Creamy Tomato Gnocchi
February 4, 2024
The best gnocchi you'll ever have.
This Creamy Tomato Gnocchi is dinner ready in under 30 minutes and the ultimate quick yet impressive dish for serving. Simple, fresh ingredients infused together all in one-pot.
Table of Contents
What is gnocchi?
Gnocchi has its origins in Italy, derived from the Italian word “nocca” meaning knuckle. Gnocchi is known for its soft, doughy dumpling texture that is typically made with potatoes, flour and sometimes eggs, cheese and other add-ins. The dough rolled into small, bite size pieces often with ridges to catch sauces, and is boiled or pan-fried.
Why you'll love my recipe.
Easy prep and clean up
Hearty, comforting flavors
Ingredient notes.
Gnocchi
The star of this dish. Store-bought or homemade work great.
Burrata
Burrata adds creaminess and neutralizes the acidity from the tomatoes.
Cherry tomatoes
When cherry tomatoes are not in season, use canned, crushed tomatoes.
Olive oil
The quality of Olive oil matters for many reasons. Each bottle varies in terms of quality, flavor, production and processing methods. Always read the label and look for origin on the bottle. You want Olive oil that is cold-pressed, which means the oils are extracted without using heat. This helps preserve the oil’s nutritional value and robust flavor. Consider oils from olive-producing countries such as Italy or Greece which are known to preserve authenticity and quality.
Garlic
Flavor enhancing aromatic. The more, the better.
Heavy cream
Needed for that extra level of velvety texture. Plus, it helps thicken the sauce.
Fresh basil
When possible, I always recommend the use of fresh herbs. It provides an extra burst of freshness not found in dried herbs.
Where can I find gnocchi?
Gnocchi can be found in the pasta isle or freezer section at any local grocery store. For this recipe, we recommend using shelf-stable, dried gnocchi.
How do I cook it?
Cooking with gnocchi is relatively easy. In this one-pot recipe, all you have to do is add uncooked gnocchi to the sauce and let it cook for about 10 minutes. Otherwise, all you have to do is boil them in a small pot of hot water until they float, then toss in your favorite sauce or sauté for a crispy texture. That’s it.
Hot to make creamy tomato gnocchi.
Make the sauce
This step is very straightforward. The sauce is made in one-pan on the stovetop. Simply add olive oil to the pan and cook the tomatoes, garlic, seasonings until tomatoes burst and juices are released. The garlic will slowly infuse into the olive oil and become soft.
Add the gnocchi
Directly add uncooked gnocchi and water to the pan. Bring to a simmer and cook until gnocchi is soft. Then, add in heavy cream and simmer until thickened.
Mix in burrata
Add burrata. As you stir, watch it slowly melt and become one with the sauce.
Finishing touches
Go ham with the fresh basil. I always do. It really elevates the entire flavors of this dish. I would have added the whole basil plant I bought from Trader Joe’s but I feared that I might be judged.
Storing leftovers.
Transfer leftovers to an airtight container and store in the refrigerator for 2-3 days. Best served immediately. Gnocchi tends to absorb its surrounding sauces and may become mushy.
Looking for other pasta recipes?
Get inspired by these popular pasta recipes:
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Creamy Tomato Gnocchi
Ingredients
- 16 ounces Gnocchi uncooked
- 8 ounces Burrata
- 8 ounces Cherry tomatoes
- 1/2 cup high-quality olive oil
- 1/2 cup water
- 1/2 cup heavy cream
- 6 garlic cloves smashed
- 1 cup fresh basil chopped
- 2 tsp. dried oregano
- freshly cracked black pepper and red pepper flakes to taste
Instructions
- To a large skillet, add olive oil, cherry tomatoes and garlic. I like to smash the garlic against a large knife before adding to the pan to help speed up the roasting process and release the aromatics. Cook on medium heat, covered, for 10-15 minutes. Stir frequently. Use the back of a wooden spoon to burst the remaining tomatoes.8 ounces Cherry tomatoes, 1/2 cup high-quality olive oil, 6 garlic cloves, 2 tsp. dried oregano
- Add fresh basil, dried oregano, uncooked gnocchi and water. Bring to a simmer. Cook for about 5 minutes until most of the water is absorbed, then add heavy cream.1/2 cup water, 1/2 cup heavy cream, 1 cup fresh basil, 16 ounces Gnocchi
- Simmer until slightly thickened, then add burrata.8 ounces Burrata
- Stir to combine and continue cooking for 5-10 minutes until burrata is melted and sauce is thick and creamy. Garnish with additional burrata and fresh basil. Serve immediately.freshly cracked black pepper and red pepper flakes
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer4 Comments
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Dae
I love a good gnocchi recipe and this is my favorite one I’ve ever had. The creamy tomato flavor tastes like I spend hours making dinner for my family but actually, it was less than 30 minutes. So thankful for recipes like this. Thank you. -
Such a lovely recipe. I don’t usually go for gnocchi recipes but this one had high reviews on your Instagram. It was so delicious!!