When you need dinner on the table FAST but you’re craving something that tastes like you spent hours slow-simmering sauce, I always turn to this dish. Seriously, who wants a complicated Italian meal when you’re exhausted on a Tuesday, right? That’s why this recipe for **Tomato Basil Gnocchi With Burrata** has become my absolute weeknight champion. It takes the best of fresh flavors—bright basil, sweet tomatoes, and the creamiest cheese you can imagine—and pulls it all together in under 30 minutes. I whipped this up last week when I swore I was just going to eat cereal, and wow, the payoff was huge!
It’s pure comfort food magic, especially when you manage to find really good potato gnocchi that just melts in your mouth. Trust me, this is going to save your dinner routine. If you love the bright, fresh flavors of Italian cooking but need speed, this is your answer. You can check out my homemade tomato basil soup recipe next time you want something cozier!
Why You Will Love This Tomato Basil Gnocchi With Burrata
Seriously, why wouldn’t you love this? It’s fast, it tastes gourmet, and the texture is just unbeatable. I think you’ll agree once you try it:
- It’s ridiculously fast—ready before the takeout menus even arrive!
- That pop of fresh basil against the rich, sweet tomato sauce is incredible.
- The burrata is the main event; that creamy, cool center meeting the warm gnocchi? Heaven.
If you want another quick pasta fix, try my creamy garlic butter pasta next!
Essential Ingredients for Tomato Basil Gnocchi With Burrata
Okay, don’t panic when you see the list! This recipe is simple because most of the flavor comes from just a few star players. You need to make sure you grab the right kind of gnocchi too; we’re talking good, standard potato gnocchi here, not the sweet potato kind unless you want to change the whole vibe! If you ever run out of heavy cream for another recipe, you should check out how to make heavy cream at home.
- One full pound of potato gnocchi (the shelf-stable kind works perfectly).
- We need two tablespoons of olive oil—and I promise, use the good stuff here. It matters!
- Two cloves of garlic, minced up tiny.
- One 14.5 ounce can of diced tomatoes, and keep that juice with them!
- About a half cup of fresh basil leaves, chopped because we want that vibrant green color when we mix it in.
- Just a quarter teaspoon of salt and pepper—you can always adjust at the end, though.
- And finally, the main event: a whole 8 ounces of unbelievable burrata cheese. It’s non-negotiable for that creamy finish!
Ingredient Notes and Substitutions for Tomato Basil Gnocchi With Burrata
Listen, quality counts here since the ingredient list is so short. Please, use a beautiful, extra virgin olive oil. It carries the entire tomato sauce flavor, so don’t grab the cheap watery stuff, okay? While the recipe calls for canned diced tomatoes—which I use on busy nights because they are so reliable—you *can* substitute fresh cherry tomatoes halved if you have them. Halve them, roast them quickly in the oil first to get them soft, and then proceed. Fresh tomatoes make the sauce taste incredible, but the canned stuff gets us dinner on the table in a flash!
Step-by-Step Instructions for Tomato Basil Gnocchi With Burrata
This whole meal comes together faster than you can set the table, honestly. Just stick with the flow, and you’ll have this amazing plate of gnocchi ready in a flash. If you’re looking for another sauce base sometime, my homemade alfredo sauce is surprisingly easy too!
Cooking the Gnocchi and Building the Sauce
First things first, get that gnocchi boiling according to the bag—it cooks super fast, usually just 2 or 3 minutes until they float up. Drain them and set them aside while you work on the sauce foundation. Get your olive oil warming up in a big skillet over medium heat. Toss in your minced garlic. Now, here’s the critical part: cook that garlic for just one minute until you can smell it—one minute! As soon as you smell it, add your entire can of diced tomatoes, juice and all, plus your salt and pepper. You’re just heating this up now; don’t let that garlic turn brown or it’ll get bitter on you!
Finishing the Tomato Basil Gnocchi With Burrata
Let that tomato sauce simmer gently for about five minutes. We want the flavors to wake up together a little bit. Once it’s done simmering, pull the skillet completely off the burner. This is important: Stir in all your beautiful, fresh chopped basil now. If you add basil while it’s actively boiling, the leaves turn black and lose all their perfume! Next, gently add your warm, cooked gnocchi right into that saucy pan and toss everything together carefully so every little pillow gets coated in tomato goodness. Now comes the best part: divide that warm gnocchi among your bowls and tear that gorgeous burrata right on top. Serve it immediately while the plate is steaming!
Tips for Perfect Tomato Basil Gnocchi With Burrata
There are just a couple of little things I learned over the years that take this dish from good to utterly unforgettable. You need to treat that gnocchi gently, or it will turn into mush, and we certainly don’t want that!
First, when you toss the cooked gnocchi with the sauce, make sure your sauce isn’t boiling hot—take it off the heat! If the sauce is too aggressive, the outside of the gnocchi cooks too fast, and they get gummy instead of retaining that lovely soft texture. A gentle fold is all it needs.
Second, for the burrata serving, don’t try to pre-tear it. You want that beautiful cold, creamy filling to spill out onto the hot pasta right at the table. That hot/cold contrast is key to this recipe. If you’re looking for another quick meal using similar fresh flavors, try my bruschetta chicken pasta!
Serving Suggestions for Tomato Basil Gnocchi With Burrata
Because this dish is so quick and rich, you don’t need a ton of fuss on the side. I usually keep my accompaniments really simple, letting that creamy burrata and fresh tomato really shine through.
A side of crusty, warm Italian bread is absolutely perfect for soaking up any of the extra sauce left in your bowl after you finish the gnocchi—don’t let any of that goodness go to waste! If you need a vegetable, a really light, crisp green salad dressed with just lemon juice and a drizzle of oil is fantastic. It cuts right through the richness of the cheese. If you’re making a big meal, try my classic Italian pasta salad earlier in the week!
Storage and Reheating Tomato Basil Gnocchi With Burrata
Look, this dish is always best eaten the minute it comes together. That burrata is truly a one-time experience when it’s served fresh and torn over warm pasta, so leftovers aren’t quite the same, I won’t lie!
If you must save some, store the sauced gnocchi in an airtight container in the fridge for up to two days. You need to toss the burrata beforehand, though, or it gets weird and rubbery sitting in the fridge overnight. Just leave the cheese out!
When you reheat, do it gently! The sauce might seem thick, so add a splash of water or broth when warming the gnocchi on the stove. Once it’s hot, put it in a bowl and then add fresh, torn burrata right before you gobble it down. It’s the only way to recapture that magic!
Frequently Asked Questions About Tomato Basil Gnocchi With Burrata
Can I use dried basil instead of fresh?
Oh, if you can avoid it, please do! Fresh basil is really the heart of that bright flavor in this easy tomato sauce. If you absolutely must use dried, you’ll need way less—maybe just a scant teaspoon—and you should add it when you add the canned tomatoes to let it hydrate. Dried basil just doesn’t give you that wonderful fresh perfume that happens when you stir it in at the very end. It changes the dish, but hey, sometimes survival cooking means making tweaks!
What if I can’t find burrata cheese?
That’s a tough break, because the creamy interior of the burrata is what makes this *this* specific **Tomato Basil Gnocchi With Burrata** recipe so special. If you can’t locate it, your next best bet is using fresh mozzarella, making sure you use the softer variety you find packed in liquid. Tear it up small. It won’t get that gorgeous, oozy spill like burrata, but it still offers a lovely soft cheese element over the gnocchi. Please check out my creamy ricotta stuffed shells if you’re looking for other comforting Italian cheese dishes later!
Is it possible to make this dish vegan?
Since this recipe relies heavily on either potato gnocchi (which traditionally has egg) and that rich burrata cheese, making it fully vegan is a bit complicated! You’d need to swap for packaged vegan gnocchi—those are getting easier to find now!—and then skip the cheese entirely. If you skip the cheese, you’d want to boost the sauce with a splash of something creamy, like full-fat coconut milk or a nutritional yeast swirl right at the end to mimic that richness over your tomato basil gnocchi.
My gnocchi keeps sticking together after draining. What went wrong?
Usually, that means they sat around too long waiting for the sauce! Gnocchi hates sitting out uncovered, especially after boiling. Remember when I said to add them to the pan immediately after draining? That’s why! If you need a moment between draining and saucing, toss the drained gnocchi with just a teaspoon of olive oil so they slide off each other while resting. That simple step keeps your individual pillows separate and delicious!
Nutritional Estimate for Tomato Basil Gnocchi With Burrata
I’m definitely not a nutritionist, but I always like to give you guys a little peek at what’s in a serving if you’re tracking macros. Keep in mind these numbers are just estimates based on standard ingredients, especially since that burrata really bumps up the fat content, which is where all the flavor is, right?
- Serving Size: 1 serving
- Calories: 550
- Fat: 30g
- Carbohydrates: 55g
- Protein: 20g
- Sugar: 8g
- Sodium: 450mg
It’s a pretty satisfying vegetarian meal! That protein from the cheese really makes it feel substantial.
Share Your Tomato Basil Gnocchi With Burrata Experience
That’s it! You’ve made a truly gorgeous, impressive dinner in minutes. Now I want to hear all about it!
If you gave this quick recipe a try, please take a moment to leave a star rating below so other cooks know what you thought. Did you end up using fresh tomatoes? Did the burrata split perfectly for you? Snap a picture and share it on social media—tag me so I can see your beautiful plating!
If you’re still hungry for more weeknight wins, check out my recipe for easy Tennessee onions! Happy cooking, everyone!
Print
Tomato Basil Gnocchi With Burrata
- Total Time: 25 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple recipe for soft potato gnocchi tossed in a fresh tomato and basil sauce, topped with creamy burrata cheese.
Ingredients
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup fresh basil leaves, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces burrata cheese
Instructions
- Cook gnocchi according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook for 1 minute until fragrant. Do not brown.
- Stir in diced tomatoes (with their juice), salt, and pepper. Bring to a simmer.
- Cook the sauce for 5 minutes, stirring occasionally.
- Remove the skillet from the heat. Stir in the chopped fresh basil.
- Add the cooked gnocchi to the skillet and toss gently to coat with the sauce.
- Divide the gnocchi among serving bowls.
- Tear the burrata cheese into pieces and place on top of the warm gnocchi. Serve immediately.
Notes
- You can substitute fresh cherry tomatoes halved for the canned diced tomatoes for a brighter flavor.
- Use good quality olive oil for the best taste in the sauce.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 450
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 20
- Cholesterol: 75
Keywords: gnocchi, tomato, basil, burrata, pasta, vegetarian, quick dinner