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Creamy Gnocchi with Burst Cherry Tomatoes and Burrata

A quick and delicious comfort dish featuring fluffy gnocchi in a rich, creamy sauce, paired with burst cherry tomatoes and melting burrata cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh gnocchi store-bought or homemade
  • 2 cups cherry tomatoes bright and rosy for best flavor
  • 1 cup heavy cream can be substituted with half-and-half for a lighter version
  • 4 ounces burrata cheese the gooey stuff!
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • to taste Salt
  • to taste Pepper
  • for garnishing Fresh basil

Method
 

Preparation
  1. Preheat your oven to 400°F (about 200°C). Toss the cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast them for about 15-20 minutes until they burst and caramelize beautifully.
  2. In a large pot, bring water to a boil. Add a pinch of salt and your gnocchi. They’re ready when they float to the surface, usually just 3-4 minutes. Drain and set aside.
Cooking
  1. In the same pot, over medium heat, add a splash of olive oil and the minced garlic. Sauté until fragrant (about 1 minute). Add the heavy cream and let it simmer for a few minutes until it thickens.
  2. Toss in the cooked gnocchi and roasted tomatoes with the creamy sauce. Mix gently to coat everything. Crumble the burrata on top, allowing it to melt slightly into the pasta. Season with salt and pepper to taste.
  3. Garnish with fresh basil leaves and serve.

Notes

Substitute burrata with mozzarella or ricotta if unavailable. Adjust heavy cream for a lighter version. Sauté spinach or zucchini with garlic for extra vegetables. For an elevated dish, sprinkle grated Parmesan or chili flakes before serving.