What the heck is this?
This is what happens when cloud-like gnocchi gets invited to a Mediterranean summer party and decides to show up drenched in a juicy tomato-basil sauce, crowned with a creamy blob of burrata. Burrata Gnocchi with Basil and Tomato is everything: cozy but elegant, rich but fresh, low-effort but “wow” worthy. The sauce is bright, garlicky, and made with sweet cherry tomatoes that burst into jammy goodness, while the burrata melts into the gnocchi like an edible hug. Whether you’re trying to impress your date or just your own tastebuds, this dish brings drama in the best way.
Why You’ll Love This Recipe
- One pan, minimal cleanup, all the flavor
- Ready in under 30 minutes
- Burrata. Enough said.
- Comforting like mac and cheese but way fancier
- Looks like a restaurant dish, tastes like a dream
- Vegetarian-friendly and endlessly adaptable
The Good Stuff You’ll Need
For the Sauce & Gnocchi:
- 1 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 2 cups cherry or grape tomatoes, halved
- Salt and pepper to taste
- Pinch of red pepper flakes (optional but recommended)
- 1/4 cup white wine (or veggie broth)
- 1 lb shelf-stable or refrigerated potato gnocchi
- 1/4 cup pasta water (reserved)
To Finish:
- 1 large ball of burrata (or two small ones)
- 1/4 cup fresh basil leaves, torn
- Drizzle of olive oil
- Optional: shaved parmesan or pecorino
Let’s Do This
Step 1: Sauce Situation
In a large skillet over medium heat, add olive oil and sliced garlic. Sauté for 1 minute until fragrant but not browned. Toss in the halved tomatoes and a pinch of salt, pepper, and red pepper flakes. Let them cook down for about 8–10 minutes, stirring occasionally, until soft and starting to burst. Splash in the white wine to deglaze the pan and simmer for another 3–4 minutes until it thickens slightly.
Step 2: Gnocchi Time
Meanwhile, boil the gnocchi in salted water according to package directions (usually just 2–3 minutes). They’ll float when ready — no guesswork. Scoop out 1/4 cup of the pasta water before draining.
Step 3: Toss It Together
Add the drained gnocchi to the skillet with the tomato sauce. Pour in a splash of that reserved pasta water to help everything emulsify and coat the gnocchi in silky, glossy goodness. Stir in half the basil.
Step 4: Burrata Moment
Transfer everything to a serving platter or shallow bowl. Gently place the burrata in the center (or break up smaller balls over the top). Drizzle with olive oil and scatter the rest of the basil over. A few shavings of parmesan wouldn’t hurt either.
Step 5: Serve It Up
Serve immediately while the burrata is creamy and the gnocchi is pillowy and warm. Slice into the burrata and let it ooze its creamy magic into every bite.
Serving Suggestions
- Serve with crusty bread to scoop up that sauce and burrata lava
- Pair with a simple arugula salad and a lemony vinaigrette
- Add a glass of chilled rosé and you’re officially living the dream
Switch It Up
- Add sautéed spinach or kale for some greens
- Stir in a spoonful of pesto to the sauce for more herb power
- Use roasted cherry tomatoes for deeper, sweeter flavor
- Add toasted pine nuts or walnuts for crunch
Make-Ahead Tips
- Sauce can be made a day in advance and kept in the fridge
- Gnocchi cooks so fast, it’s best made fresh — but leftovers reheat well with a splash of water
- Burrata is best added just before serving so it stays silky and luscious
Questions People Actually Ask
Q: Can I use mozzarella instead of burrata?
A: Sure! Use fresh mozzarella torn into pieces — it’s not quite as creamy but still delish.
Q: Can I use canned tomatoes instead of fresh?
A: You can, but cherry tomatoes give that juicy, sweet pop that makes this dish sing. If using canned, go for whole San Marzano and crush them by hand.
Q: Is this good cold?
A: Surprisingly, yes. It becomes a sort of luxe pasta salad if you chill it, but it’s best warm.
Q: Can I make it gluten-free?
A: Absolutely. Just use gluten-free gnocchi (many grocery stores carry them now).
Burrata Gnocchi with Basil and Tomato: A Saucy Little Show-Off
- Total Time: 25 minutes
- Yield: 2–3 (or 1 if you’re emotionally attached) 1x
Description
This is what happens when cloud-like gnocchi gets invited to a Mediterranean summer party and decides to show up drenched in a juicy tomato-basil sauce, crowned with a creamy blob of burrata. Burrata Gnocchi with Basil and Tomato is everything: cozy but elegant, rich but fresh, low-effort but “wow” worthy. The sauce is bright, garlicky, and made with sweet cherry tomatoes that burst into jammy goodness, while the burrata melts into the gnocchi like an edible hug. Whether you’re trying to impress your date or just your own tastebuds, this dish brings drama in the best way.
Ingredients
For the Sauce & Gnocchi:
1 tbsp olive oil
2 garlic cloves, thinly sliced
2 cups cherry or grape tomatoes, halved
Salt and pepper to taste
Pinch of red pepper flakes (optional but recommended)
1/4 cup white wine (or veggie broth)
1 lb shelf-stable or refrigerated potato gnocchi
1/4 cup pasta water (reserved)
To Finish:
1 large ball of burrata (or two small ones)
1/4 cup fresh basil leaves, torn
Drizzle of olive oil
Optional: shaved parmesan or pecorino
Instructions
Step 1: Sauce Situation
In a large skillet over medium heat, add olive oil and sliced garlic. Sauté for 1 minute until fragrant but not browned. Toss in the halved tomatoes and a pinch of salt, pepper, and red pepper flakes. Let them cook down for about 8–10 minutes, stirring occasionally, until soft and starting to burst. Splash in the white wine to deglaze the pan and simmer for another 3–4 minutes until it thickens slightly.
Step 2: Gnocchi Time
Meanwhile, boil the gnocchi in salted water according to package directions (usually just 2–3 minutes). They’ll float when ready — no guesswork. Scoop out 1/4 cup of the pasta water before draining.
Step 3: Toss It Together
Add the drained gnocchi to the skillet with the tomato sauce. Pour in a splash of that reserved pasta water to help everything emulsify and coat the gnocchi in silky, glossy goodness. Stir in half the basil.
Step 4: Burrata Moment
Transfer everything to a serving platter or shallow bowl. Gently place the burrata in the center (or break up smaller balls over the top). Drizzle with olive oil and scatter the rest of the basil over. A few shavings of parmesan wouldn’t hurt either.
Step 5: Serve It Up
Serve immediately while the burrata is creamy and the gnocchi is pillowy and warm. Slice into the burrata and let it ooze its creamy magic into every bite.
Notes
Serve with crusty bread to scoop up that sauce and burrata lava
Pair with a simple arugula salad and a lemony vinaigrette
Add a glass of chilled rosé and you’re officially living the dream
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~510 kcal per serving
- Fat: ~22g
- Carbohydrates: ~60g
- Protein: ~16g