There’s something special about a dish that’s both comforting and easy to make. This Tomato & Burrata Gnocchi ticks all the boxes—it’s creamy, flavourful and comes together in under 20 minutes. Perfect for a cozy dinner or an impressive date-night meal, this recipe pairs pillowy potato gnocchi with a tomato cream sauce, finished with fresh burrata and fragrant basil.
Why you’ll love this Tomato & Burrata Gnocchi
Quick & Easy: Ready in just 20 minutes, making it perfect for busy weeknights.
Restaurant-Worthy: The creamy tomato sauce and burrata give it that gourmet touch.
Minimal Ingredients: Simple pantry staples come together to create something truly special.
What is Gnocchi?
Gnocchi is a type of Italian dumpling, traditionally made from potatoes, flour, and eggs. Soft, pillowy, and slightly chewy, gnocchi is a comforting alternative to pasta, perfect for soaking up rich sauces.
While potato gnocchi is the most common variety, there are many regional variations. Some recipes swap potatoes for ricotta, making the gnocchi even lighter, while others use spinach or pumpkin for added flavour. No matter the type, the key to good gnocchi is achieving that delicate balance—tender but not mushy, firm but not dense.
Gnocchi works well with a wide range of sauces, from a simple butter and sage combination to slow-simmered ragus or creamy tomato sauces like this one. Whether store-bought or homemade, it’s a quick and versatile option that turns any meal into something special.
The secret to a perfect tomato & cream sauce
A great gnocchi sauce should be rich and flavourful without being overly heavy, and that’s exactly what this tomato and cream sauce delivers.
Cooking the tomato paste first enhances its sweetness and depth. Once the cream is added, the sauce thickens as it simmers, creating a smooth, velvety coating for the gnocchi.
And here’s a little trick: the starch from the gnocchi helps the sauce cling better. So when you toss everything together, you get a luxurious, glossy finish rather than a watery pool at the bottom of the plate.
The final touch? A generous sprinkle of Parmesan and a hint of spice from the chilli flakes (if you like a little heat). It’s indulgent, yes, but not in an overwhelming way—just a nicely balanced, restaurant-worthy sauce you’ll want to make again and again.
Macro Breakdown (Per Serving)
Calories: 516 kcal
Protein: 14.5g
Carbohydrates: 38g
Fat: 34g
Nutritional information is an estimate and may vary based on portion size and ingredients used. For personalised advice, please consult a qualified nutritionist or healthcare professional.
Tomato & Burrata Gnocchi
2
servings5
minutes20
minutesIngredients
1 pack (400g) Potato Gnocchi
1 tbsp salted butter
1 tbsp olive oil
3 garlic cloves, minced
1/2 brown onion, finely diced
1/3 cup tomato paste
3/4 cup heavy cream
1/2 cup grated parmesan
1 tsp chilli flakes (optional)
- To serve:
Burrata, torn into pieces
Fresh basil leaves
Directions
- Bring a pot of salted water to a boil. Add the gnocchi and cook according to the packet directions. Drain and set aside.
- In a large pan, melt the butter and olive oil over medium heat. Add the onion and garlic and cook for 1-2 minutes, until fragrant.
- Stir in the tomato paste and cook for 2-3 minutes.
- Pour in the heavy cream and stir to combine. Let it simmer for 2-3 minutes until the sauce thickens slightly.
- Stir in the Parmesan and chilli flakes if using.
- Add the cooked gnocchi to the pan and toss to coat in the sauce.
- Transfer the gnocchi to plates and top with burrata and fresh basil leaves. Enjoy!
