Go Back
To make Minute Tomato Burrata Gnocchi, gather these ingredients: - 1 lb gnocchi (store-bought or homemade) - 2 cups cherry tomatoes, halved - 8 oz burrata cheese, at room temperature - 2 cloves garlic, finely minced - 2 tablespoons extra-virgin olive oil - 1 teaspoon red pepper flakes (optional) - A handful of fresh basil leaves, for garnish - Sea salt and freshly cracked black pepper, to taste If you want to switch things up, consider these options: - Use any type of pasta instead of gnocchi for a different texture. - Swap cherry tomatoes for grape tomatoes or even diced regular tomatoes. - Replace burrata with fresh mozzarella or ricotta for a similar creaminess. - Add cooked chicken or shrimp for extra protein. - Use dried herbs like oregano or thyme if fresh basil isn't available. Fresh ingredients make a big difference. Here are some tips to ensure quality: - Choose bright, firm cherry tomatoes. They should smell sweet and fruity. - Buy burrata as fresh as possible. Check the date on the package. - Look for gnocchi that feels soft and tender. If making it at home, use fresh potatoes. - Select vibrant basil leaves without browning or wilting. Store them in water to keep them fresh longer. Using fresh ingredients enhances flavor and makes your dish shine! {{ingredient_image_2}} Start by bringing a large pot of salted water to a boil. When it bubbles, add 1 lb of gnocchi. Cook them for about 2-3 minutes. Keep an eye on them; they rise when done. Once they float, drain them in a colander. Set them aside while you prepare the sauce. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. When the oil shimmers, add 2 cloves of minced garlic. Sauté the garlic for about 30 seconds. You want it to smell great, but don’t let it brown. Next, toss in 2 cups of halved cherry tomatoes. If you like some spice, sprinkle in 1 teaspoon of red pepper flakes. Cook everything for about 4-5 minutes. Stir often until the tomatoes soften and start to burst. Now, add the drained gnocchi directly to the skillet with the tomatoes. Gently toss them together. Make sure the gnocchi gets covered in the tasty tomato mix. Heat for another 1-2 minutes to warm through. Tear 8 oz of burrata cheese into big pieces and add it to the skillet. Let the warm gnocchi and tomatoes hug the burrata. This helps it soften and turns your dish creamy. Don’t forget to taste your dish! Add sea salt and black pepper to your liking. Serve hot, topped with fresh basil leaves for a pop of color and flavor. Enjoy your meal! To cook gnocchi, use a large pot. Fill it with salted water and bring it to a boil. Add the gnocchi and watch them closely. They will float when they are done, which takes about 2-3 minutes. Drain them quickly in a colander. This keeps them soft and fluffy. - Use sea salt in the water for better flavor. - Don’t overcrowd the pot. Cook in batches if needed. - Rinse the gnocchi with cool water after draining to stop the cooking process. To make your dish pop, add garlic and red pepper flakes. Sauté minced garlic in olive oil until fragrant. This takes about 30 seconds. Add halved cherry tomatoes next. Cook them until they soften and burst. This step adds a sweet and tangy flavor. - Fresh herbs like basil add a fresh touch. Tear them and sprinkle on top before serving. - Sea salt and black pepper enhance the dish. Adjust to your taste. - A splash of balsamic vinegar can add a nice tang. Presentation matters. Serve the gnocchi in shallow bowls. Place a torn piece of burrata on top. The warm gnocchi will melt the cheese, creating a creamy sauce. - Add fresh basil leaves for color. - Drizzle extra olive oil over the top for richness. - Use a bright plate to make the colors stand out. This dish is not just tasty; it looks amazing too! Pro Tips Use Fresh Ingredients: Opt for the freshest cherry tomatoes and basil to enhance the flavor of the dish significantly. Don't Overcook the Gnocchi: Cook the gnocchi just until they float to ensure they remain tender and don’t become mushy. Customize the Heat: Adjust the amount of red pepper flakes according to your spice preference for a personalized touch. Experiment with Cheese: If burrata isn't available, try using fresh mozzarella or ricotta for a different yet delightful creaminess. {{image_4}} You can easily add protein to this dish. Chicken and shrimp work great. For chicken, use cooked, diced pieces. Add them when you mix the gnocchi and tomatoes. For shrimp, sauté them in the skillet before adding the tomatoes. Cook them until they turn pink, then follow the same steps as before. Both options make this meal heartier and more filling. If you want a vegetarian option, try using cauliflower gnocchi. It has fewer carbs and is gluten-free. Zucchini noodles are another choice. They add a fresh taste and extra veggies. Cook them just like regular gnocchi, but watch the time. They need less cooking to stay firm and not mushy. Burrata is creamy, but you can switch it up! Try fresh mozzarella for a milder taste. Feta adds a salty kick, perfect for those who love bold flavors. Goat cheese melts well too, creating a tangy sauce. Just remember, each cheese gives a unique twist to the dish. Choose what you enjoy most! After enjoying your Minute Tomato Burrata Gnocchi, you may have some left. To store it, let it cool for a few minutes. Then, place it in an airtight container. Make sure to keep it in the fridge. Leftovers will stay fresh for about 2-3 days. Avoid storing it with the burrata added, as it can become too soft. When you're ready to eat your leftovers, reheating them is easy. You can use the stove or microwave. If using the stove, add a splash of water or olive oil to a pan. Heat it over low heat, stirring gently until warmed through. If using a microwave, cover the bowl and heat in short bursts. Stir in between to avoid hot spots. This way, your gnocchi stays tender and tasty. If you want to save your gnocchi for later, freezing is a great option. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. You can freeze it for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight before reheating. This will keep it fresh and delicious! For this recipe, I recommend using potato gnocchi. This type is soft and fluffy. It pairs well with the creamy burrata and juicy tomatoes. You can also use store-bought gnocchi for quick prep. Homemade gnocchi adds a special touch but requires more time. Yes, you can! If you don't have burrata, try fresh mozzarella. It melts nicely and adds creaminess. Ricotta cheese is another great option. It will give a different texture but still tastes good. Feta can work too, offering a salty kick. This dish takes about 20 minutes total. You spend 10 minutes prepping and cooking the ingredients. It’s fast and simple, perfect for busy nights. You can enjoy a delicious meal without spending hours in the kitchen. This article covered everything you need for a tasty gnocchi dish. We discussed the right ingredients, step-by-step cooking methods, and tips for great flavor. You also learned about different ingredient options, how to store your leftovers, and helpful answers to common questions. By following these steps, you can impress yourself and others with your cooking skills. Enjoy exploring and making this recipe your own!

Bursting Tomato Burrata Gnocchi

A delicious and creamy gnocchi dish featuring bursting cherry tomatoes and soft burrata cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb gnocchi (store-bought or homemade)
  • 2 cups cherry tomatoes, halved
  • 8 oz burrata cheese, at room temperature
  • 2 cloves garlic, finely minced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon red pepper flakes (optional, for a spicy kick)
  • a handful fresh basil leaves, for garnish
  • to taste sea salt and freshly cracked black pepper

Instructions
 

  • Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to the package instructions until they rise to the top, which should take about 2-3 minutes. Once they float, drain them in a colander and set aside.
  • Sauté the Tomatoes: In a large skillet, heat the olive oil over medium heat. When the oil shimmers, add the minced garlic, sautéing for about 30 seconds until it becomes fragrant (avoid browning it). Next, add the halved cherry tomatoes along with the red pepper flakes (if using). Cook for about 4-5 minutes, stirring occasionally, until the tomatoes soften and begin to burst, releasing their juices.
  • Combine Gnocchi and Tomatoes: Add the drained gnocchi directly into the skillet with the sautéed tomatoes. Gently toss everything together, ensuring the gnocchi is coated in the flavorful tomato mixture. Heat for an additional 1-2 minutes until warmed through.
  • Incorporate Burrata: Tear the burrata cheese into large pieces and add them to the skillet. Let the warm gnocchi and tomatoes gently embrace the burrata, allowing it to soften and create a creamy, luxurious sauce.
  • Season & Serve: Taste the dish and adjust with sea salt and freshly cracked black pepper as needed. Serve it hot, garnished with a handful of fresh basil leaves for a delightful burst of color and aromatic freshness.

Notes

Serve in shallow bowls for an appealing presentation.
Keyword burrata, easy, gnocchi, pasta, tomatoes