Tomato and Burrata Gnocchi
Tomato and burrata gnocchi is an easy one-pan gnocchi recipe that only takes 20 minutes! I love using fresh summer tomatoes to make a flavorful tomato sauce! Tender gnocchi swim in a garlicky tomato sauce with tons of melty burrata. What could be better than that?
I love finding ways to use up summer tomatoes and this fresh tomato sauce is my go-to! It’s loaded with olive oil, garlic, and a bit of crushed red pepper for heat. It’s a perfect match for these little pillowy gnocchi! Quick and easy one-pan tomato and burrata gnocchi is a delicious meatless recipe that’s perfect for any night of the week!
Tomato and Burrata Gnocchi: A One-Pan Wonder
On busy weeknights, I love a good pasta dish! However, I’ve been switching things up lately and utilizing store bought gnocchi in place of pasta. Tomato and burrata gnocchi is an incredibly easy and delicious way to dress up store bought gnocchi.
Gnocchi is a type of pasta, but instead of being made with flour, eggs, and water, it’s made with a dough from mashed potatoes, egg, and flour. The term “gnocchi” means “lumps” in Italian, and these little lumps of pasta are so good. Gnocchi are light and fluffy and only take a couple of minutes to cook!
You can find fresh gnocchi at speciality grocery stores and Italian markets or refrigerated gnocchi where you’d find raviolis at your local grocery store. If you haven’t tried gnocchi, I urge you to give it a shot! Simply swap it in wherever you’d use regular pasta.
All the ingredients for this recipe actually came from Trader Joe’s! I love their gnocchi, burrata, and summer tomatoes so this was an easy one-stop-shop for dinner.
Why You’ll Love This Recipe
Easy – Tomato and burrata gnocchi is so easy to throw together any night of the week! You only need a handful of ingredients for the sauce, most of which you probably already have. You can have this recipe on the table in under 30 minutes, no problem!
Customizable – While this is a vegetarian recipe, you can easily add your favorite protein for a heartier dinner! I love Italian sausage, but you could add whatever you like. Tomato and burrata gnocchi is also a great way to use up some veggies like zucchini, mushrooms, or bell peppers.
Full of vibrant flavor – We’re at peak tomato season right now! This is a great time to use tomatoes in this fresh and vibrant sauce. Even if you don’t want to use gnocchi, this fresh tomato sauce is great on any kind of pasta as well as grilled meats.
How to Make Tomato and Burrata Gnocchi
You’re going to love how easy it is to make tomato and burrata gnocchi! You only need a handful of ingredients and a large skillet to get dinner on the table in 30 minutes.
Ingredients and Substitutions
- Gnocchi. You can make your own, but I definitely went with store bought here. I really like the gnocchi from Trader Joe’s!
- Tomatoes. I used the Campari tomatoes from Trader Joe’s, but use whatever you have that looks good. You could also substitute in a large can of whole peeled san marzano tomatoes.
- Garlic. What’s a tomato sauce without garlic??
- Tomato paste. A bit of tomato paste really helps bolster that bright tomato flavor.
- Calabrian chilies. I always use the ‘bomba’ paste from Trader Joe’s which is just chopped Calabrian chilies. They have the best flavor with a bit of heat! You could swap in red pepper flakes if that’s what you have.
- Burrata. Think of burrata as a softer, meltier mozzarella. They can be found in the refrigerated section of most grocery stores near the ravioli or cheese section.
- Heavy cream. This is optional, but I love adding a bit of cream to the sauce to balance the acidity from the tomatoes.
- Basil. Adding some fresh torn basil leaves at the end really takes this dish to the next level!
- Chop your ingredients. If you’re using fresh tomatoes, half or quarter them depending on side. Mince your garlic and gather the rest of your ingredients.
- Cook the tomatoes. Heat olive oil in a large skillet or braiser and add the tomatoes. Season with salt and pepper, the salt helps them break down. Cook for 10-15 minutes, until the tomatoes have really broken down, then add the garlic, tomato paste, and Calabrian chilies and cook for another couple of minutes.
- Boil the gnocchi. Bring a small pot of salted water to a boil and add the gnocchi. Cook for 2-4 minutes, or until the gnocchi start to float.
- Finish the sauce. While the gnocchi cooks, add a bit of cream to the sauce and bring to a simmer. Using a slotted spoon, transfer the gnocchi to the sauce. It’s okay if a bit of the cooking water comes with it!
- Top with burrata and parmesan. Divide the burrata into pieces and nestle it into the sauce and gnocchi. Sprinkle parmesan over the top and add some freshly torn basil. Simmer for another 5 minutes, until the burrata is melty. Serve immediately with more parmesan and fresh basil.
Customizing Tomato and Burrata Gnocchi
Think of this recipe as a base recipe that you can adapt to your tastes! Here are some of my favorite ways to change up this tomato and burrata gnocchi recipe:
Add a protein – Make this recipe even heartier by adding a protein! Italian sausage is my favorite here and adds tons of flavor, but you could also use ground meats, grilled chicken, chicken parmesan, or your favorite plant-based protein.
Add some veggies – If you have veggies in your crisper drawer that you need to use up, this recipe is perfect! You could add some sautéed mushrooms, squash or zucchini, bell pepper, onions, eggplant, etc. There are so many good options here!
Swirl in some pesto – If you really want to take this recipe to the next level, swirl some pesto into the sauce! Whenever I buy pesto, I feel like I never quite use it all before it turns so I’m always looking for ways to use up pesto sauce. Adding a bit to your tomato and burrata gnocchi is so, so good.
Storing and Reheating Tomato and Burrata Gnocchi
Like most pasta recipes, tomato and burrata gnocchi reheats really well! It might not be exactly the same, but it is still very good.
To store tomato and burrata gnocchi, let it cool to room temperature. Store it in an airtight container in the fridge for up to 3-4 days.
To reheat, add the tomato and burrata gnocchi to a skillet and warm slowly over medium-low heat until heated through. You could also warm it up in the microwave, but I always prefer a skillet for pasta dishes. You can add a little water as necessary to thin it out.
What to Serve with Tomato and Burrata Gnocchi
This is a delicious dinner on its own, but if you’re hosting and dinner party and need some sides, these are my favorites!
Kale Caesar Salad – There’s nothing quite like a fresh and hearty salad to serve alongside a pasta dish.
Easy No-Knead Focaccia Bread – I love a fresh, warm piece of focaccia with my tomato and burrata gnocchi to soak up any leftover sauce.
Coffee Panna Cotta – What’s a dinner party without dessert? Panna cotta is a light Italian custard that I like to serve in individual glasses. The best part? It can be made several days in advance!
More Italian-Inspired Recipes to Try Now
This post may contain affiliate links from which I receive a small commission at no additional cost to you. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.
Tomato and Burrata Gnocchi
- 1 lb gnocchi
- 1 lb ripe tomatoes, quartered
- 2 tablespoons olive oil
- 4 garlic cloves, finely minced
- 2 tablespoons tomato paste
- 1 teaspoon chopped Calabrian chilies, or 1/2 teaspoon crushed red pepper flakes
- 1/4 cup heavy cream
- 8 oz burrata, torn into pieces
- freshly grated parmesan, for sprinkling
- fresh basil leaves, torn
- Heat the olive oil in a large skillet or braiser over medium heat. Add the tomatoes and season with salt and pepper. Cook for 10-15 minutes, stirring occasionally, until the tomatoes have broken down.
- Once the tomatoes have cooked down, add the tomato paste, garlic, and Calabrian chilies and cook for 3-4 more minutes. Add the cream and simmer over low, season the sauce with salt and pepper.
- Bring a small pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2-4 minutes or until they start to float. Using a slotted spoon, transfer the gnocchi to the sauce. It's okay some of the cooking water makes its way in! Toss the gnocchi in the sauce.
- Divide the burrata over the top of the gnocchi and sprinkle with parmesan and torn basil leaves. Simmer for another 5 minutes or so, until the burrata is hot and melty. Serve immediately topped with more parmesan and fresh basil.