2. What’s the difference between burrata and mozzarella?

While both are Italian cheeses , burrata is softer and creamier than mozzarella. The outside shell is made of solid mozzarella , while the inside contains a rich, creamy filling . This makes burrata perfect for melting into hot pasta dishes , creating an ultra-smooth and velvety texture . If you can’t find burrata, fresh mozzarella or ricotta are great substitutes.

3. How can I make the tomato sauce thicker?

If you prefer a thicker sauce , try these tips: ✔ Simmer longer: Let the sauce cook for an extra 5-10 minutes to reduce excess liquid. ✔ Add tomato paste: This deepens the flavor and thickens the sauce. ✔ Use less cream: Too much liquid can make the sauce thin. Start with a small amount and adjust as needed.

4. Is this recipe freezer-friendly?

While gnocchi and tomato sauce freeze well, burrata doesn’t retain its creamy texture after freezing. If you plan to freeze leftovers, store the gnocchi and sauce separately in airtight containers for up to 2 months . When reheating, add fresh burrata for the best flavor and texture.

🔥 30-Minute Creamy Tomato Gnocchi with Burrata

Name: 30-Minute Creamy Tomato Gnocchi with Burrata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb potato gnocchi (store-bought or homemade); 1 tbsp olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; ½ cup heavy cream (or coconut milk for a dairy-free option); ½ tsp red pepper flakes (optional for spice); Salt and black pepper, to taste; ½ cup Parmesan cheese, grated; 1 large burrata cheese ball, torn into pieces; Fresh basil leaves, for garnish

Description

A rich, creamy, and comforting Italian gnocchi dish featuring a tangy tomato sauce, soft pillowy gnocchi, and melty burrata cheese. This easy 30-minute recipe is perfect for busy weeknights or special occasions.

Ingredients

Scale

1 lb potato gnocchi (store-bought or homemade)
1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
½ cup heavy cream (or coconut milk for a dairy-free option)
½ tsp red pepper flakes (optional for spice)
Salt and black pepper, to taste
½ cup Parmesan cheese, grated
1 large burrata cheese ball, torn into pieces

Fresh basil leaves, for garnish

Instructions

Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface (about 2-3 minutes). Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until soft.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add crushed tomatoes and let the sauce simmer for 5-7 minutes. Season with salt, pepper, and red pepper flakes.
Pour in heavy cream and stir until the sauce becomes smooth and creamy.
Toss in the cooked gnocchi and stir until well coated in the sauce.
Sprinkle grated Parmesan cheese over the gnocchi.
Tear the burrata cheese and place it on top. Cover the pan for a couple of minutes to let the burrata melt slightly.

Garnish with fresh basil leaves and serve hot.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: Italian

Nutrition

Calories: 450 kcal
Sugar: 6g
Sodium: 600mg
Saturated Fat: 10g
Trans Fat: 22g
Carbohydrates: 50g
Fiber: 4g
Protein: 14g
Cholesterol: 40mg