternative, though it won’t provide the same creamy interior.
For extra freshness and nutrition, add fresh baby spinach leaves to the creamy tomato gnocchi.
How to make Creamy Tomato Gnocchi:
This is such a simple, weeknight dinner to whip up in no time at all.
- Start by heating a large skillet over medium heat. Add olive oil. Add garlic and cook for 1 minute. Don’t cook too long or the garlic will burn. Before you add the garlic, have the tomatoes ready to add.
- Add the tomatoes, salt, pepper, and red pepper flakes. Break up the whole tomatoes with a spoon or with kitchen shears. You can also puree the tomatoes in a blender before adding if you desire a completely smooth sauce.
- While the sauce is simmering, heat a large pot filled with water over high heat until boiling. Generously salt the water. Add the gnocchi and cook according to package instructions (about two minutes). Remove about 2/3 cup of pasta water to add to tomato sauce. Drain the pasta and set aside.
- Add about 1/2 to 2/3 cup of reserved pasta water to the sauce. Once the sauce has simmered for about 10-15 minutes, pour in heavy cream. Add in fresh basil leaves. Taste for seasonings.
- Add in gnocchi and fold together so it is completely covered in sauce. Sprinkle with freshly grated parmigiano reggiano or parmesan cheese, if using.
- Serve with fresh burrata cheese, torn into pieces.
Substitutions and Variations:
There are several substitutions you can make in this easy gnocchi pasta dish. If you desire to use fresh tomatoes, use small grape or cherry tomatoes.
For extra freshness, add baby spinach leaves to the sauce.
Top with either fresh burrata or fresh mozzarella cheese.
Popular Pasta Recipes:
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Creamy Tomato Gnocchi with Burrata
Ingredients
- 1/4 cup Extra-Virgin Olive Oil
- 8 Garlic Cloves (minced)
- (1) 28-ounce can Whole Tomatoes
- 1 teaspoon Salt
- 1/2 teaspoon Salt
- 1/2 to 1 teaspoon Red Pepper Flakes
- 2/3 cup Heavy Cream
- (2) 16-ounce packages Gnocchi
- 1/3 cup Fresh Basil Leaves (chopped)
- 8 ounces Fresh Burrata or Fresh Mozzarella
Optional:
- 1/2 cup Parmigiano Reggiano Cheese
- 1 cup Baby Spinach
Instructions
- Start by heating a large skillet over medium heat. Add olive oil. Add garlic and cook for 1 minute. Don't cook too long or the garlic will burn. Before you add the garlic, have the tomatoes ready to add.
- Add the tomatoes, salt, pepper, and red pepper flakes. Break up the whole tomatoes with a spoon or with kitchen shears. You can also puree the tomatoes in a blender before adding if you desire a completely smooth sauce.
- While the sauce is simmering, heat a large pot filled with water over high heat until boiling. Generously salt the water. Add the gnocchi and cook according to package instructions (about two minutes). Remove about 2/3 cup of pasta water to add to tomato sauce. Drain the pasta and set aside.
- Add about 1/2 to 2/3 cup of reserved pasta water to the sauce. Once the sauce has simmered for about 10-15 minutes, pour in heavy cream. Add in fresh basil leaves. Taste for seasonings
- Add in gnocchi and fold together so it is completely covered in sauce. Sprinkle with freshly grated parmigiano reggiano or parmesan cheese, if using.
- Serve with fresh burrata cheese, torn into pieces on top of the gnocchi.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
