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I discovered this Creamy Tomato Gnocchi recipe during a busy week when I needed something quick but special. Now it's my favorite 30-minute dinner magic. Those pillowy gnocchi swimming in garlicky tomato sauce topped with melty burrata it's pure comfort in a bowl.
Kitchen Magic in Minutes
Seven ingredients that's all it takes to create something amazing. The sauce comes together while the gnocchi cooks making it perfect for busy nights. Add some veggies or protein if you like but honestly it's pretty perfect just as is.
What You'll Need
- Garlic: Eight cloves minced fine for maximum flavor.
- Cherry Tomatoes: Pick the ripest sweetest ones you can find.
- Olive Oil: The good stuff makes a difference here.
- Gnocchi: DeLallo is my favorite but any quality brand works.
- Heavy Cream: Makes everything luxuriously silky.
- Burrata: Look for it in the fancy cheese section should feel soft.
- Basil: Fresh leaves for that perfect finish.
Let's Cook
- Start The Sauce
- Warm olive oil gently cook garlic until your kitchen smells amazing. Add tomatoes let them burst and get saucy.
- Cook Your Gnocchi
- Boil in salty water save some of that starchy water before draining.
- Bring It Together
- Mix sauce gnocchi and pasta water until everything's coated and glossy.
- Final Touch
- Break that creamy burrata over top scatter fresh basil serve while it's hot.
Make It Your Own
Sometimes I toss in chicken or shrimp for protein. Baby spinach wilts in beautifully. Love heat? Red pepper flakes work magic here. Try cauliflower gnocchi if you're watching carbs.
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Save Some For Later
Keeps nicely in the fridge four days. Warm it slow add a splash of water to wake up the sauce. Skip saving the burrata though add fresh when serving. Freezes great without the cheese.
Perfect Partners
A crisp salad balances all that creamy goodness. Pour a glass of white wine if you're feeling fancy. Always serve it warm with extra basil on hand.
My Best Tips
Quality gnocchi makes all the difference. Let those tomatoes take their time bursting builds better flavor. That pasta water is liquid gold for the perfect sauce.
Quick Answers
Regular gnocchi uses potatoes flour and eggs. Find burrata near the fancy cheeses. Making it dairy free? Plant cream works great just skip the burrata. Freezes beautifully minus the cheese.
Pure Comfort
This dish never fails to make everyone happy. Quick enough for Monday night fancy enough for company. One bite of those tender gnocchi in that creamy sauce you'll see why it's always in my recipe rotation.
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Frequently Asked Questions
- → Can I make this ahead?
- Yes, the dish freezes well without burrata for up to 3 months. Add fresh burrata when serving.
- → How do I store leftovers?
- Keep in fridge up to 4 days. Reheat gently and add fresh burrata after warming.
- → What type of gnocchi works best?
- Potato gnocchi is recommended. DeLallo brand works particularly well in this recipe.
- → Can I skip the heavy cream?
- The cream adds richness but you could use half-and-half for a lighter version.
- → Why crush the garlic cloves?
- Crushing releases more flavor while keeping cloves whole for easy removal if desired.